After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Campari with your cornflakes? Whether booze is okay at breakfast depends on time and place, writes Max Allen.
We talk to Jason Held, CEO of Saber Astronautics, about his flying routine and his favourite hotels for business travel.
Rome's hottest pizzaiolo is rocking a new craft-beer pub near the Vatican.
Ryan Foote draws inspiration from the culinary experience for his bold, playful porcelain tableware.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
An Adelaide landmark has begun an exciting new chapter under Emma McCaskill.
It's the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
One of Sydney’s favourite pubs will headline the festival’s food line-up.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
These fluted French doughnuts are made from a choux-like pastry dough, giving them a light, airy texture. Crullers are best eaten the same day they're made.
From mushrooms on gruyere toast to tapioca porridge washed back with a satisfying honey and fig jam cappuccino, there will be no complaints when the alarm goes off tomorrow.
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.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
The magic of curry at its versatile best.
1. Got till it's gone
When assessing aesthetics, take the rest of the home into account. "Don't be too quick to remove the old kitchen entirely," says Melbourne architect Andrew Maynard. "Sometimes, a few key changes are all you need." As well as saving time and money, maintaining at least part of your old kitchen means you won't create a stark contrast "between a blinged-up new kitchen and a beautiful old home".
2. Know your enemy
As tempting as it may be, don't defer demolishing an old kitchen until the new one is ready, advises Colin Kippax, of Sydney's A la Carte Design. He recalls the experience of one apartment dweller who didn't count on a downpipe hiding behind existing joinery, in the spot a just-finished $1000-plus chrome carousel was to go. Because the pipe couldn't be moved, the cabinets had to be remade, minus the prized chrome baskets. Ouch.
3. The Bermuda Triangle
Forget the "golden triangle" of kitchen design, dreamed up when kitchens had three points of focus: sink, fridge and stove. Today's kitchens have eight or nine, including the microwave and the coffee machine. Layouts should be dictated by how many people use the space and how they use it. A few pointers: don't place the pantry and the fridge at opposite ends of the room, cautions Kippax, because it generates unnecessary traffic. And don't use your galley kitchen as a corridor. "The cook may turn around with a dish of hot oil and be blindsided by someone behind them."
4. DIY (aka disaster is yours)
Don't design it yourself, says Susan Hasler, national sales director of Freedom Kitchens. "People look at kitchens in magazines and stick in everything they'd like. They have to have all drawers, but they forget they need somewhere to put their food processor." And, odds are, you won't get a kitchen that flows. "You'll often find a fridge stuck in front of you - because that's the only place left." Tall items, such as the fridge and the pantry, should be at the end of a run.
5. Micro mismanagement
Another common mistake is placing the microwave above the fridge, the likely rationale being "we don't use this often, so let's keep it out of the way", but having scalding dishes above eye level is not a smart idea. "It's crazy stuff," says Hasler. Ideally, the microwave shouldn't be more than 130cm above the floor.
6. The big chill
When measuring up, the fridge is often left in the cold. Kippax tells of a manufacturer that changed the external dimensions of a fridge but retained the model number, so the unit didn't fit the cavity. "I have heard of cases when the kitchen has been installed around the fridge and then they can't get it out," says Hasler. "One time, the fridge hadn't been measured at all and ended up in the middle of the kitchen floor." Because the kitchen company on the job had gone into liquidation, the hapless customer, too, stayed in the cold.
7. On the surface
One customer complained to Kippax about scratches on his stainless-steel benchtop, just two days after its installation. "Clients see showrooms and images in magazines, but they don't see the problems," he says. "I told him to live with it for six months and see what he thinks. It's part of the patina." Just about any surface will stain, he adds. "Marble, even black granite. Food acids are unforgiving." Melbourne architect Matt Gibson urges people not to be put off by marble. "Marble is such a beautiful, character-filled natural material that has been used for centuries," he says. "There are treatments to repel most stains. To reseal it is a simple and inexpensive process."
8. Antisocial veneer
"Many people choose their joinery finishes with their heart rather than their head, and they don't treat them with respect," says Kippax. He had clients who paradoxically cleaned their oak furniture with the finest polish and their oak joinery with bleach. Little wonder, then, that the kitchen was developing black spots and peeling - and that the doors had to eventually be replaced. Even polyurethane can scratch and chip. "If you have children," he asks, "is a painted finish what you should be looking at?"
9. Zero tolerance
A kitchen with a difference, in decadent midnight-blue, tripped up one of Hasler's clients. When the home went on the market, would-be owners baulked at the intense colour and the scratches it revealed. "The owners had to rip out the kitchen and replace it - for $20,000-plus," she says. "Often my clients give incredibly detailed descriptions of the appliances they have and where they want them," adds Maynard. "If you design your kitchen with tight tolerances, the moment you change an appliance, you've created a difficult or redundant space."
10. See the light
Highly popular pendant lights look stylish, but are not always practical. A customer wanted a row of pendants in a galley kitchen, says Hasler, but the 60cm-wide cupboard doors hit them every time they opened, so the lights had to be moved. Home owners often fall into the trap of placing the sink directly under the window, says Kippax. That's fine during the day, but after dusk you'll have the light behind you.
11. High ideal
Don't think because you are 200cm tall you need a lofty bench. "I've seen a bench a metre high," says Hasler, "but you just can't work at that. The whole kitchen had to be pulled out." Kippax maintains 92cm-94cm is ideal, but most sinks are too low. For the ultimate comfort test, you should be able to lay the backs of your hands flat on the base of the sink. On the subject of sinks, Gibson says not going big enough is one of the key mistakes in kitchen design. "Big and deep is best, two even better, with an inset drainer better still."
12. Store wars
In the endless quest for storage, island benches have become "bulky blocks that cut off the kitchen from the living spaces," says Maynard. "I try to create light, open island benches with simple racking underneath." He often places them on wheels, a great option for entertaining. Another common mistake is filling every wall with cupboards right up to the ceiling. It not only overpowers the kitchen visually, but for anyone bar King Kong, those top cupboards are virtually useless.
13. Watch the wallet
Concerned about their budget and the upheaval of laying new tiles, customers often want to retain the old floor. "Yes, the old floor looked fine - with the old kitchen," says Hasler. They end up having to rip it up, even more tricky once the kitchen is installed. Cheap cabinetry, too, is false economy. Source your hinges and other hardware from European manufacturers, she urges, and buy your joinery materials from reputable manufacturers. "If you buy off Bob the Backyarder, you don't know what you're getting," she says. "You should expect your brand-new kitchen to last 15 years."
ILLUSTRATION ANTONIA PESENTI
This article is from the April 2013 issue of Australian Gourmet Traveller.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
With the cooler autumn weather, heartier flavours begin to e...
Scaled down to little more than a mouthful, tiny cakes take ...
America's most famous chef takes the smarts and good taste t...
Dust off the tongs, fire up the barbecue, and get grilling w...
At his new Spice Temple, Neil Perry calls on the more exotic...
When it comes to last-minute entertaining, a lovingly made p...
Mousse, souffle, mud cake and more... welcome to the dark si...
A salad can be so good when it's done just right. Check out ...
Peter Gilmore's snow egg, Justin North's smoked duck egg wit...
Fire up the stovetop with these wintry dishes, ready for the...
Take comfort in superb onion rings, juicy roasts, syrupy pud...
Fire up the stovetop, it's time to braise. Our braising slid...
British-born chef Daniel Southern has made his mark in Melbo...
Bask in the warmth of French Alpine-inspired food. Ideal for...
With books such as Pork & Sons and Ripailles, Parisian autho...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×