Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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Finalists for Bar of the Year 2018
28.07.2017

Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Stuck on caramel

When I remove my crème caramel from the ramekin, there's always toffee left in the base. What can I do to prevent this?
When I remove my crème caramel from the ramekin, there's always toffee left in the base... it never comes out clean. What can I do to prevent this?
Lisa Featherby, Gourmet Traveller food editor, writes:
"Unfortunately, you'll always have caramel left in your ramekin or dariole after turning out a crème caramel. It's the nature of the beast: caramel sets hard and likes to stick when cold. If you can turn out a crème caramel with a nice top layer of caramel-scented cream and some caramel runs over to sauce the crème, then you're off to a good start.

There are a couple of things you can do to remove any extra caramel from the mould:
a) heat your oven before turning your crème caramels out and return the ramekins to the oven to melt any caramel left
b) have a bath of boiling water ready in a baking dish and sit the empty moulds in it for a minute or two which will also melt some of the caramel down.

Take into consideration that you probably won't extract all the caramel, but a little extra is always better than none.

Here are some more caramel recipes you can try."
GT
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