We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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One of Sydney’s hottest restaurants is about to branch out in Asia.
Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.
At Sydney restaurant Sasaki every design detail has been sourced from the owner’s hometown, down to the custom spoons and wallpaper.
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Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
Melbourne’s leading chefs and restaurants and more than 200 Italian wines are in store.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Here's to gluten-free desserts so good you'll never be able to tell the difference.
1. Digital scales
Set your spring scales to zero, weigh a 250gm block of butter, remove butter. Now press hard on the scale, so the needle goes all the way around the dial. Release. Weigh the butter again. Most spring scales show a difference of up to 50gm the second time around. In the case of pastry, that’s the difference between a cardboard-textured crust and flaky perfection. You need digital scales.
2. Rubber spatula
If you’ve always scraped out the mixing bowl with whatever’s at hand – a wooden spoon, a plastic spatula, a small child – you’ll be surprised at how much more cake batter you’ll get out of there with a rubber spatula.
3. Mortar and pestle
To make curry pastes without sending ingredients richocheting off the walls, you don’t want an apologetic pestle, one that says, “Oh, excuse me, would you mind terribly if I pounded you now?” You want a big, drooling, fully pumped pestle that crushes on the first blow. Look for it on the floor of your nearest Asian supermarket. If it’s light enough to be shelved up high, it’s too small.
4. Probe thermometer
This won’t hurt a bit. A probe thermometer, or instant-read thermometer, has a skewer attached to it. Stick it into your meat or fish, and presto, internal temperature is revealed. Seventy degrees means a pork and veal terrine that is juicy yet safe to eat. Five degrees higher and you’re looking at a loaf of expensive dry meat rubble.
5. Pastry brush
The material you want in your pastry brush is hog bristle, never silicon or nylon. Natural bristle is stiffer than silicone, but soft, so it gives a good even coating of eggwash or redcurrant jelly or what-have-you without leaving marks. Silicone bristles, in contrast, flop around like so many pieces of flaccid spaghetti, and nylon bristles melt on contact with hot surfaces.
6. Microplane grater
If you cleave to the old ways – bloodied knuckles, rust smudges on the Coon, citrus rind that will not leave the surface of the gadget unassisted – then use a box grater. If not, use a Microplane.
There’s something about the mere action of whisking that will make you feel like a better cook, even more so if you can manage to quaff from a glass of French and banter with your guests at the same time. Béchamel, hollandaise, pancake batter, gravy – all are unthinkable without a whisk. Outside an operating theatre, it’s the closest you’ll get to a guarantee of no lumps.
8. Melon baller
Although it all depends, really, on how strongly you feel about making balls from a melon.
Perhaps the only useful kitchen gadget ever to have been advertised on late-night television, the mandolin slices! It slices! For the very fine cutting required for bread-and-butter cucumbers, tarte fine aux pommes and shaved fennel salad, there’s no substitute. Operators are standing by to take your call.
10. Garlic crusher
Most utensils that contain the name of the ingredient they are intended to process – the avocado slicer, mango splitter, egg separator, prawn peeler – should be banished forever from your kitchen. But on the garlic crusher the GT office is divided. In the pro camp are those who enjoy its ease. In the rather larger and more vocal anti camp are those who regard it as “drawer-clogging crap”, preferring to use the flat of a knife or a mortar and pestle. We stand united in our hatred of washing it.
PHOTOGRAPHY JULIE CRESPEL
This article is from the November 2011 issue of Australian Gourmet Traveller.
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