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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.
A new Sydney horticultural extravaganza featuring chocolate? Sweet.
Clayton Wells shares recipes from Sydney's Automata, translating fine-dining food to an easy-going lunch with friends.
Part of our Gourmet Institute series for 2016 is chef Ben Williamson, a master of modern Middle Eastern cuisine.
Saint Peter will champion the best of Australian seafood.
Seafood expert John Susman praises the oft-ignored and underused parts of fish like the heads, roes, wings, fins, and more.
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.
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.
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.
George Calombaris’s ever-expanding Greek empire has now reached the city’s west.
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.
The quest to find Australia’s best bacon is a serious – and sizzling – business.
"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 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.
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.
The French are quite justifiably renowned for their pâtisserie skills, and their famed picture-perfect madeleines are a delicious manifestation. Fragrant with lemon rind (and sometimes a hint of orange-blossom water) and warm from the oven, these miniature sponge cakes melt in the mouth and make the ultimate morning or afternoon treat.
Madeleines have an impressively lengthy pedigree, having first appeared sometime in the 18th century. According to the bible of all things French and culinary,Larousse Gastronomique, their origin "has been attributed to Avice, chef to Talleyrand, the French statesman… Other authorities believe the recipe is much older and originated in the French town of Commercy, which was then a duchy under the rule of Stanislaw Leszczynski." Certainly stories abound of the duke's visit to the town, his enjoyment of a small cake made by a peasant named Madeleine, and its introduction, now named in Madeleine's honour, to Versailles society.
History aside, there's no debate as to the delectability of these golden cakes and it's a simple task to make them for yourself. The fixings of madeleines are standard pantry ingredients - butter, flour, sugar, eggs et al. The only specialist equipment needed is a madeleine tray to form the signature shell shape. The trays are readily available from cookware shops and come in two sizes: one makes little cakes the size of petits fours and the other makes larger madeleines about 8cm long.
Once your equipment is sorted, making the madeleines is easy. Ensure the melted butter is cool before adding it to the dry ingredients, and don't overwork the mixture. A good rest is essential (for the batter, not the cook) - for at least four hours, or overnight if possible. Make sure your madeleine moulds are well buttered - use soft butter and a pastry brush to be certain you've reached every crevice - and only fill the moulds to about two-thirds full. Tap the tray firmly on the bench to expel air bubbles and into the oven they go. In the time it takes to boil the kettle and make a pot of tea, your kitchen will be filled with the buttery, lemony scent of madeleines.
As soon as the madeleines are risen and golden it's time to turn them swiftly out of their moulds. Use the tip of a small knife to extract any stubborn specimens and either dust them in icing sugar, as is traditional, or toss them in lemon-scented sugar, as we've done here, and eat them warm. It would be only fitting to read the much-quoted passage from Proust's Remembrance of Things Past while you enjoy the moment. Or not.