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Rodney Dunn has done it again, this time, with truffles.
Thrown, glazed and painted all by hand, make these the star of your next dinner party.
The ex-Berta chef returns to Sydney with Sri Lankan street food.
Like the classic white shirt or little black dress, a carry-all is a staple in every traveller's kit.
Thirty hectares of Incan terraces await out the door of Explora’s newest hotel in Peru.
The much-anticipated Hubert delivers on the hype, writes Pat Nourse. Meet your new favourite fun-filled French-ish bistro-bar extraordinaire.
Collaboration and couverture are the magic ingredients in these rich truffles.
This Tasmanian harvester hand-picks vitamin-filled seaweed, sustainably removing non-native species from the ecosystem.
If you need a little more convincing than usual to get out of bed when it's cold outside, try these warm, hearty breakfast ideas to get you going, from waffles to warm polenta and smoky beans with bacon.
From rib-sticking beef rendang to the perfect goat's cheese quiche, these are the recipes to tick off for winter (so far).
An old Indian spice lauded for its health benefits, turmeric adds both colour and a peppery, warm, sometimes slightly bitter flavour to food. Use it in curries, with rice, as a paste for grilled meats and in warm winter soups.
These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.
Tarts are as versatile as they are delicious, and are perfect for baking on a cool winter's day.
From tarte au citron to canard a l’orange, citrus flavours have long been friends of French cuisine. Pucker up for a taste of the sun-kissed Mediterranean and further afield with these recipes featuring oranges, lemons, grapefruit and mandarins.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
There's no need to do the dishes with these one-pot wonders. From hearty stews to creamy risottos, these recipes are mess free and perfect for a winter's night.
It seems there are two extremes when it comes to Italian sweets. There are the Rococo extravaganzas turned out by pasticcerie and then there are the home-made desserts: rustic, simple and uncomplicated. One of the simplest of these would have to be crostata di marmellata, a case of crumbly short pastry filled with jam and decorated with a lattice pastry top.
It’s all about getting the basics right. Pasta frolla is the sweet pastry dough of Italy, dating back to the late Renaissance. As with pastry-making anywhere in the world, each cook swears by their own recipe. Some versions call for whole eggs, others for yolks only; some swear a bit of lard is the secret to a tender crumb while others are adamant it’s only butter that should be used. Whatever the recipe, a certain lightness of touch is paramount, as is ample resting time.
Once you’ve got the pastry mastered, it’s a simple task to fill it with jam but it’s important to use a top-quality preserve. Don’t be tempted to cut corners and substitute whatever jam you happen to have in the pantry, unless you happen to stock the absolute top-notch stuff. Home-made jam is a better way to go and it’s a simple task to whip up some of your own.
Rhubarb’s natural tartness is perfect for this recipe because it prevents the crostata from being cloyingly sweet, but you can use any fruit in season and follow your favourite jam or marmalade recipe.
The trickiest part of this crostata is the lattice top. Re-roll the pastry scraps left over from lining the tart tin and chill them well. Then work quickly to form the lattice, returning the pieces to the refrigerator if they become too soft to handle. Don’t get yourself all tied up in knots – this is a rustic dish, after all. Any imperfections can be disguised with a heavy dusting of icing sugar and a generous dollop of cream or mascarpone.