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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.
Looking for the best restaurants in Sydney? Here's our top ten.
Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
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.
One may suppose Catalonia gave birth to this custardy treat, but its provincial origins, and even its national identity (but more on that later), are unclear.
Traditionally, crema Catalana or crema de Sant Josep, as it is parochially referred to, was made by grandmothers and maiden aunts and served in a shallow earthenware dish only on Saint Joseph’s day on 19 March, the Spanish equivalent of Father’s Day. Today, the dessert is enjoyed year round in Spain, and its preparation is no longer the sole domain of grandmas and single aunties. There are many commercial powdered custard preparations on the market but, as many a chef will argue, there is no substitute for an old-fashioned stove-top custard.
Both the French and British also lay claim to the origins of similar, better-known, versions of the dessert, crème brûlée and burnt cream respectively. Anecdotal evidence suggests that the Catalan cream predates the French and British versions, which both make an appearance in literature during the 17th century. The main difference between the Spanish recipe and that of the French and Brits is that crema Catalana is made from a mixture of milk and cream with a distinctive spicing of citrus peel and cinnamon and the custard is set by chilling, while crème brûlée and burnt cream are made from cream alone and set by baking in a bain-marie.
Regardless of the dish’s etymology, the key to all three is to set the custard in a shallow enough dish to ensure an even ratio of crackly burnt sugar to gooey custard.
It’s all about the extras when it comes to Bodega’s softly spiced crema Catalana. 216 Commonwealth St, Surry Hills, NSW, (02) 9212 7766.
Chef Simon Arkless jazzes up the trad crema Catalana with a pinch of fennel seeds. 7 Alfred Pl, Melbourne, Vic, (03) 9631 4000.
The espresso-spiked crema Catalana at Mesa Lunga is somewhat of a cheeky revamp of the original recipe. 140 Gouger St, Adelaide, SA, (08) 8410 7617.