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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.
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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.
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.
These traditional Good Friday treats are so good you’ll wish Easter was every day.
We’re warming up for autumn with ginger, brunch recipes, and sweet and savoury tarts.
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.
I love the anticipation of Christmas when the pace slows down and we settle into a simmering hot summer. For me, this is a time to recapture memories from my childhood: the sweet freedom of long summer holidays, my mother baking special cakes, German chocolate Advent calendars, candles being lit and decorations being put out. I long for the smells of December – clove and cinnamon, smoky incense and my mother’s Stollen. So I keep myself busy baking, entertaining and making pickles and jams. No wonder it’s such a hectic time of year!
What’s more luxurious than a great lobster served with egg-rich mayonnaise, sea salt and lemon, crusty buttered bread and a bottle of aged white Burgundy? This year, for our Christmas entrée I’ll be making freshly cooked lobster on a salad of cubed avocado with finely chopped green chilli, preserved lemon and coriander, dressed in extra-virgin olive oil and Champagne vinegar. And I’ll be serving it with watercress and a bottle of Spanish albariño.
Once known in the southern states as crayfish (it’s officially ‘rocklobster’ but, for our purposes, ‘lobster’ will do nicely), the season for lobster is in full swing by Christmas. There are four types available in Australia, all harvested live from their coastal seabeds. The most important thing to look for when buying is quality. Crustaceans deteriorate very quickly out of water. A fresh lobster should feel heavy for its size and be lively when picked up – the tail will flap aggressively and the front legs will lift up. Cooking a live lobster is not for the faint-hearted but is well worth the effort if it’s going to be your pièce de résistance. Kill them quickly and humanely because their meat toughens and the quality of their flavour suffers if they are stressed. Chill your lobster in a freezer for at least 30 minutes. With a heavy sharp knife, pierce right through the shell between the eyes and cut through the centreline of the head and thorax. Fill the biggest pot you have (at least 5 litres) three-quarters full with water, add plenty of salt so it tastes like sea water (about ½ cup to every 2½ litres), and bring to the boil. Cook for 20 minutes per kilo.
There are some excellent seafood suppliers who specialise in freshly cooked lobsters, such as Vasiliki in Melbourne’s St Kilda. It’s a good idea to buy one already cooked, considering the time and nerve required to do it at home, but buy from a reputable source and order well in advance. See recipe: lobster bisque.
At their best, they have a rosy blush, freckles and a lovely sweet scent. They make beautiful tarts – lightly glazed with melted butter and caster sugar on puff pastry; with a smear of custard on shortcrust; in old-fashioned crumbles; or simply cooked with a little sugar – and wonderful jam. Apricots, like all stonefruit, are most flavoursome when tree-ripened. I prefer to buy them from good local greengrocers and farmer’s markets because they would’ve been picked fresh and will most likely be organic. Ripe ones should feel soft, give slightly in the hand and have a delicate perfume. Don’t choose on colour alone as some varieties are still pale when fully ripe. When under-ripe, apricots taste tart and are completely underwhelming. They’ll ripen if left out and will keep in the fridge for a few days. Try poaching them in a light syrup with spices such as cardamom, cinnamon and vanilla and, when cool, add a little orange-blossom water. Great with muesli.
Delicate, sweet and vibrant red, these are at the height of their season from late December and throughout January. The queen of berries, they make any dessert special. Add them to a hazelnut and chocolate gâteau or a tart made with pâte sablé and crème pâtissière. Stir them through vanilla ice-cream or set them in jelly made from sparkling Italian moscato, layered with mascarpone cream
Bananas, blackcurrants, cherries, gooseberries, loganberries, lychees, mangoes, oranges, passionfruit, pineapples, rambutans, redcurrants, strawberries.
Asparagus, avocados, beans, capsicum, celery, chokos, cucumbers, lettuce, onions, peas, radish, squash, sweetcorn, tomatoes, zucchini, zucchini flowers.
Abalone, blue swimmer crab, flathead, flounder, kingfish, salmon, prawns, snapper, squid, Sydney rock oysters, tuna, whiting.