The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

The kitchen of the future

What’s the next big thing in kitchens? It’s a question millions of dollars and more hours are spent trying to answer each year. It’s been decades since anything as widely adopted as the microwave and the food processor made the leap from the commercial kitchen to the home, but avid cooks have been steadily bridging the gap between themselves and the professionals nonetheless. There are even examples of the process working the other way, as with the Thermomix, the heated food processor designed originally for domestic cooking that has since become regarded in many restaurants as the labour equivalent of a first-year apprentice.

“Australians are generally fairly receptive to cooking technology,” says Robert Erskine. At Rely Services, Erskine spends his day distributing digital thermostats, rotary evaporators and other essentials of modern cookery from his Melbourne headquarters to a client list that reads like the GT top 100 restaurants. But what’s more interesting, perhaps, is the growing number of home cooks seeking out his wares. “There’s a lot happening technically in commercial kitchens that domestic end-users are starting to get savvy about,” he says. “It’s streaming down from larger restaurants to smaller ones and, because of the MasterChef phenomenon, from restaurants to domestic cooks too.” The show’s season finale appearance of a Pacojet, a modern-day ice-cream maker that relies on blades spinning at 2000 revolutions a minute to turn the frozen material of your choice into snow, prompted plenty of inquiries. The $5500 price-tag put paid to the bulk of the callers, says Erksine, “but there was still a lot of interest”. Here, then, is what’s at the cutting edge in kitchens.

SOUS-VIDE COOKING
The biggest change in restaurant kitchens in the past 10 years has been the take-up of sous-vide and low-temperature cooking. Sous-vide or Cryovac machines suck all the air out of a bag you’ve put the food into, and can compress the food under pressure. Immersion circulators are water baths with digital thermostats and circulators designed to keep the poaching liquid at an even and degree-specific temperature for up to days at a time. The two machines are usually used in tandem, although some chefs use the compression machine simply to compress fruits, or poach things directly in the water bath without bagging them. US chef Thomas Keller champions these techniques. “Ten years from now, sous-vide cooking in the home kitchen will be like the microwave,” he says. “The difficult thing is not the hardware. It’s the software. When microwave cooking first began there was nothing; today there’s a whole aisle in the supermarket for the microwave.” When the sous-vide revolution comes, says Keller, most consumers won’t be bagging up foods themselves, but rather buying pre-bagged food or meals from the supermarket.

STEAM AND COMBI OVENS
In the same way induction cooking has made stovetops faster, cooler, cleaner and greener, advances in oven technology have also led to a change of hearth in the kitchen. Steam ovens are used by restaurant cooks to keep food colour and nutrients high and minimise shrinkage. While early steam ovens forced cooks to choose either fast and healthy steam-cooking or the crisping and browning capabilities of traditional convection ovens (or alternatively, install two ovens in the kitchen), new generation combi-ovens are capable of pumping out both steam and dry hot air, allowing chefs professional and otherwise to not only bake their cake, but, if the recipe calls for it, steam it too. As for a benchmark to measure against, it’s hard to look past Swiss company V-Zug’s Combi-Steam XSL. Not just big on features, its 51-litre maw makes it big – the country’s biggest, in fact – on capacity too.

COOLING SYSTEMS
Advances in kitchen technology aren’t limited to the warm end of the thermometer. From manufacturers such as Liebherr and Samsung comes a new refrigerator temperature zone (colder than the rest of the fridge, but not freezing) that drastically reduces food spoilage. While this feature will be of little use to those lucky enough to be able to shop for ingredients daily at farmers’ markets and greengrocers, being able to keep meat and greens in a stable environment can reduce waste and ensures the time-strapped can make the very most of their weekly shop.

Fridges are also being made-over cosmetically, their features downplayed so as to preserve the kitchen’s slick, streamlined look. Most covetable of these new-generation chillers are the cooling drawers from Scholtès and Fisher & Paykel – fridges that can be pulled out and pushed in like drawers beneath benches and counters. Featuring multiple temperature zones like traditional fridges and freezers, they deliver big-time on both form and function.

