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Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Australian expats' most-missed hometown favourites

As we celebrate Australia Day, we ask leading expats about their most-missed hometown flavours and haunts.

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.

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Top 10 Melbourne Restaurants 2014

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

Summer sides

Go beyond the usual big green salad with our collection of summer sides including a minty potato and pea salad, barbecued corn with chipotle salt and sour cream, coleslaw with buttermilk, lemon mayonnaise and smoked almonds, and many more options for summer entertaining.

Kung Pao chicken

"I'm a longtime GT subscriber and fan. My fiance is obsessed with the Kung Pao chicken from Mr Wong in Sydney. He keeps trying to replicate it every time he goes near the kitchen. The results haven't been too bad, but he isn't happy with them, which means further experimentation. Would you please ask for the recipe so we can move on to something else?" Jules Clancy, Cooma, NSW REQUEST A RECIPE To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

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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a trip to the Gold Coast!

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