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Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here’s what to expect when the international event arrives next April.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Take a personal tour of some of Sydney’s more flavoursome highlights with GT chief critic Pat Nourse.
I love the idea of throwing another prawn (or yabby or lobster) on the barbie this summer, but is there much of a trick to it?
No matter what kind of shellfish you're grilling, leaving the
shell on is the key. In addition to the protection afforded by the
shell itself, exoskeleton seafood such as prawns, lobster (or
crayfish), crab, yabbies and mighty marrons also have a layer of
fat under the shell which renders through the flesh as it cooks. My
preferred method is to split the shellfish down the middle and
start them on a relatively low heat on the char-grill, on the shell
side. Baste with good butter, or olive or macadamia oil as they
cook and then, when the meat has turned opaque, pump the heat up to
high, flip your catch flesh-side down and give them 20 seconds on
full flame to get a bit of char before pulling them off to rest
(for about the same amount of time it takes to drink half a glass
of sémillon, say). Keep an eye on them while they're grilling;
overcooked shellfish is like an English bowler's hat-trick - it
leaves a dry, bitter taste. Cooked properly, though, barbecued
shellfish should pull away from the shell readily, and will appear
opaque all the way through. I think, done right, the flavour is
unmatched by any other protein.
+ Got a question for our experts? Email us at firstname.lastname@example.org. For more advice from our Ask the Experts team, check out our How-To section.
Read more: prawn recipes slideshow.
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