We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
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Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
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Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
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Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
Discussing the real issues faced by chefs and producers.
Be they ring-shaped and glazed, pillows filled with jam or
custard, or rustic fritters tossed in spiced sugar, at GT we have
something of a soft spot for doughnuts of all shapes, sizes and
cultures. There are several versions to be found in Italy. There
are the filled bomboloni most
associated with Tuscany, sfingi from Sicily, and our office
favourite, the zeppole di San Giuseppe which originated in
These nests of deep-fried choux pastry dusted with sugar were first made to celebrate the feast of Saint Joseph, which falls on 19 March. The day coincides with Father's Day in Italy, and just as the style of celebration varies from region to region, so too does the preparation of these mouth-watering beauties.
Some remain unfilled and are simply tossed in sugar or drizzled with honey, while others are filled with a ricotta mixture similar to what you'd find in cannoli. Others still are filled with crema pasticcera, and we've opted for a version of those here, in this case scented with vanilla bean and lemon rind.
The key to success with zeppole di San Giuseppe is to keep the cooking oil at the correct temperature; a thermometer will stand you in good stead. It's a bit of a Goldilocks situation: if the oil is too cool, the doughnuts will be insipid and soggy; too-hot oil will result in an overcooked exterior and a doughy interior; 180C is just right. And cook the doughnuts in small batches to help ensure the oil maintains a steady temperature.
Once they're cooked, drain the doughnuts well on absorbent paper, and cool them to room temperature before filling - otherwise you'll find the filling slipping and sliding all over the place. Be generous with the filling, too - it's all about getting a mouthful that has the right balance of creamy goodness and yielding fluffy pastry. Viva le zeppole.
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