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If you were a fan of her pandan lamington, you’re going to love what Sydney pastry chef Yu-ching Lee has planned for her next residency at Boon Cafe.
Shaun Quade is collaborating with a fragrance specialist for what is sure to be an unusual dinner.
Where to eat, drink, stay and what to do during Rio de Janeiro's biggest fiesta yet.
What do I do with the cuts of beef labelled “asado” I see at my local butchery?
We conduct a blind tasting with some of Sydney’s leading coffee experts to find out.
Owner Victor Liong cites problems with the space at the root of the problem.
An update of the classic Old Fashioned with a bit of island flair.
They’re calling it Africola Rock’n Rola. And it’s going to be rollicking.
Welcome to the countdown to this year's Gourmet Traveller Restaurant Awards, our salute to the talent delivering the finest eating and drinking in the country. Here are the finalists.
Looking to pair your gin with more than just tonic? These gin cocktails work wonders with your favourite botanical-based spirit.
With a charcoal grill, fine local produce and takeaway oysters, this summer’s new hotspot is poised to open for service.
Null Stern Hotel in Switzerland is breaking all the rules.
If winter is starting to feel a tad bleak, turn to these sparkling wine recipes to liven things up. In terms of alcohol, you needn't be too strict; Champagne, prosecco or a sparkling moscato will do. Sante.
Our heart-warming ragu recipes range from a quick crowd-pleasing Bolognese to pigeon gnocchi and slow-cooked pull-apart lamb shoulder.
Flans of all kinds are served all across Latin America. This version is something of a cross between a creme caramel and a cheesecake, dense with cream cheese and rich with amber caramel. It can be made a day or two ahead, although the temptation to sneak a spoonful will be almost overwhelming.
When raspberries are in season, use fresh, but for the rest of the year frozen raspberries work just fine.
Tips for cupcakes
* Bring all ingredients to room temperature before you start for ease of incorporation. That goes for butter, eggs, milk and other wet ingredients.
* Prepare your moulds by lining with cupcake papers or buttering and flouring before you start.
* Make sure your butter is soft but not melting. Coarsely chop it while it's cold and place in mixing bowl minutes before you start.
* Scrape down sides of your mixing bowl regularly to prevent lumps in the batter.
* Add eggs one at a time and beat well after each addition. If the mixture shows signs of splitting (it'll look grainy), add a tablespoon or two of flour to the mixture and stir to combine before you go any further. A split mixture will result in tough cakes.
* Beat butter and sugar, and eggs, in an electric mixer, but stir in dry ingredients and milk by hand to avoid overworking the mixture.
* Fill moulds to 5mm below tops, unless otherwise specified.
* Bake cakes in centre of oven and turn halfway through cooking time to ensure even baking (except for sponge cakes, where an even oven temperature must be maintained).
* Remove cupcakes baked in paper cases from the moulds and place on a wire rack to cool, to avoid sweating.
* Be patient and let cakes cool before icing or filling.