Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Are all anchovies created equal? We popped some top-dollar tins to find out.
Though there's many a diner who considers the anchovy a singular
horror, unvarying in its ghastliness, those of us who have acquired
the taste tend to be pretty passionate about them, and not a little
opinionated about the best brands. We thought it might be
interesting to gather together some serious anchovy fanciers and
ask them to blind-taste the premium brands available locally. Chef
Damien Pignolet, seafood consultant John Susman, Gourmet
Traveller food director Emma Knowles and restaurant critic Pat
Nourse answered the call.
In order of preference, our tasters ranked salt-packed Nardin anchovies ($325 for 5kg tin from Gourmet Life, or $85/kg sold loose in store) top of the tree, scoring them well out in front. Unlike anchovies packed in oil, salt-packed anchovies need to be butterflied, their spines removed, and then the salt rinsed off them before they're ready to go. Still, it's done in mere moments and the difference in flavour is marked.
Next was Don Bocarte (from $11.50 for 48gm tin from Nomad Distribution), a Spanish brand popular with the Michelin-starred mob in France and Spain, followed by Nardin's tinned product ($9.95 for 50gm tin from Gourmet Life), then the famed Ortiz ($16.50 for 47.5gm tin from Simon Johnson), L'Escala ($7.95 for 50gm tin from Raw Materials), Rizzoli ($7.20 for 90gm tin from Raw Materials), Magdalena Sureda ($44.95 for 140gm jar from Raw Materials), and tied for the lowest score, were Raw Materials' house-brand cold-smoked Spanish anchovies ($10.80 for 100gm tray from Raw Materials) and Pujado Solano (from $8.50 for 50gm tin from Nomad Distribution).
Whichever you choose, note that anchovies are a semi-preserve; because they'd break down in the heat, they're not sterilised in the same way as, say, baked beans, so their shelf life is considerably more limited. Keep them in the fridge, but be sure to bring them up to room temperature an hour before you plan to serve them.
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