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

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Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Noma Australia in the glass: Mads Kleppe, Head Sommelier, Noma

Gourmet Traveller catches up with Noma Australia head sommelier Mads Kleppe.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

12-hour barbecue beef brisket

"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

Rene Redzepi announces MAD Symposium at Sydney Opera House

Chef Rene Redzepi will revive his MAD food festival for a one-day adventure at the Sydney Opera House...

Lawyers, Guns and Money: a preview

What's next for the owners of Melbourne's Lee Ho Fook? An Asian cafe called Lawyers, Guns and Money...

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Dan Lepard talks unrefined sugar

Dan Lepard's secret weapon in the kitchen? Unrefined sugar. The London-based Australian baking guru says it's his go-to in all sorts of dishes whenever he wants to add character, complexity and flavour. "When I was growing up it was simply brown sugar, but today… we've got all these great flavours and they're things that will really give a boost to your baking, cooking, whatever you want to do - even drinking."

Unlike a lot of brown sugars on the market that are simply refined sugars with added colour, unrefined sugars are the product of pure evaporation, resulting in an intense, full-flavoured sweetness. And there's more than just one kind. You've got the more common golden caster sugar ("simply the raw sugarcane that's been crushed… and then slightly evaporated"), molasses ("the godfather of all sugars"), which is great for supercharging the flavour of cakes, and the lighter Demerara, which is good for everything from sprinkling over baked goods to adding sweetness to cocktails, and then there's the flavour-packed muscovado - the stuff you want in your cakes and brownies.
 
"There's almost a treacly aspect to it," Lepard says. "It's the business."

More baking

Cake recipes

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27.01.2016
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Gourmet Traveller Chinese-language edition
22.01.2016
How to cook seafood over an open flame
20.01.2016
Know your beach greens
19.01.2016
Artisan cheesemaking in Vermont
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