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On the banks of the Hawkesbury, Cottage Point Inn’s menu nudges the boat out in a quintessentially Australian setting, writes Pat Nourse.
In a centuries-old rivalry, Copenhagen and Stockholm have been battling it out for the crown of Scandinavia’s coolest city. George Epaminondas umpires a match-point game.
Is there any truth to the saying: “the nearer the bone, the sweeter the meat?”
The inaugural Gourmet Traveller Hotel Guide showcases the premier places to stay around Australia.
A Hellenic twist on a hair-of-the-dog classic.
Today’s great culinary talents converged at the Melbourne Food & Wine Festival to explore the cuisine of tomorrow.
Chef Justin North returns to the kitchen, taking up a post at the refreshed Hotel Centennial in Sydney’s Woollahra, promising classic comfort food to warm both heart and belly.
Catching up with a Melbourne culinary champion.
Hot cross buns, chocolate eggs, torta pasqualina, babka, kulich… the list of our favourite Easter dishes goes on and on. Satisfy your Easter cravings with our Easter recipe slideshow.
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These traditional Good Friday treats are so good you’ll wish Easter was every day.
Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
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.
Put your greens front and centre this autumn with our collection of vegetarian recipes perfect for the cooler months.
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.