Healthy Eating

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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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

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.

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.

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.

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.

Kitchen design tips

The scope with cramped kitchens can seem as limited as the space is tight, but some thought and a bit of design know-how can make the most of the little you have.

Take a good look at your kitchen and identify the aspects that don't work. Limited bench space and storage are the two biggest issues people tend to have in small kitchens. If a renovation is out of the question, you need to rethink how you use the available space.

Good organisation is the key to any efficient kitchen, especially when space is limited. Aim to have a place for everything and keep everything in its place. Plus, a few tricks can make a space more inviting and feel more generous. Here are my tips for arranging a tight kitchen's mise-en-place.

1. Reclaim space
First up, remove clutter. Pull everything out of the cupboards and consider what you need: sort out which items you use regularly and need to be kept close at hand, and what can be stored away. Keep benchtops as clear as possible - they will feel more expansive and make for a more efficient work space.

2. Group think
Collections of items work well. Gather your kitchen accoutrements into pleasing stacks or groups on open shelves, freeing up cabinet space for more bulky items. Everyday items such as white china and glassware look great displayed en masse.

3. Vertical challenge
If your cupboards don't reach the ceiling, find a way to use the space above - this is valuable real estate in terms of kitchen storage. The trick is to use these hard-to-reach spaces for things you use less frequently. Vases, for example, can be grouped attractively on top of the cupboards, or if you prefer items concealed, store them in baskets or boxes.

4. Room to move
Review items that can be stored out of the kitchen. This is a chance to be creative: an old armoire, a glass-fronted display cabinet, even an old wardrobe, or a shelving unit can turn storage into a styling exercise, again arranging in pleasing groups. Sometimes it's possible to park a cabinet or fridge cheekily in another room. A retro Smeg refrigerator, for example, could easily take pride of place in or out of the kitchen. If you're taking on a building project, steal space from a laundry or other adjacent room and build a recess in which to park your fridge.

5. Dual purpose
Instead of being packed away, trays, baskets, bowls and platters can do double duty. A tray can sit on a coffee or dining table holding a group of vases, candles or magazines, say, yet is still available when needed for its usual task. A trolley can be a tiny kitchen's workhorse, offering extra work or storage space, or functioning as a bar, coffee station, or servery.

6. Accessorise
Hooks, racks, inserts and so on increase space inside cabinets. Expanding shelf organisers - tiered shelves with adjustable widths to fit inside cupboards - are ideal for jars, spices, glasses and cups. Plate racks and magazine racks can hold rogue saucepan lids. Even the ceiling can be used to hang pots and pans, perhaps from a suspended ladder in French country-kitchen style. Pegboard on the wall can hold utensils and pans, or place it inside cupboards to hold utensils if you prefer to conceal rather than reveal. A large lazy Susan can ease access inside corner cupboards.

7. Think big
One large piece such as a dresser or hutch can bring order, while a mixture of small elements looks busy. A large shallow cabinet, just 19cm deep (which holds two standard food cans), built floor-to-ceiling and wall-to-wall will yield a massive amount of storage while barely encroaching on the floor plan. This kind of clever cabinetry is wonderfully efficient while storing, for example, rows of attractive jars (again, depending on whether you like to reveal or conceal). Kitchen heaven.

8. Surface treatments
Materials and colours can provide a little visual trickery. People usually think white is the colour of choice in small spaces, but dark colours can make walls appear to recede, giving the illusion of more space. Limit colours and materials to just one or two elements. Remember, you want the eye to read high and wide. There's an opportunity to think big and bold here, too. Patterns can stretch and expand boundaries. Think classic chequerboard tiles and modern chevrons on walls and floors. Stainless steel, mirrors, and any shiny surfaces reflect light, making a space feel more generous.

9. The final flourish
Consider placing an artwork in the kitchen or a feature piece such as a beautiful pendant light to add a touch of style.

PHOTOGRAPHY MAREE HOMER/BAUERSYNDICATION.COM.AU

This article is from the April 2013 issue of Australian Gourmet Traveller.

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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
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Seven recipes that shaped 1980s fine dining
21.03.2017
What is aquafaba?
20.03.2017
Eight recipes from Flour and Stone
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