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Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
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.
A zesty riff on an apres-ski pick-me-up.
There's extreme skiing, and then there's skiing in Antarctica.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
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.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
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.
High-maintenance vegetables are easy to spot in greengrocers.
They lure us in with bright colours, per-unit price tags and an
"I'm not for everyone" allure. They're spiky, requiring taming, or
they need to be steamed, fried, plucked or kneaded into
Low-maintenance vegetables - potatoes, carrots, onions - are the ones that can be prepped in less than three minutes and eaten any which way. They're comfortable, and comforting. We toss them in the shopping trolley without a second thought.
The appeal of a high-maintenance vegetable, though, is that a little extra effort on our part goes a long way. Go the extra mile and they'll transform into something more splendid than their more comfy cousins in the produce aisle.
Kale, a high-maintenance vegetable
Kale has been back in the spotlight for a while now, but it
isn't going to let you forget those years of neglect in the back of
the fridge. A bitter specimen, kale responds very well to intense
pampering. Preferably massages.
To maximise the potential of this brassica, rub its leaves using your fingers, as you would if you worked at a day spa. Try not to think too much about what you are doing.
Massaging kale will transform the texture of the leaves, leaving them softer and less coarse and chewy. The process, as ridiculous as it sounds, also results in sweeter, brighter leaves.
See our best kale recipes here.
Artichoke, a tough vegetable
A heartbroken artichoke once vowed never to love again, and locked its heart away behind coarse petals. Hiding behind the tough exterior, though, is a vegetable you should get to know.
Lop off the stalk to 2cm and remove the outer leaves. Using a
sharp knife, trim the stem to remove the tough exterior. Halve the
artichoke and rub the cut sides with lemon, then steam the
artichoke in a pot for 10-12 minutes or until the leaves are
tender. Discard the tough, hairy choke from the centre and it's
All this fiddling is not without its perks. The fleshy leaves are like tiny single-serve canapés. Dip them in good aïoli for maximum pay-off.
See our masterclass on how to prepare artichokes here.
Eggplant, an emotional vegetable
It's often debated whether salting an eggplant is a worthwhile
kitchen hack or a myth. Sure, those who take shortcuts gain time,
but at what cost? Salting eggplant draws out water and causes cell
collapse, which results in more tender flesh. This is a
relationship in which tears are encouraged.
Slice an eggplant into discs, then scatter salt on each side. The eggplant will begin to get a little teary. Ignore it and let it weep some more until each slice is scattered with tiny droplets. Now wipe away its tears by patting each slice dry with a paper towel. You're a good friend like that.
See our favourite eggplant recipe here.
Beetroot, a vengeful vegetable
Not many vegetables are readily available in the pre-packaged
trinity (can, jar and plastic vacuum-pack). Nor they should be. But
beetroot is. Why? Because it is messy, time-consuming and
difficult. However, the taste of fresh beetroot can't be beat.
Tackling this bloody vegetable is worthwhile, even if many white
shirts and wooden chopping boards have been soiled by the hostile
Making peace with beetroot is easily done. Save the stems and leaves. Chop them and sauté them with garlic and olive oil until soft for an impromptu side dish. The bulb itself? Rinse it under cold running water and rub a paper towel over its skin to remove dirt. Par-boil, then roast until tender. Serve with pomegranate molasses, walnuts, goat's cheese and a blood-soaked episode of Dexter.
See our best beetroot recipes here.
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