After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
Bring a splash of striking copper to your kitchen with these burnished essentials.
Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
Kicking off in February 2018, six exclusive cruises will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
What's next for the unstoppable spirit?
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email email@example.com 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.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.
In its unrefined state, sugar is much more than a sweetener, affecting texture and flavour in baking, writes Dan Lepard.
We've rediscovered the idea of flavour in sugar beyond simple
sweetness. In the same way that roller-milling wheat gives you fine
white flour that can be short on flavour, refined sugar can be the
whitest available, but lack flavour complexity. Go back a few
hundred years and that wasn't the case - even the whitest sugar
available then would be viewed today as slightly caramel
Now, it's not all doom for mechanical or chemical refinement, since the physical properties of some ingredients are enhanced - or made clearer to observe - through refinement, and this for many cooks is utterly important. The whiteness of a pavlova, for instance, is part of its charm, the clean flavour of fresh raspberry jam is better without the muddling of caramel. But the rich, complex flavour of unrefined sugar, with its hearty, aniseed intensity is becoming the essential store-cupboard ingredient in top kitchens around the world and pushing white sugar to the back.
There are a few different types on the market if you know where to look. Palm sugar, slightly tricky since it comes in a a solid lump, can be grated and dissolved into rice puddings and other warm mixtures to add a beautiful caramel sweetness. Syrups, such as agave and maple, are an option as long as they haven't been adulterated with coloured sucrose or corn syrup.
With Billington's, whose range includes unrefined sugar from Mauritius, now avauilable in Australia, the market is sure to expand even further, given our cane crops in Queensland. It's Billington's sugar that most chefs use in the UK and US if they're looking for unrefined sweetening because the variation in the range gets us excited and it's easily available, from golden caster through to the blackest molasses sugar.
A word you'll start to see is muscovado, from the Portuguese "açúcar mascavo". It typically refers to unrefined sugarcane juice that has slowly evaporated to produce richly coloured and flavoured and slightly moist sugar crystals. In the 15th century, the Portuguese were the largest refiners of sugar, just before it was introduced to South America and grown on vast plantations as an export crop.
Using unrefined brown sugar in recipes isn't always a
straightforward swap and it helps if you plan for its intense
flavour and rich colour. As a flavour enhancer it's excellent; the
umami of sweeteners.
For example, I'll replace anything up to a quarter of the sugar in a biscuit or cake recipe with unrefined muscovado, either light or dark depending on the colour I want, without worrying that anyone will notice anything but a subtle boost in the background flavour. So for a classic Anzac, you get much more richness in the biscuit without losing authenticity.
Beyond that, you sense the sugar's flavours starting to dominate. Expect hints of aniseed, treacle, pepper and chocolate to appear, and even the slightest hint of tar. Much bolder flavours sit well with it: ginger, allspice, chocolate, mace, red wine, liquorice, and so on.
Sometimes it affects the way cakes rise if you do a straight swap with refined white sugar; unrefined sugar can cause it to rise lopsidedly. The trick here is to place a tiny dab of butter on top of the batter, either a matchstick-thin strip for a loaf, or a tiny spot in the centre of a cupcake, so the crust breaks where the butter melts, resulting in a gorgeous volcano or ridge effect. But otherwise it swaps just fine.
My favourite use lately is mixing equal teaspoonfuls of molasses sugar with smoked paprika, cocoa, ground cumin, chilli powder and salt as a dry rub for pork joints and chops. Simple. And when placed on a bed of sliced onions and slow baked in a covered pot in the oven, almost effortless.
Here are two recipes I use often that really show off the magic of unrefined sugar. The first is for an intensely flavoured banana and walnut loaf cake, spiced with sumac, allspice and cinnamon, and heady with tahini and sesame. The other recipe is for a much more simple muscovado biscotti, my go-to biscuit to pair with chocolate panna cotta served in a goblet as they do at DOC Pizza in Melbourne.
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