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The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Maurice Terzini’s reboot of the Dolphin Hotel is bold and playful, with fiendish attention to detail. Meet the new pub circa 2016.
Objets d’art on their own, these bijou vases bring the floral touch to an elegant table setting.
Mental Notes #2 is a party where some of Australia’s best independent winemakers and importers pour their wines under the one roof.
Pat Nourse pulls up a chair in one of the great eating cities of the world.
Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.
Waterside at Barangaroo, Cirrus is the Bentley crew’s latest venture. Be among the first to savour a new direction in seafood.
These are the drops we've been drinking this month, from a Victorian shiraz to an apple brandy imported from Normandy.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.
A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.
Dishes that fall into the “classic” category ask to be cooked time and again, their appeal traversing generations and often cultures. Wiener schnitzel is one such dish.
Not all schnitzels are equal. Their preparation and cooking methods are similar – a piece of meat breaded then baked or fried – but it’s the accompaniments that distinguish one schnitzel from another.
Dating back to when the Roman legions marched through the Alps around 100BC, there are many incarnations (Florentiner Kalbsschnitzel, served with tomatoes and risotto; Holsteiner schnitzel, topped with a fried egg; and paprikaschnitezel, with paprika sauce, to name but three), but it’s Wiener schnitzel that has entered the realms of the classic.
Austria’s most famous dish outside Austria is a simple affair. A thin escalope of veal is dredged in flour, egg and breadcrumbs before being shallow-fried. Many Austrians insist it must be cooked in lard. Regardless, it’s traditionally accompanied by a slice of lemon, lingonberry jam, and potato salad or butter-tossed potatoes with parsley.
It’s similar to Italy’s famous costoletta alla Milanese, which is crumbed and most often cooked on the bone. Alan Davidson’s The Oxford Companion to Food explains the difference neatly: “the Milanese cut the meat from the rib and fry it in butter, whereas the Austrians take the escalope from the leg, and fry it in lard”.
With Austria’s influx of Italian and German immigrants in the late 19th century came an increased appetite for veal, and costoletta may have crossed the Alps with those Italian migrants, morphing into Wiener schnitzel later.
For our version of the Austrian classic, the potatoes remain (albeit the crisp, fried variety) and it’s lightened up with fennel and radish slaw. A good squeeze of lemon is a must. After years languishing in the bain-marie wilderness, the time has come for this old favourite to regain its rightful place on our dinner tables.
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