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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Jelly dilemma

I would love to make your Mascarpone and Coconut Cake with Mango Jelly but I am unable to find titanium strength gelatine. Can gold strength (which I have) be substituted with titanium strength?
By Leanne

Lisa Featherby, Gourmet Traveller Food Editor, writes:

"The business of gelatine has left a lot of people confused and frustrated recently.

Gelatine comes in many different grades of leaf as well as powdered, and although you would think each company producing it would make each grade of leaf or powder to a set weight or setting ability, this is not the case.

The best advice is to use the strength of gelatine recommended in the recipe. If you can only get your hands on a different type, then I suggest following the instructions given on the packet - as most packaging has information on how much liquid each leaf or teaspoon of powdered gelatine will set.

Another good reference comes from Stephanie Alexander’s book, The Cook's Companion (latest edition), where she states that through her testing she found 1 leaf of titanium set 1 cup of liquid, whereas it took 3 leaves of gold strength to do the same. There is no guarantee this will work for you, though, so be prepared as it may just be a case of trial and error on your behalf. One last thing to consider is that varied thickness and viscosity of any liquid you are setting may need different levels of gelatine to produce the right texture in the end result. For instance, the mascarpone mousse in the recipe mentioned requires less gelatine than the mango jelly layer due to its thickness.

Good luck and hope it all gels!"

 

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