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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Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.
For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.
Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.
Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.
Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.
Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
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.
Cue the Champagne.
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.
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.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
"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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