Get the latest listings of Australia's best dining establishments on your iPhone.
Subscribe this month and you could win 1 of 10 Hawaiian holidays for two, valued at $9500 each!
Download the latest issue of Gourmet Traveller for your iPad.
George Calombaris is getting his Greek on...
The best places to eat and drink in South Australia's wine country.
The latest in Ian Schrager’s boutique line matches London heritage with hipness.
When Christmas is the big-deal meal of the year and the turkey and ham are the table’s crowning glory, tools of a higher order are called for. Make carving a joy with these fine weapons of mass digestion.
In October this year, A Vision for Wine by Dr David Dunstan was released to considerable excitement among the Australian wine community.
It is hard to argue with the suggestion that Orange has developed an enviable reputation as a food and wine mecca...
The concept of Cantina Sociale is an ever-evolving landscape of South Australian food and wine set in a sparsely decorated space in Adelaide’s inner city.
How do you manage the trade-off between freshness and convenience when you’re shopping for Christmas lunch?
Whether you like your steaks of the lamb, pork or beef persuasion, we've got you covered with our grill hot slideshow of steak recipes.
It's the holiday season, and what kind of holidays would they be without the cakes, puddings, sweets...If you're looking for Christmas mains, sides and drinks, you can't go wrong with our Christmas essentials slideshow.
Want to know where to find Melbourne's best pizza? Read on...
All you need to celebrate Christmas with all the trimmings. Take a sneak peek at the recipes from our latest issue.
It's Christmas time, but don't panic. We've got all you need to celebrate in style... and then some.For all the Christmas dessert recipes you'll need this holiday season, check out our Christmas desserts slideshow.
Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
Here's a collection of quick and simple (but no less satisfying) summer recipes that'll leave you plenty of time to enjoy the sun.
Not all macarons are created equal. Just ask the people queuing outside Paris’s renowned Ladurée. Equally devoted are the patrons of Paris’s other famous purveyor of the delicacy, Pierre Hermé, who specialises in a more outré style of macaron.
A true macaron should have a foundation of almonds – never coconut – and be sandwiched with just the right amount of filling, usually a flavoured cream or ganache. It should have a glossy, domed top, and a thin crisp shell which yields to a soft interior when you bite into it.
Old eggwhites work best and give a more elastic result. If you don’t have these to hand, leave your eggwhites out at room temperature overnight for similar effect.
The consistency of the raw mixture is important. Contrary to most recipes involving whisked eggwhites, in this instance you need to be more heavy-handed when mixing. It’s a case of stirring in the whisked eggwhites, rather than delicately folding as you do when making, say, a soufflé. Macaron-ophiles describe the ideal consistency as “magma-like”. But if, like us, you’re unfamiliar with magma’s consistency, you want the mixture to slide slowly down the sides of the bowl when you tip it.
Once you’ve piped the mixture, tap the tray firmly on your benchtop to settle the mixture and knock any air bubbles out.
The trick to obtaining the signature gloss and crust of the macaron is the standing time, which allows a thin skin to form before baking. Exactly how long this takes is dependent on atmospheric conditions – temperature and humidity. Don’t be tempted to rush this step; allow between four and five hours. To check the crust, touch the macarons lightly – no mixture should stick to your fingertip.
You’d be right in thinking macarons are a little tricky to make. But even if they’re not picture-perfect, they’ll still taste sublime. And it’s a good excuse to take a research jaunt to Ladurée before you make your next batch.