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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.
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.
"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 If available, use unbleached flour.
The golden rule for matching wine with desserts is that the wine needs to be sweeter than what's on the plate, or the higher sugar level of the food will drown out the sweetness in the drink and make it taste dry and watery. The beautiful thing about this tart is that the richness and sweetness of the caramelised fruit and sugary pastry is wonderfully offset by the creaminess and fluffy texture of the ricotta and the woody aromatic character of the spices, creating an overall impression of a not-too-sweet tart. As a result, you don't need to match it with too luscious a wine: a brachetto would be perfect. Brachetto is a little-known grape grown in Piedmont, north-west Italy, where it produces naturally low-alcohol, gently fizzy sweet wine with aromas of wild strawberry and herbs. In many ways, brachetto resembles pink moscato, but it has a bit more depth and vinosity than the other, much more well-known Piedmontese sweet sparkler.