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From frying to finishing, olive oil has proved itself indispensable. In this drill-down guide, we reveal the trade tricks behind your pantry’s number one staple; liquid gold.
Heading on a cruise? Scrap the extra beauty baggage in favour of these multi-purpose essentials – just be sure to pack equal parts hydration, protection and fun.
The family and accidental restaurateurs behind MoVida, Lee Ho Fook and Pei Modern are reshaping Melbourne dining.
In a valley just outside Cape Town, Franschhoek continues the vinous tradition of its Huguenot settlers. Jennifer Byrne checks in to Grande Provence estate for a taste of South Africa’s capital of food and wine.
A new cookware store full of beautiful yet practical things for the home and kitchen opens in Collingwood.
A French bistro with a modern spin opens this week on Melbourne’s Collins Street.
These ceramic numbers take your baked dishes from oven to table in set-to-serve style.
Gourmet Traveller journeys by Abercrombie & Kent head to the culturally rich and diverse destinations of Sri Lanka and the mighty Mekong River next year.
With a succulent flavour, bacon works as a garnish, side and main ingredient in these recipes for versatile meals, perfect for any time of day.
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.
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 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.
From rib-sticking beef rendang to the perfect goat's cheese quiche, these are the recipes to tick off for winter (so far).
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.
This classic Aussie breakfast is hard to muck up, but a good one can be exceptional. Here are a few of our favourites.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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.
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.