Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

How does Australia’s first legal raw milk taste?

Made by Cow's raw milk

Made by Cow's raw milk

Does it actually taste “raw”? How does it froth? How does it hold up in a cuppa? We take Made by Cow’s cold pressed milk for a test drive.

When 3000 bottles of the first raw milk to be legally sold in Australia hit the shelves last month, it sold out within 24 hours.

A month later, the dust has settled and the shelves have been restocked with Made by Cow's cold pressed raw milk. The GT team sat down for a glass of milk, a bowl of muesli, a flat white and a cup of tea to ask: what does "raw" milk really taste like? Is it better? And for $5 for 750mL of the Jersey milk, is it worthy of the price tag?

Here's what we found.

Straight up
Even in the bottle, Made by Cow's milk looks almost custard-like. The colour is a very pale yellow and as it's poured, it coats the glass in a way that suggests it might also coat the mouth. Surprisingly, it doesn't. It's rich, full-bodied and tasty. The mouthfeel is similar to regular full-cream milk - it's not cloying and there's a very subtle and underlying sweetness. There's an odd sourish smell that we can't say we're into, but if you like your milk "un-messed with" and by the glass, you won't be disappointed.

A bowl of muesli
No need for yoghurt here - the milk lends a welcome creaminess to cereal and, left to sit, it soaks into the oats well. It's been argued that heat pasteurisation dulls the flavour and texture of milk. Whether or not that's the case, it's hard to say, but Made by Cow - which relies on cold pressurisation technology rather than any heat pasteurisation - shows absolutely no sign of wateriness. It's far more filling than skim milk and will keep you going until the afternoon.

A raw milk cuppa
You won't need sugar or honey with your regular cup of Earl Grey - the raw milk adds a touch of natural sweetness. Despite how creamy it is, the milk doesn't curdle or create any film on the surface (the cream does float to the top when it's in the bottle, however) and it also didn't overpower the tea.

A raw milk flat white
"It froths somewhere between skim and full cream," says our barista. The milk goes down quite well in a flat white, lending a sort of custardy flavour with an odd note of raw cacao on the finish. It's blessedly not thick like custard, but lends a fuller, more voluptuous note to our morning coffee.

The verdict
There's been some argument about whether or not you can call it "raw", given Made by Cow's milk still undergoes a pressurisation treatment before it is deemed safe to drink. But whether you call it raw, cold pressed, unhomogenised or otherwise, there's no doubt about it - Made by Cow is a tasty milk. It's thicker and creamier than your regular supermarket brands and, after various taste tests, it seems to stand up to most of our daily milk needs. At $5 for just 750ml, it's certainly not cheap - especially if you're a family working through two litres or more every couple of days. But for smaller households, it stands up to the price, thanks to an extended shelf-life of about 4-5 weeks. It would be great over ice or in a milkshake and, if you're so inclined, it also looks like just the kind of milk for dunking our best cookies into.

You can read the full story behind the untreated milk here.

madebycow.com.au

GT
Signature Collection

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

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Easter lunch recipes

With the cooler autumn weather, heartier flavours begin to e...

Cupcake recipes

Scaled down to little more than a mouthful, tiny cakes take ...

Thomas Keller's sandwich recipes

America's most famous chef takes the smarts and good taste t...

Grilling recipes

Dust off the tongs, fire up the barbecue, and get grilling w...

Neil Perry's Spice Temple recipes

At his new Spice Temple, Neil Perry calls on the more exotic...

Pickle and preserve recipes

When it comes to last-minute entertaining, a lovingly made p...

15 (shameless) chocolate recipes

Mousse, souffle, mud cake and more... welcome to the dark si...

Sexy salad recipes

A salad can be so good when it's done just right. Check out ...

Recipes from Australia's best chefs

Peter Gilmore's snow egg, Justin North's smoked duck egg wit...

Quick winter meals

Fire up the stovetop with these wintry dishes, ready for the...

Comfort food recipes

Take comfort in superb onion rings, juicy roasts, syrupy pud...

Braising recipes

Fire up the stovetop, it's time to braise. Our braising slid...

Comme Kitchen recipes

British-born chef Daniel Southern has made his mark in Melbo...

French alpine recipes

Bask in the warmth of French Alpine-inspired food. Ideal for...

French roast recipes

With books such as Pork & Sons and Ripailles, Parisian autho...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×