Our 2017 Australian Restaurant Guide is out now, celebrating the best eats in Australia. Find it in all good newsagents nationwide.
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The annual food writers’ festival is back with a strong line-up that includes Long Chim’s David Thompson and GT columnist Paulette Whitney.
After launching its first Food and Wine Event in May, Lizard Island resort on the Great Barrier Reef is back with another three days of luxury: A Spice Journey with Shane Delia.
Not all is as it seems at Nora as it shifts from cafe to restaurant, but thanks to joyful sleight of hand and the fun factor it works.
With Sicily's capital slowly being transformed into a vibrant, youthful city, built on a strong Italian culture, we take you through the best places to stay, eat and shop in Palermo.
Spike your next cocktail or sauce with Australian-grown yuzu.
Andrew McConnell transforms Moon Under Water into a Chinese restaurant.
Join us to mark a new era of air travel with Etihad Airways at Shannon Bennett’s celebrated Vue de Monde, at the high end of Melbourne fine dining.
Is this Australia's answer to poutine?
Rice pudding is one of our favourite winter sweets. Try it out all kinds of ways.
It's official, winter means lentils, curry and soup.
A complete overhaul of the Port Douglas resort is unveiled this month.
Sleep tight in a vintage Airstream high above Flinders Lane at Melbourne’s new (novel) hotel.
A new take on cauliflower cheese, souped up with bacon and turned into tasty fritters. They’re a great way to kick off a dinner party or drinks.
The classic pork roll is the very definition of an Asian sandwich for most Australians. Resist the urge to use sourdough or other fancy bread in place of Vietnamese bakery rolls; that flaky crunchiness contrasting the lush filling is what it's all about. Leftover pork or chicken from a roast works nicely here, too, as do duck and rare beef.
We’ve made our list, we’ve checked it twice. Here’s how it happened.
Raise a glass to the winners of this year's annual Restaurant Guide Awards.
Note For the best flavour, cook the chicken in a kettle barbecue. Otherwise, you can use a char-grill pan. You'll need to begin this recipe a day ahead.
Guaranteed to get a chuckle around the barbecue, "jerk chicken" is up there with spotted dick as a conversation-starter. But to paraphrase Bob Marley, don't let it fool you. The name of this hot and spicy Jamaican marinated meat dish is thought to derive from the Quechua word "charqui", which refers to meat preserved by curing and drying. From "charqui" we get "jerky" and "jerk". (Some believe prodding or jerking the meat to help the spices permeate is also key to the origin of the name.)
Jamaica's indigenous Arawak people used the technique for thousands of years to preserve meat. The evolution continued when Maroons, Africans who were brought to Jamaica as slaves, contributed their own method of smoking food in fire pits in the ground.
Pork and chicken are the preferred meats for the job, and the aromatics and spices with which they're rubbed typically include allspice and Scotch bonnet chillies. (Scotch bonnets aren't readily available in Australia, so we've substituted the habanero, a chilli of similar heat and flavour, in our recipe.)
Jerk definitely isn't jerk unless it's barbecued, ideally over wood, and in a perfect world over the wood of the allspice tree. In Jamaica, oil drums serve as makeshift barbecues, but any barbecue, makeshift or otherwise, is suitable.
One thing's certain: Jamaican jerk survives the test of time through flavour above all.
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