Healthy Eating

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Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Kitchen design trends

As one of the most substantial expenses in any home renovation or new build, choosing the right kitchen design and finishes can be daunting, even before you consider the latest trends. What’s in and what’s out? Is this kitchen going to look as good in five years? These are among the questions to ask, or consider, before embarking on a kitchen project. Lifestyle trends play a big part in the modern kitchen. Even so, today’s kitchen designs present an eclectic line-up of enduring styles to suit myriad lifestyles and spaces. While we often look to Eurocucina in Milan and other overseas design fairs for inspiration, our own diverse restaurant and bar scene and love of travel have dictated many of the new directions, and local kitchen design has developed a confident personality all its own. Let’s take a look at 10 of the stand-out trends that are shaping our kitchens today.

1. The scullery
Including a scullery or butler’s pantry in a new kitchen design is increasingly popular. It’s like an extra, smaller kitchen tucked out of sight – the perfect place to house an extra oven, dishwasher, microwave or wine fridge. “Sculleries are a must-have for the passionate cook and entertainer if there’s enough room and a generous budget,” says interior designer Justine Hugh-Jones. “If you’re a serious cook, entertain a lot or have a large family, the extra bench space and room for appliances are wonderful. A lot of my clients have collected a huge number of kitchen items that they use regularly and want to keep. A scullery is the perfect place to house all this without cluttering the main kitchen.”

2. Freestanding kitchen pieces
The death of the formal dining room has brought meal times into the open, merging the kitchen and living-room spaces. This has heralded the arrival of the almost-freestanding kitchen with features such as islands, tables and cabinetry that appear to float. Thus, the kitchen and living areas blend seamlessly into one. “When we are planning a kitchen, we like to consider all the pieces as you would if you were designing a number of items of furniture,” says interior designer Greg Natale. “We treat islands like beautiful over-scale credenzas and use glass and mirrors in overhead cabinetry so they can be used for display. And adding moulding details on the joinery gives cabinets a bespoke custom-made feel.”

3. Dark glamour
There’s a move towards kitchens with dark, dramatic features. In sophisticated spaces where it isn’t desirable to have a distinct line between the living room and the food preparation area, these kitchens perform a practical function and look as stylish as their surrounds. Major appliance companies have designed black products to accommodate this growing market.

4. Organic shapes and raw earthy finishes
Timber, stone and polished concrete are all popular finishes. Often the practicality of floor-to-ceiling cabinetry and integrated appliances can be softened with the earthy feel of marble and timber. Varying bench heights and dining areas allows the kitchen to blend beautifully with the living room. The likes of woven pendant lights enhance the look.

5. The streamlined integrated kitchen
The very Italian minimalist kitchen hasn’t gone away. Companies such as Poliform, Bontempi and Porcelanosa do them very well indeed. These very blocky, integrated, almost cubist designs work well in contemporary homes.

6. Soft industrial
There are many takes on the at-home industrial kitchen, and it’s a look that is perennially popular, but soft industrial seems to be where things are heading. Finishes such as exposed or painted brick, natural timber and steel, freestanding benches and open storage as well as shelving and commercial (or commercial-looking) appliances accentuate this feel.

7. East Coast style
Less formal than the classic English or European kitchen, the US East Coast vibe suits Australia’s more relaxed lifestyle without sacrificing finishes such as painted cabinets, stone bench tops, vintage-inspired handles and lighting and dark steel-framed windows and doors.

8. The café kitchen
Our love of cafés, bars and restaurants has seen their influence popping up at home. Bistro-style seating, suspended lighting and commercial wine storage are being incorporated into residential kitchens.

9. Indoor-outdoor integration
It’s been happening for some time in Australia, and considering our climate, it’s both logical and practical: the indoor kitchen that flows seamlessly to the outdoor entertaining space. Appliance companies have rushed to satisfy the needs of this increasing trend by offering a growing range of outdoor products, not just barbecues but cooktops and even specialised outdoor dishwashers.

10. The hidden kitchen
For those tight on space and with only a limited need to use the kitchen (perhaps just to mix drinks in the pied-à-terre, prepare canapés and make the odd omelette), the disappearing kitchen is an excellent solution. Fully contained behind a sliding or mirrored doors is a fully functional kitchen that can be completely packed away or concealed.

PHOTOGRAPHY ANSON SMART

This article was published in the October 2012 issue of Australian Gourmet Traveller.

MINI TRENDS

Tiles
Having been usurped by stainless steel, glass and stone as the surfaces of choice, the humble tile is making its way back into the kitchen in many different applications, from range hoods to splashbacks and bench tops.

Painted cabinetry
Some designers are seeking an alternative to the more minimalist polyurethane look and are exploring hand-painted finishes on kitchen joinery.

Tech stations
The tech station is the new hub of the home: many contemporary kitchen designs feature a place to charge and store phones, tablets, laptops and music.

Suspended lighting
It’s been de rigueur in most kitchen design for some years. Suspended lighting doesn’t replace all-important task lighting, but it’s a stylish addition and can provide warm ambient light.

Everything runs smoothly
Ensuring the smooth inner workings of cabinetry is now almost as important as their outward good looks. Blum, for one, has an extensive selection of options to optimise the internal efficiency of your cupboards.

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Latest news
Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017
Our chocolate issue is out now
27.03.2017
Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
Seven recipes that shaped 1980s fine dining
21.03.2017
What is aquafaba?
20.03.2017
Eight recipes from Flour and Stone
20.03.2017
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