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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...

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.

Fast and fabulous recipes

Fast, fresh and fabulous – what’s not to like? Here's a preview of the recipes in our February 2015 issue.

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.

Pavlova Recipes

Everyone loves a pav. Here are some of our favourite recipes.

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.

Classic Australian recipes

From barbecued prawns and party pies to lamingtons and Pavlova, these are ten Australian classics you can really sink your teeth into.

Self-raising flour vs regular flour with raising agents

What is the difference between using SR flour and plain flour with a raising agent e.g. baking soda. Why do recipes use plain flour with soda when clearly SR flour would do the job?
By Rose Babij

GT food director Emma Knowles answers:

Self-raising flour has a specific ratio of flour to baking powder. To replicate self-raising flour the proportion is approximately 1 tsp baking powder: 150gm (1 cup) of plain flour. However, many recipes require a different proportion of baking powder to flour in order to achieve the desired leavening. This is when the recipe will call for plain flour and baking powder as separate ingredients. For example, a banana cake, being a heavier batter, will often require more baking powder to rise than is present in self-raising flour. It may require, let's say, 1 cup of plain flour and 2½ teaspoons baking powder, and hence will call for plain flour and baking powder. For this reason, it's not advisable to simply substitute self-raising flour or you may find yourself with a less-than-desirable result. The other reason that can come into play with publications which cater to an international market is simply that self-raising flour isn't available in some countries (the US is a case in point), so providing a plain flour/baking powder solution means the recipe can be cooked by people who don't live in Australia.

Strong plain flour has a higher gluten content than plain flour, which makes it suitable for things like pasta, dough and bread-making, which require the gluten component of the flour to be "worked" in order to provide the necessary structure. Strong flour is also sometimes called OO, bread or pizza flour. It's not ideal for cakes, biscuits or pastries which need a tender crumb and crumble texture.

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