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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.
Null Stern Hotel in Switzerland is breaking all the rules.
Looking to pair your gin with more than just tonic? These gin cocktails work wonders with your favourite botanical-based spirit.
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.
Sticky sweet maple syrup is well-known for being poured down towers of pancakes and waffles, but it's also the perfect sweetener for a variety of other recipes.
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.
As the nights get longer and darker, so do the leafy greens. From a hearty wild rabbit teamed with cavolo nero and olives, to a warming broccoli soup with creme fraiche and hazelnuts, here are our favourite ways to work your winter greens this season.
From Adam and Eve to Snow White, the apple’s place in popular lore is testament to its long history of cultivation and consumption the world over.
The age-old snack has worked its way into our language, too; from the lovestruck ‘apple of my eye’ to the jingoistic ‘as American as apple pie’.
A hardy fruit with a long shelf life, the apple can be harvested in summer and kept in cold storage during the winter months. Not surprising, then, that as well as being one of the world’s oldest domesticated fruits, the apple is one of its most cultivated: in 2002, 45 million tonnes were produced around the world, mostly in China as well as Argentina and the United States.
Apples form the basis of some of the world’s best-loved desserts, from the English apple Charlotte, the American brown Betty and the German Apfelstrudel to the very French tarte aux pommes.
It’s also a classic match for pork – its acid works to counteract the meat’s richness; likewise with bitey cheeses such as cheddar or Derby as part of a ploughman’s lunch.
In Australia, most varieties are available from March-April until December. Royal gala and the smaller Jonathan are the first to appear in February, followed by the jonagold, a hybrid of the Jonathan and golden delicious, which can be eaten raw or cooked. The golden delicious is perfect caramelised in a tarte Tatin, while the sweet, aromatic red delicious is best eaten raw or in salads. The readily available Granny Smith takes its name from New South Welshman Maria Ann Smith who, in the 1860s, chanced upon a new cultivar. The ‘Granny’ is ideal for cooking as it disintegrates into a purée easily. Fuji, with its pretty blush, holds its texture when baked, while Braeburn has a sweet to tart flavour. The pink lady and sundowner are hybrids of the golden delicious and Lady William and are quite large varieties with firm, red to yellow skin. Lady William is a beautiful eating apple.
How to buy, store…
This year, expect to see smaller, blemished fruit after a growing season marked by drought, hail and frost. The upside, however, is that flavours will be more intense. Store apples in the refrigerator for up to one week to maintain their freshness and bring to room temperature before eating. Picked apples will continue to ripen if left at room temperature.
Apples can be eaten raw, grated, sliced or chopped and added to salads or juiced. They can be roasted, poached and stewed or baked into puddings, pies, tarts, crumbles and cakes. Stewed and puréed, they can be used in sweet and savoury sauces. Once cut, an apple’s flesh will oxidise quickly. To prevent this, drizzle the flesh with lemon juice or place slices in acidulated water (water with vinegar, lemon or lime juice added) until you need to use them. Being a natural storehouse of pectin, apples are perfect in preserves, either singly or with other fruits. Their juice is often used as a setting agent in jam.
*For pickled apple and cabbage, coarsely grate 1 apple, shred 1 cup of red cabbage and thinly slice 1 baby fennel. Heat olive oil in a saucepan, add vegetables and cook for 5 minutes or until tender. Add ¼ cup cider vinegar and season to taste with ground clove, sea salt and freshly ground black pepper. Cover and simmer for 10 minutes or until liquid is almost evaporated. Serve with pork and fennel sausages and mashed potato.
*For Bircher muesli, combine grated apple, oats, oatbran and apple juice in a bowl, cover and refrigerate overnight. Stir through yoghurt, sliced grapes, toasted slivered almonds and honey to taste.
*For a tarte fine, preheat oven to 180C. Cut ready-made puff pastry into a rectangle and place on a greased oven tray. Prick pastry with a flat fork, leaving a 1cm border. Arrange apple slices within the border, then brush apple and pastry with melted butter. Combine caster sugar and cinnamon an
Fruit and nuts
Avocados, cumquats, custard apples, feijoas, grapes, kiwifruit, lemons, limes, mandarins, melons, nuts (chestnuts, hazelnuts, walnuts), pears, persimmons, quinces, rhubarb.
Asian greens, beans, beetroot, broccoli, Brussels sprouts, cabbages, capsicums, cauliflowers, chillies, cucumbers, daikon, eggplant, fennel, garlic, ginger, leeks, lettuces, mushrooms (wild, field, pine, slippery jacks), okra, olives, parsnips, potatoes, pumpkins, shallots, silverbeet, spinach, swedes, tomatoes, turnips.
Bream, garfish, banded morwong, sea mullet, smooth oreo, King George whiting, prawns (king, tiger), western rock lobster, arrow squid.