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The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Maurice Terzini’s reboot of the Dolphin Hotel is bold and playful, with fiendish attention to detail. Meet the new pub circa 2016.
Objets d’art on their own, these bijou vases bring the floral touch to an elegant table setting.
Mental Notes #2 is a party where some of Australia’s best independent winemakers and importers pour their wines under the one roof.
Pat Nourse pulls up a chair in one of the great eating cities of the world.
Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.
Waterside at Barangaroo, Cirrus is the Bentley crew’s latest venture. Be among the first to savour a new direction in seafood.
These are the drops we've been drinking this month, from a Victorian shiraz to an apple brandy imported from Normandy.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
A fresh chestnut is a hard nut to crack, so we're lucky, then, that we can buy them ready to go, making it that much easier to add some northern magic to our Christmas.
Seasonality alert! Much as we normally like to cleave to what's
in season at our local fruiterer, at Christmas the usual rules
don't have to apply. How else to explain roast turkey in Cairns and
all those Thermoses of eggnog on Bondi Beach?
Chestnuts are a Christmas staple in the northern hemisphere, and though you won't see them imported "fresh" Down Under at this time of year, it just so happens that they freeze and vacuum-pack pretty darn well.
And the best news? They're frozen after some other poor soul has done the hard work of shelling and cooking them for you. Most good delis and fancy food stores stock them, especially at this time of year (Cheznuts, The Essential Ingredient and GJ Food are our go-to suppliers).
Prepared chestnuts can be used straight from the vac-pack, for roasting or simmering in milk for a dessert, as we've done here.
Roasted chestnut and cabbage salad
Serves 4-6 as a side
Preheat oven to 250C. Soak cup golden raisins in a bowl with 60ml sweet Sherry until plump (30 minutes), then drain (discard Sherry). Scatter 250gm halved prepared chestnuts in a roasting pan, drizzle with 2 tbsp olive oil, season generously with sea salt flakes and roast until golden (10-15 minutes). Set aside to cool slightly. Combine 2 golden shallots, finely chopped, ¼ cabbage, finely shredded, ¼ cup finely grated parmesan and ¼ cup coarsely chopped flat-leaf parsley in a bowl. Add chestnuts, 1 tbsp Sherry vinegar and 60ml extra-virgin olive oil, toss to combine and serve.
Chestnut, sage and sausage stuffing
Serves 6-8 (pictured)
Preheat oven to 220C. Combine 350gm crumbled pork sausage meat, 200gm prepared chestnuts, 160gm crusty bread, torn into bite-sized pieces, 1/3 cup firmly packed sage leaves, 4 golden shallots, cut into wedges, 60gm softened butter, a few strips of lemon rind and 1 tbsp olive oil in a bowl and season generously to taste. Transfer to a roasting pan, cover with foil and bake until bread has soaked up most of the butter and sausages are cooked (20 minutes). Remove foil and roast until golden (15-25 minutes). Season well to taste and serve with your Christmas turkey.
Baked plums with roast chestnut and rosemary ice-cream
Preheat oven to 200C. Roast 200gm prepared chestnuts in an oven dish until golden (10-15 minutes). Set aside to cool, then finely chop and combine with 600gm vanilla bean ice-cream and 3 tsp finely chopped rosemary in the chilled bowl of an electric mixer fitted with a paddle and beat until just combined. Transfer to a container and freeze until required. Meanwhile, halve 4 plums and place cut-side up on an oven tray lined with baking paper, sprinkle with 2 tbsp brown sugar and bake until plums are soft and caramelised (10-15 minutes). Transfer to bowls, add scoops of ice-cream and serve.
Fried chestnuts with Gorgonzola and bitter leaves
Serves 4-6 as a side
Heat 60ml olive oil in a frying pan over medium heat, add 250gm prepared chestnuts and fry, stirring occasionally until golden and crisp (10-15 minutes). Drain excess oil, season generously and set aside to cool on absorbent paper. Combine in a bowl with 100gm mixed bitter leaves, such as frisée and radicchio, 60gm Gorgonzola, crumbled, 50ml extra-virgin olive oil, 1 tbsp aged red wine vinegar, toss to coat and serve.
Combine 500gm prepared chestnuts, 500ml milk, 75gm caster sugar and the scraped seeds of ½ vanilla bean in a saucepan and cook over low heat until chestnuts are very soft (20-30 minutes). Set aside to cool, then process in a food processor to a purée. Pass through a potato ricer into 4 bowls to create mountains of puréed-chestnut noodles. Top with a large dollop of gently whipped cream and a generous grating of dark chocolate and serve.
+ Both frozen uncooked chestnuts and packaged blanched chestnuts have great flavour; choose frozen chestnuts if the colour is important.
+ Be careful when separating the packaged blanched chestnuts - they tend to clump together and break.
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