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A slew of new projects takes shape in the Greek capital, which is slowly shrugging off a seven year recession.
We learn the secrets to a smooth flight from five regular Business Class travellers.
Pasta master Orazio D'Elia brings his experience to our Gourmet Institute series for 2016.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
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.
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