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Our restaurant critics' picks of the latest and best eats around the country right now.
Bourbon meets the complexity of sweet and dry Sherry in The Fortunato.
Plant broad beans now, when the weather is cool, and they’ll be in for the long haul, writes Mat Pember.
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Be they baking ingredients, pastas or homemade treats, store your pantry staples for keeps.
Meaghan Wilson-Anastasios reflects on a transformative visit to Gallipoli, as we mark the centenary of the landing.
Proving that when it comes to baking, old-fashioned is the next big thing.
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American apple pie and Anzac biscuits are first-class allies in a dessert that combines comfort and crunch.
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Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.
Thought to have been created in 14th-century Germany, the first Stollen was characterised by the absence of milk and butter, ensuring its existence as a flavour-free (and fun-free) Christmas bread.
With butter banned as part of December’s Advent fast, the Catholic Church decreed that the ‘Christstollen’ be made with little more than flour, yeast, water and oil.
It was Saxony, whose citizens only had access to unsavoury rape oil, that petitioned the Pope to allow its bakers to use butter. The church relented, for a small, cheeky fee toward the building of the Dresden cathedral.
The Saxons went to work on baking a more cake-like version with eggs, sugar, dried fruit, citrus peel and almonds. The loaf was liberally brushed with melted butter and dusted in icing sugar. This became the famous Dresden Stollen, and other German variations also include a decadent marzipan version.
Arthur's Bavarian Bakehouse
Baker Arthur Stautner started soaking his sultanas in Czech Tuzemsky rum in October for inclusion in his fine Stollen. 9 Duneba Ave, West Gordon, NSW, (02) 9880 2242.
Flour Power Bakehouse
This marzipan Stollen is a big hit with local German and Austrian expats. 107 Gladstone Rd, Highgate Hill, Qld, (07) 3217 2988.
North Beach Bakery & Patisserie
Manfred Bertuch has been turning out his famous Christstollen for more than 30 years: a trad recipe using fresh yeast, Aussie sultanas and an imported German spice mix. Shop 15, 1 North Beach Rd, North Beach, WA, (08) 9448 9980.