Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Note Gougères can be made a day ahead and stored in an airtight container. Reheat at 190C for 5 minutes before filling and serving.
A big plate of puffy gougères is a classic accompaniment to Champagne and sparkling wine. The deep savoury quality of the cheese in the pastry, enhanced by the baking, matches perfectly with the yeastiness of the fizz. It's all about umami, the fifth taste, most commonly associated with the back-palate satisfaction of soy sauce: both cheese and Champagne are rich in umami, so putting them together in your mouth is a double whammy of savoury satisfaction. In this recipe for gougères, the flavour and taste are boosted considerably by the addition of thyme, rich Gruyère and tangy goat's curd. A pretty, light and frothy bubbly - a blanc de blancs, say, or a young vintage Champagne - might not have enough weight to match the cheesy puffs, so I'd recommend a late-disgorged sparkling. As you know, Champagne and Champagne-style wines are bubbly thanks to a secondary fermentation in the bottle. After the yeast cells have done their job, they settle as lees or sediment inside the bottle, eventually breaking down and releasing yeasty aromas and umami-rich tastes into the wine. The longer the bottle sits in the cool of the cellar before it is disgorged (to separate the lees from the clear wine), the finer, deeper and more complex the flavour will be.
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