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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Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.
Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.
One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
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.
Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.
I'm keen to get in on this pickling thing, Hugh. Where's a
good place to start?
Plums and pears are annual staples at our place simply because they dominate our garden. New this year, though, are pickled sour grapes (an emotionally confused condiment if ever there was one). They came about when a nearby friend and vigneron was thinning unripe bunches of grapes on his pinot vines. Pickled, they're a knockout. The basic recipe for pickled fruit is a 1:1 syrup of sugar to vinegar (I prefer raw sugar and apple cider vinegar), brought to the boil with spices (allspice, cloves and cinnamon are basic). Do the fruit in the syrup in small batches to ensure that the fruit is cooked through (and pasteurised), but not collapsing and mushy.
If the fruit overcooks, just purée it and turn it into a sauce. Pickling the likes of fennel and fungi calls for a seasoned vinegar rather than a syrup. Pasteurise the sliced-diced vegetables either by blanching or baking. Season the vinegar with salt, pepper, caster sugar, garlic, bay, thyme and dried chilli, bring to a boil, then simmer for five minutes. Pack vegetables into sterilised jars and pour on the hot vinegar. Top each jar with a tablespoon of olive oil and you're done.
Illustration Lauren Haire
Want more ideas for pickling? Check out our collection of pickle and preserve recipes.
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