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Thai recipes

Sweet, salty, sour and spicy, Thai food hits all the right notes and then some. Hungry for Thai? Then we've got you covered with everything from a classic green papaya salad to a red curry of beef with green peppercorns, wild ginger and holy basil.

The Fat Duck, Melbourne restaurant review

There’s technique and theatre aplenty at Heston Blumenthal’s highly coveted ephemeral Fat Duck pop-up, writes Michael Harden.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Hot 100 2015 - Restaurants

The world is getting hotter and we’re not talking about global warming. From food to faraway destinations, artistic accomplishment to technological triumph, our trend-hunters have combed the planet for what to eat, see, do and watch – right now. Here are the restaurants, and restaurant trends, to watch this year.

Slow-cooked lamb shoulder with roast vegetables

Slice Recipes

Why just have a bite when you can take a slice? Check out our slideshow for a dozen recipes for slices: from a classic vanilla to a violet honeycomb and even a savoury onion and sour-cream for good measure.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Our favourite baked goods from Australia's best bakeries

The cooler months can be dreary, no doubt. Fortunately there are baked goods to ease the pain...

What is pouring cream?

What is 'pouring cream' - is it pure cream with 45% fat or does it contain gelatine? Your magazine seems to use this term quite a lot but context does not help me!
By Anne Gaides
Lisa Featherby, Gourmet Traveller Food Editor, writes:
There is much debate about how cream should be classified, especially when it comes in so many forms. When testing and developing our recipes at Gourmet Traveller, we like to place creams into four categories; pouring cream, heavy cream (45%), double cream and thickened cream. Most creams are likely to be differentiated by their fat content, except thickened cream which always has the addition of gelatine to act as a stabiliser. The higher the fat content of a cream, the thicker the consistency. When we specify pouring cream - which has a fat content of only 35% and the lowest cream fat to milk ratio - it is of a pouring consistency. Heavy cream, which we also note as being 45%, is what many chefs call double cream but, as there is only one brand that sell this cream commercially, we call it heavy cream (45%). Just to confuse the situatution further, the reason we state heavy cream and then put the fat content only on this cream is that it is packaged as pure cream, which some 35% creams are also sold as. And in reality, pure cream really should be double cream since it has the highest fat percentage and is therefore the purest. Double cream has a fat percentage of anything higher than 50% and is usually a very thick cream, which can only be scooped. It is best used to serve as an accompaniment and not nescessarily good to cook with. The cream fat is usually marked on the ingredient section of the packaged label of all creams, and this is the best guide to go by instead of what each company specifies their cream to be.
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From artisan honeys to organic oysters, we've rounded up some of our favourite boutique producers from around Australia and across the Tasman. Dig in.

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