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Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
How do you remake a landmark without compromising its essence? The new Ritz Paris pulls it off in rare style, writes Susan Skelly.
A Thai-Laotian mix opens in Braddon.
For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.
Ahead of Danielle Alvarez's long-awaited restaurant Fred's opening in Paddington this week, we've round up seven recipes she's shared with us.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Sokyo's Chase Kojima's new project is something completely new.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
What brings people together more than tequila? Tequila, tacos and cake.
Kensington, hold onto your hats.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Thicker, creamier milk, with a more pronounced almond flavour.
Who Anthony Tuong and Vuong Nguyen were looking
for a milk substitute to use in the smoothies they sold at farmers'
markets across Sydney. Unhappy with the long-life almond milks on
the market, they started making their own.
How The milk is made in a similar way to homemade cold-pressed almond milk, says Nguyen. The almonds are soaked in water overnight before being drained, blended with a little water, squeezed, mixed with some sea salt and bottled. The milk is then treated using high-pressure processing, a method of cold pasteurisation that applies extreme pressure to bottled milk - and many other foodstuffs, for that matter - rather than using heat to kill bacteria.
Why Inside Out almond milk doesn't contain the thickeners, preservatives, oils and other additives that might be used in heat-processed products. Tuong says that, at 22 per cent, their milk contains at least double the proportion of almonds found in other brands, which results in a creamier milk with a more pronounced almond flavour. It works nicely with coffee, too. Baristas who have experience using almond milk have been impressed by the results they're getting with Inside Out, says Nguyen. He reckons the milk gives the best frothing result of any almond milk in Australia. It's great in tea and hot chocolate, and Nguyen says it's also good warmed with honey and cinnamon and served over porridge.
Where Inside Out sells for about $7.95 a litre at selected health-food stores and farmers' markets in Sydney.
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