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.
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.
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.
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.
Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.
Kick off winter with a week of cheese tasting.
Every year, we produce the Australian Hotel Guide to scout the country for the very best in hotels: from city to country, coast to coast, club sandwich to club sandwich. We check into reviewed hotels anonymously and pay our own way. What we experience at these top Australian addresses is the same as what you, our readers, would experience. No special treatment; no added extras. Just honest, informative reviews of the best hotel experiences around the country. It's time to get packing. Pick up a copy of our 2017 Hotel Guide with our June issue, out now.
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.
In my early years as an apprentice, as I learnt to cook like a chef, family members would look on in horror as they watched how much salt I would throw about. Thankfully, for the most part, they enjoyed my food and this fear of over-salting soon abated.
But this experience really illustrated how much salt chefs use compared to the average home cook.
I'll admit that chefs sometimes over-salt food, and this is a crime, particularly when under-salting can be partially corrected at the table to suit individual palates. What I came to understand as an apprentice, however, and continue to appreciate, is that salt makes food taste better, and the way you salt your food - the amount you use, the type you use, and when you add it - is one of the most defining influences in the finished taste of a dish.
Salt doesn't so much add flavour to a dish as act as a flavour-enhancer, bringing out the natural tastes of ingredients it's added to.
Try this test: bite into a slice of ripe tomato, sprinkle it
with flaked sea salt and bite into it again. It tastes remarkably
different: sweetness and acidity are heightened with the addition
There has been a lot of noise about the danger of salt in our diet, and there's some evidence that excessive sodium chloride can be harmful to some people's health. But natural, unrefined sea salt also contains magnesium, calcium, potassium and other minerals that are essential for good health. In other words, if taken in moderation, natural unrefined salt is good for you.
Fleur de sel is a good example. This artisan salt is hand-harvested from large shallow ponds where sea water is left to evaporate in the sun. Scraped from the top layer of crystals, fleur de sel is pure white (the crystals that sink to the bottom are tinged grey and known as sel gris). It's then packaged and ready for use without any further processing or refining.
I love fleur de sel. It has a beautiful albeit subtle flavour that just can't be compared to heavily refined, industrially produced table salts, which have hardly any flavour at all. And while I use fleur de sel a lot, I certainly wouldn't waste this expensive artisan French sea salt in my pasta water. I save it for salad dressings and to prepare and cook meat and vegetables where it can be appreciated. Sometimes I'll crush the coarse salt crystals with a small mortar and pestle so it better integrates with a dressing, but I'll usually leave them whole and coarse to sprinkle over just-cooked asparagus, because their texture can be lovely.
I also really like Murray River salt from the salt lakes around Mildura, because the perfect-shaped flakes crush easily between your fingers. And it's Australian.
Knowing when to salt your food is also important. Timing is everything. For example, if you salt your minestrone at the very end of cooking it will never have the same depth of flavour as it does when you salt everything early in the piece, while the vegetables are still sautéing in the pot.
Salt also draws the moisture out of food. When I sweat onion in a pan, I like to add a little salt for this very reason. This may or may not be desirable, depending on how you want your onions to turn out. As a general rule, though, I like to add salt to my onions or sofrito once they have started to soften and colour slightly, because this is often when you could use some moisture in the pan.
Salt in large quantities also acts as a preservative, preventing the growth of bacteria, yeasts and microorganisms and slowing the oxidation of fats. Cover a side of salmon in salt and the fish will be cured in just a couple of days, and not only will it be preserved, but its texture and taste will also have changed.
I've often been asked if it's okay to salt meat before cooking it. The answer is yes: seasoning your meat well before cooking - whether it be a steak on the barbecue, a chicken in the oven or a whole lamb on the spit - gives the salt time to penetrate the meat and subtly enhance its flavour. I wouldn't recommend pre-salting small or thin pieces of meat, however, lest the salting draw too much moisture from the meat, drying it out and making it less tender.
In short, salt makes food taste better, but the key is to use it wisely.
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