Healthy Eating

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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"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

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Salty caramel


There isn't a cook worth their salt who doesn't have a good salty caramel recipe. Eternally popular, it manages to find its way into nearly all of the best-sellers in our shop, and becomes even more transcendent when paired with ice-cream. Always make lots so you can give some to your best friends as gifts.

You'll need

400 gm caster sugar 160 gm liquid glucose 60 gm butter 10 gm sea salt 600 ml pouring cream

Method

  • 01
  • Place sugar and glucose in a large heavy-based saucepan over medium heat. (A bigger saucepan is better, as the caramel is prone to spitting.) Cook, stirring occasionally, until the sugar has dissolved. Increase the heat and cook until the caramel is a dark amber colour. Once you have your desired colour, deglaze the pan by carefully stirring in the butter and salt to slow down the colour progression (beware, this caramel likes to spit molten blobs of lava at you).
  • 02
  • Remove pan from the heat. Using a long-handled spoon, carefully add the cream in a few additions, standing back to avoid hot caramel splatters. Leave caramel in the pan overnight, or pour into sterilised heatproof jars and leave to cool. Salty caramel will keep in the pantry for 2-3 weeks.

Note Makes 3 x 400ml jars. This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.


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