Healthy Eating

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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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

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.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

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.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

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.

Why is my caramel crystallising?

The usual cause of crystallisation in caramel is impurities in the sugar or, more commonly, less-than-clean pans...
Why is my caramel crystallising?
By John

Lisa Featherby, Gourmet Traveller food editor, writes:
The usual cause of crystallisation in caramel is impurities in the sugar or, more commonly, less-than-clean pans, so make sure your equipment is clean. Caramel can be made from superfine, fine or granulated sugar. For caramel made without water, superfine is best because it will melt quickly and evenly, but shouldn't be stirred. This can be tricky, though, because making caramel without water increases the chances of caramel burning faster than expected. If you're making it with water, the sugar needs to dissolve evenly and this can be helped along by stirring the syrup while bringing it to the boil. Once it's boiling, however, it's important not to stir at all. Brush down any crystals that collect on the sides of the pan with a clean, wet pastry brush or they'll crystallise other sugar particles in the syrup, and once this happens it's all over. You can salvage it with a little vinegar, but that's unlikely to be the flavour you're after: best thing is to cop it sweet and start over.

Here are some great caramel recipes to try.

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