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On the banks of the Hawkesbury, Cottage Point Inn’s menu nudges the boat out in a quintessentially Australian setting, writes Pat Nourse.
In a centuries-old rivalry, Copenhagen and Stockholm have been battling it out for the crown of Scandinavia’s coolest city. George Epaminondas umpires a match-point game.
Is there any truth to the saying: “the nearer the bone, the sweeter the meat?”
The inaugural Gourmet Traveller Hotel Guide showcases the premier places to stay around Australia.
A Hellenic twist on a hair-of-the-dog classic.
Today’s great culinary talents converged at the Melbourne Food & Wine Festival to explore the cuisine of tomorrow.
Chef Justin North returns to the kitchen, taking up a post at the refreshed Hotel Centennial in Sydney’s Woollahra, promising classic comfort food to warm both heart and belly.
Catching up with a Melbourne culinary champion.
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We’re warming up for autumn with ginger, brunch recipes, and sweet and savoury tarts.
What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
These traditional Good Friday treats are so good you’ll wish Easter was every day.
Put your greens front and centre this autumn with our collection of vegetarian recipes perfect for the cooler months.
Note You'll need to start this recipe at least 1 day ahead. Candied orange slices are available from gourmet food stores. You can substitute candied mix peel from supermarkets.
"It's mince, Jim, but not as we know it." The mince in question here today refers, of course, to the chopped dried fruit that constitutes these classic Christmas pies' filling (typically an assortment of currants, raisins, peel and apples buoyed with spices and a good lick of brandy or rum). But it wasn't long ago that it was a different story.
Up until the 19th century, mince pies (they're called mince tarts if they don't have lids) were indeed made from minced or shredded meat, typically pork, beef or a mixture along with the fruit, as were Christmas puddings. Gradually the balance tipped in favour of more fruit and less meat (fruit becoming much cheaper over the course of the Victorian period may have been a factor) until almost no flesh of beasts remained. Suet is still used in many recipes (most butchers can render this beef fat for you with a little notice), as it is here - a preserving agent, it doesn't go rancid like butter, and it moistens the mixture and adds flavour.
Meat or no, traditions abound. The stars sometimes seen topping them are symbolic of the star that led the Magi to Bethlehem. Folklore also has it that eating a pie on each of the 12 days of Christmas brings wealth and prosperity for the future 12 months. Whether they truly assure good fortune or not, these sweet treats are worth the eating.