We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Kick off winter with a week of cheese tasting.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Our guide to the best of the region.
"I made the raspberry
ripple and white chocolate ice-cream cake for Christmas Day.
Whilst the flavour was lovely, why did it have icicles throughout
it? Was it the milk in the recipe and the fact that you were asked
to place cling film over the top that was the cause? It looked
wonderful, but after the effort I was sorely disappointed."
Fiona, Tweed Heads, NSW
Lisa Featherby, Gourmet Traveller senior food editor, writes:
Ice-creams can turn icy for a number of reasons. An ice-cream base is usually made up of milk, egg yolks, sugar and cream. Milk fats in the cream and milk become solid globules when frozen and provide the ice cream with a depth of richness and creaminess, whereas the water component in milk can become icy if the following has not taken place.
First, it's important to cook out your anglaise (custard)
properly. The cooking out process aids in the following, it ensures
that the sugar is dissolved (sugar lowers the freezing point of the
ice-cream mix making it softer, if the sugar has not been dissolved
properly into the mix, this can cause an uneven result in the
texture), it binds the egg yolk and liquid and in turn thickens the
custard (the egg yolk acts as a stabiliser by thickening the
custard and binding during cooking, creating a smoother texture to
the final result), and it causes excess water to evaporate during
cooking (water turns to ice when frozen).
The way to combat the faults caused through this first step is to cook out your anglaise thoroughly, a longer cooking time over a lower heat is the best method. You can also cook out your anglaise over a higher heat and for less time, but you will need to be careful not to split your mixture: continuous stirring is very important here and having a chilled bowl ready to stop the cooking process immediately when your mixture is ready is advisable. The mixture, when ready, should be thick enough to coat the back of a wooden spoon to the point that, when you run your finger through the coating, you should leave a definite line. Also, if you overcook your anglaise, it will curdle or split, causing the water to separate from the protein. Undercooking also creates an icy texture as the above mentioned has not taken place.
Secondly, the mixture needs to be chilled and churned properly. Using an ice-cream churn is the best method, as the churning process freezes the mixture while aerating the mix. Aerating the mix traps the solid and liquid particles between air cells and in turn softens and lightens the mix. Overchurned ice-cream can overdevelop the fat molecules also which basically turns cream to butter, this won't affect the iciness, but will affect the texture of the ice-cream.
Lastly, the temperature your ice-cream is stored and for what length of time can affect ice particles developing. Ideally ice-cream should be stored at -18C to -23C for best results. With sugar present in the mixture the ice-cream will not freeze 100%, therefore if the temperature fluctuates or falls below the desired temperature it can cause the ice-cream to melt and in turn create ice particles. If home made ice-cream is kept for a long period of time, this can be caused through freezers being opened and closed, as there is no artificial stabiliser present in home made ice-cream. Covering the ice-cream directly with plastic wrap will also help to prevent ice particles forming on top.
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