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Kappo introduces the traditional Japanese dining style of the same name and takes it to a whole new level, writes Michael Harden.
Dive into the bustling, exhilarating streets of Mumbai and hop from street vendors to canteens to cafes in search of exotic flavours as Christine Manfield reveals her all-time favourite hotspots.
A dollop of this staple adds a welcome bite to sharpen and season many a savoury dish.
This is the time of year for vegetables that like it hot and when it comes to heat, chillies love to both give and take.
Billy Kwong has reopened in new Potts Point digs and you can join us to celebrate Chinese New Year.
Join us for a very special reader dinner with The River Cafe’s co-founder Ruth Rogers who’s headlining the Melbourne Food & Wine Festival – it’s the hottest ticket in town.
With Bangkok’s newest speakeasy it’s a matter of who you know.
Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
As we celebrate Australia Day, we ask leading expats about their most-missed hometown flavours and haunts.
You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.
"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
Everyone loves a pav. Here are some of our favourite recipes.
"I'm a longtime GT subscriber and fan. My fiance is obsessed with the Kung Pao chicken from Mr Wong in Sydney. He keeps trying to replicate it every time he goes near the kitchen. The results haven't been too bad, but he isn't happy with them, which means further experimentation. Would you please ask for the recipe so we can move on to something else?" Jules Clancy, Cooma, NSW REQUEST A RECIPE To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email firstname.lastname@example.org. Please include the restaurant's name and address or business card, as well as your name and address.
“At the thought of a kedgeree made with smoked haddock and plenty of hard-boiled eggs,” writes Elizabeth David in Spices, Salt and Aromatics in the English Kitchen, “English eyes grow dreamy and the smell of an English country house dining room at breakfast time… comes back to tease and tantalise.”
File this one under fusion gone horribly right. Like curry, mulligatawny, Worcester sauce and a slew of other English foods, kedgeree was born of England’s colonisation of India. Traditionally a breakfast dish, it equally satisfies the Victorian love of fish (and smoked fish) and eggs for breakfast and the Bombay breakfaster’s need for a solid and tasty meal that combines carbs and protein in a way that sets one up for a day’s labour. The Hindi dish khichri, kedgeree’s precursor, is recorded recognisably in references dating back to the 14th century, according to The Oxford Companion to Food: “Hobson-Jobson quotes the Arab trader Ibn Batuta (1340): ‘the munj [mung beans or lentils] is boiled with rice, then buttered and eaten.’”
The introduction of flaked or smoked fish is thought to have been a British take on the originally vegetarian dish, and when the dish left the subcontinent it also seems to have lost its leguminous component, the fish becoming the sole protein.
It’s rarely seen at breakfast nowadays – brunch at a pinch – and more often graces lunch or even supper spreads. Variations stretch from those that embrace the dish’s subcontinental origins and include rich (and sometimes hot) spicing, reinstate the legumes, and garnish with coriander, chilli and fried onion, to the more genteel, English-country-garden versions, which tend to swap chives, cress or parsley for coriander, play down the curry flavours, keeping spicing to mace and bay, and play up the butter and hard-boiled eggs. Richer versions, too, include the addition of cream or, as we have in this recipe, the milk used to poach the smoked fish.It’s worth noting that in presenting their take on kedgeree on TV’s Two Fat Ladies, Clarissa Dickson Wright and the late Jennifer Paterson – kedgeree lovers of the first order – maintained that the apocryphal Colonel’s maid who brought the dish back to England sans lentils struck a winning blow against vegetarians in doing so: “Hurrah! Get rid of all lentils,” said Dickson Wright. “You’ve no idea how randy they make vegetarians.”