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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.
Hot cross buns, chocolate eggs, torta pasqualina, babka, kulich… the list of our favourite Easter dishes goes on and on. Satisfy your Easter cravings with our Easter recipe slideshow.
These traditional Good Friday treats are so good you’ll wish Easter was every day.
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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.
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.
Nothing quite says 'truly, madly over-the-top frothy fun' like lemon meringue pie, yet it started, in a way, with the Quakers, a group more typically associated with sobriety, broad-brimmed hats and oats. The Quakers, you see, are widely credited with inventing lemon custard in the late 18th century; no lemon custard (or curd), no lemon meringue pie.
The term pie is used somewhat unusually here, as a pie is typically covered with a lid of some sort, while a tart is open. The argument among pie authorities, then, is whether meringue constitutes a lid.
The hair-splitters say a classic lemon meringue pie has lemon custard as its filling, thickened with cornstarch, while the same dish made with a sharper lemon curd filling is best termed a lemon meringue tart. The recipe we present here is a hybrid, the best of both worlds, if you will, so call it by whichever term takes your fancy.
A tart by any other name…
Daniel Alps at Strathlyn
Lemon curd topped with slow-baked meringue, served with zest-spiked lemon syrup. 95 Rosevears Dr, Rosevears, Tas, (03) 6330 2388.
Le Paris Brest
Tarts with buttery lemon curd on sweet shortcrust pâté brisée. Shop 9, Kalamunda Village Shopping Centre, Kalamunda, WA, (08) 9293 2752.
In Noosa we find this cracker, replete with fired Italian meringue on top. 195 Weyba Rd, Noosaville, Qld, (07) 5449 9755.