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Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
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.
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.
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.
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.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
Magical healing properties are attributed to many foods, but there’s perhaps none more legendary than chicken soup. For such a simple preparation, it has, over many years, become almost mythical in its ability to heal those struck with cold or flu.
It seems there’s a version in almost every culture. The Chinese make theirs from old hens and season it with fragrant ginger, star anise and sesame oil. In Germany, it’s dished up with the addition of semolina dumplings or Spätzle, while the Hungarians swear by chunky pieces of chicken liver and heart along with vegetables such as carrot, celery, parsnip and celeriac. Avgolemono, the Greek rendition, is spiked with lemon and thickened with egg and rice (it’s also thought to have the ability to soothe a hangover).
In the Jewish kitchen, there’s a virtual roll-call of variations. It can be served with matzo balls, dumplings, or flat egg noodles. A traditional garnish was unlaid chicken eggs, taken from the hen and boiled in the soup.
Ours is a take on the version popular in the USA and Canada – chicken noodle soup, amped up with tender chicken dumplings.
Regardless of cultural roots, the success of chicken soup relies on finding a good quality chicken. It’s possibly the only occasion where the phrase “old boiler” is complimentary, because that’s exactly what you want for a great chicken soup – an older bird. If you’re unable to find such a bird, which is highly likely unless you have chooks of your own, the next best thing is to go organic.
Remove any fatty deposits from the bird (usually to be found around the neck) and blanch it quickly to eliminate yet more of the fat. Next, use your chook to create an intense stock. Start with cold water, and add aromatics (bay leaf, thyme, parsley stalks) and your standard stock vegies. Simmer gently for as long as you can until the meat falls from the bone, skimming the surface intermittently to remove scum and oil. Strain this flavoursome concoction (some cooks like to break the flesh of the chicken into small pieces to add back to the soup) and garnish as you will. Medicinal properties or not, this is one broth set to simmer on our stoves this winter.
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