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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.
These are the drops we've been drinking this month, from a Victorian shiraz to an apple brandy imported from Normandy.
Waterside at Barangaroo, Cirrus is the Bentley crew’s latest venture. Be among the first to savour a new direction in seafood.
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 firstname.lastname@example.org 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.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
Helen Anderson, travel editor at Australian Gourmet Traveller, shares her insider tips.
The sanctity of the virgin oyster has been drummed into us quite heavily in the recent past. Truth be told, we at GT have been doing some of that drumming. Freshly shucked, flipped and eaten straight from the shell, briny juices and all, that’s the way to eat an oyster. A squeeze of lemon, perhaps, or a simple dressing of some sort, but that’s all that’s required. And when it comes to cooking them in any way? Hell no.
But there’s an exception to every rule, and in this case it might just be the oyster po’boy. Its evocative name alone gets us every time, and goes some way to identifying its roots. Say it with a Southern US inflection. There, doesn’t that just take you down the Bayou? Or more specifically to New Orleans, its birthplace.
For the uninitiated, a po’boy is a crunchy-crusted, soft-centred baguette stuffed with any manner of fillings – fried catfish, soft-shell crab, shrimp (prawns to us), Louisiana hot sausage, roast beef and gravy, even French fries and cheese.
Traditionally, Louisiana baguettes came in two-foot lengths. Po’boys were sold as “shorties”– half baguettes – or as full lengths. A “dressed” po’boy involves the addition of tomato, lettuce and mayonnaise (our version is spiked with smoky paprika and plenty of lemon for extra flavour).
As with most iconic dishes, there’s debate as to who invented it and where, and how it came to be named po’boy in the first place, but the strongest of these theories involves Benny Martin, a former streetcar conductor who opened a restaurant in New Orleans. During a four-month streetcar strike, Martin served free sandwiches to his former colleagues. The restaurant workers referred to the strikers as “poor boys”, which came to refer to the sandwiches themselves. Whether this theory is correct or not, there’s no doubt the folk of New Orleans take their po’boys seriously – there’s even a po’boy preservation festival dedicated to them.
In our book, the oyster po’boy is the king of them all. The oyster in this beauty is treated to more than a little heat – no flash under a hot grill Kilpatrick-style here. This time, the oyster is bathed and bubbled in hot oil. Fear not, though. It’s cloaked in a crisp crumb coat to protect its delicate beauty. And when you bite through that crunchy crust, the oyster yields softly and sweetly and does not disappoint.
Our version of the po’boy is on tiny rolls, all the better to nibble on, drink in hand. And the scale of the oyster is just perfect for this size. You could, of course, stay true to tradition and make a larger version with a baguette. But the beauty of this mini-version is you can indulge in more than one, with no feelings of over-indulgence attached.
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