We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.
Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.
One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.
A French pizza? Oui, mais non! Pissaladière bears a striking resemblance to the Italian classic, both in looks and name. Bread dough base? Check (most of the time). Savoury topping? Check. But although its name sounds similar, there doesn't appear to be any direct etymological link with pizza. To the contrary, pissaladière is derived from the Niçoise condiment, pissalat, which, in turn, is derived from the Latin 'piscis', meaning fish.
Originally made from the fry of sardines and anchovies, pissalat evolved into a pungent mixture of puréed anchovies flavoured with cloves, thyme, bay leaf and pepper and mixed with olive oil. As this condiment isn't so easy to get hold of outside the Mediterranean area, anchovy fillets are more commonly used instead, but be sure to use the best you can afford.
Pissaladière can be made either with a shortcrust pastry base or, perhaps more satisfyingly, with a bread dough base (it's also common for pâtisseries to use puff pastry), which is what we've done here. From this point, the other key components are onions and olives. The onions are cooked slowly in olive oil until they're very soft and sweet, and a generous quantity is an absolute must. According to the French cooking bibleLarousse Gastronomique, "good pissaladière should have a layer of onions half as thick as the base if bread dough is used; if made with shortcrust pastry the layer of onions should be as thick as the flan pastry".
Anchovies are then arranged over the sweet onion mixture, traditionally in a lattice pattern, and each diamond is studded with a briny Niçoise olive. Some pissaladières may also use tomato, but for the purist it's the sweet-salty combination of onions, anchovies and olives that truly hits the spot.
The joy of pissaladière is that it's as good cold as it is hot from the oven (and the same can't really be said for pizza, unless you have a hangover). So make two and save some for later. Vive pissaladière!
One by the book, as you’d expect from this classic Parisian-style bistro.
11 Toorak Rd, South Yarra, Vic, (03) 9866 8569.
La Gerbe d’Or
This café has been selling them for 26 years.
255 Glenmore Rd, Paddington, NSW, (02) 9331 1070.
On the menu as an amuse bouche.
697 Brunswick St, New Farm, Qld, (07) 3358 1558.
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