And then there are the fridges you won’t want to hide, at least not if you’ve got bottles of Grange and Grand Cru Burgundy perched prominently in their tinted windows. Dedicated wine fridges allow space-poor oenophiles to stash prized bottles at temperatures and humidity levels ideal for cellaring. For the true enthusiast, the multiple temperature zone models available from the likes of De’Longhi, Liebherr and Miele are difficult to fault.

AND EVEN COOLER SYSTEMS
Then there’s the even colder end of the spectrum. Hoshizaki is one of the most respected names in the bar world and its ice makers can be found in the homes and yachts of Australia’s biggest home entertainers, booze nerds and anyone else who appreciates Hoshizaki’s calling card: clear, slow-melting ice, all the better for keeping spirits and cocktails cold and undiluted.

Other recent sightings in home kitchens include blast chillers, vitamin-retaining cold-press juicers, and cutting boards bolstered by germ-destroying ultraviolet light. As a role model for the future, it’s hard to look past Melbourne’s new Vue de Monde with its “cold kitchen”, powered entirely by electricity with no naked flames – remarkable for its safety, its of-the-moment equipment and its green credentials (less heat in the kitchen means a reduction in the need for air-conditioning, for example). Expect sustainability and energy efficiency to become higher priorities in home kitchens too.

LOW-KEY DESIGN
Like the technology with which they’re being bolstered, kitchens themselves are changing. Of course, if you opt for an all-in-one makeover, much of the decision-making will already have been done for you, certainly in the case of Kyton, one of the new customisable Italian-designed and manufactured kitchens from Poliform. Kyton’s design is au courant with the need for kitchens to integrate seamlessly into living spaces.

Simon Hodgson from the Kitchen and Bathroom Designers Institute believes low-key styling will continue to drive kitchen design – but it doesn’t start and finish with stark minimalism. “It’s going to be all about texture in various forms, from soft subtle textures on vinyl doors to heavy timber looks,” he says. “Digital enhancing and printing technology has come such a long way, it’s now possible to make products that are flat look textured.”

Some closing advice: thorough research is prudent when you’re planing a big purchase (a kitchen can easily break the $50,000 barrier), but it’s important to ensure you’re not too set in your ways. “It’s best to come into a showroom with an open mind,” says John Maiorana, director of Designed Kitchen Appliances in Perth, and no stranger to serious culinary building projects. “You’re going to be in your kitchen for 10, 15 years. You don’t want to start five years behind.”

ILLUSTRATIONS ANTONIA PESENTI

This article is from the November 2011 issue of Australian Gourmet Traveller.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
29.11.2016
David Thompson's favourite hot sauce
28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
27.11.2016
Where to start with French beef cuts
18.11.2016
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Italian breakfast recipes

The flavours of the old country meet Australian cafe panache...

Pizza recipes

Mmm, pizza… Rustic tradition and contemporary thinking meet ...

Chef's spaghetti Bolognese recipes: L to Z

We quizzed the best kitchen talents on their secrets to the ...

Chef's spaghetti Bolognese recipes: B to K

We quizzed the best kitchen talents on their secrets to the ...

Mother's Day recipes

Mum deserves nothing but the best, so why don't you make her...

Easter recipes

Hot cross buns, a whole lot of lamb, some chocolate treats (...

Classic Italian recipes

From spaghetti Bolognese to lasagne and tiramisu to panna co...

Easter lunch recipes

With the cooler autumn weather, heartier flavours begin to e...

Cupcake recipes

Scaled down to little more than a mouthful, tiny cakes take ...

Thomas Keller's sandwich recipes

America's most famous chef takes the smarts and good taste t...

Grilling recipes

Dust off the tongs, fire up the barbecue, and get grilling w...

Neil Perry's Spice Temple recipes

At his new Spice Temple, Neil Perry calls on the more exotic...

Pickle and preserve recipes

When it comes to last-minute entertaining, a lovingly made p...

15 (shameless) chocolate recipes

Mousse, souffle, mud cake and more... welcome to the dark si...

Coconut recipes

There's nothing like a coconut to put you in a tropical mood...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×