We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.
Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.
One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
Salty crackling, succulent meat, zippy herb stuffing: what's not to love about Italian-style roast pork?
Lemons grow pretty much everywhere in Australia. Our main varieties are the Lisbon, the eureka and the Meyer, which tastes quite different because it is a hybrid of an orange and a lemon. Lemons need a lot of sun and very little care; they make the perfect backyard tree (even if you don’t cook with them, you’ll have a year’s supply for gin and tonics). The fruit can be picked when they’re almost full-sized and still green, but are most flavourful when picked bright yellow and fully ripe. They can keep for up to several weeks if stored in the fridge.
I couldn’t do without lemons in my cooking. They invigorate food, add colour and make the most beautiful desserts such as lemon soufflé, lemon posset, or lemon and sugar crêpes. Combined with butter, eggs and cream, they make a wonderful lemon curd to plop in tarts or spread on toast.
Although lemons are available year-round, I appreciate their uplifting effect more during the colder months. A squeeze over roast lamb, a dab of preserved lemon in chicken stuffing or a saucy lemon pudding are the ideal antidotes to a rainy Sunday afternoon. Now is a good time to preserve lemons in salt so they’ll be ready when winter sets in; they’ll sit on your kitchen shelf like little jars of sunshine. I like to flavour my preserved lemons with fresh bay leaves and cinnamon quills.
This is an understated vegetable but can be beautifully presented if cooked with a little imagination and a delicate hand. I have fond memories of warm cauliflower cheese served with lamb, and my mother’s salad of cauliflower, dressed with olive oil, vinegar, parsley and caraway seeds. I have seen some lovely baby cauliflowers in the markets now and also a green variety – the broccoflower – which tastes just like an ordinary cauliflower yet keeps its unusual colouring.
It’s pretty easy to choose a good cauliflower. Look for a tight white head with no blemishes and avoid cauliflowers with creamy or browned edges or ones that have a strong smell or a loose, floppy head. This usually indicates that they are not fresh enough or are too mature to be nice to eat. I prefer to break my cauliflower into large florets before cooking them in salted water – I find they cook more evenly that way. I think the key to cooking cauliflower well is not to overcook it, especially since the longer you do, the more it smells like boiled cabbage and takes on an unsavoury flavour.
Cauliflower makes a fine gratin, broken into florets and just cooked, then laid in a pan with a thin layer of béchamel sauce, flavoured with bay and nutmeg, a sprinkle of Gruyère and some dobs of butter; it’s a wonderful accompaniment to steak or roast chook.
Alternatively, top the gratin with garlicky parsley crumbs, lemon zest and pine nuts. I love to sauté cauliflower in butter with shallots, perhaps with potato, before blending it with a splash of cream into a soft, delicious purée. I have even thrown large florets of cauliflower, dressed with salt and olive oil, in with my roast chicken. They come up wonderfully crisp and golden.
I love to see a pile of quince sitting on the dining room table. They look so elegant and their old-world scent perfumes the room. Quince originated in the Mediterranean and the Middle East but they’re also successfully grown in cooler climes such as England. There are many different varieties grown in Australia, but they don’t seem to be marketed by their variety.
When buying quince, choose ones that are golden, scented and unblemished. Keep in mind that although they are a hard fruit, they still bruise surprisingly easily. I love cooking quince and watching them turn a deep, ruby shade of red. Quince are delicious in puddings and tarts or simply served with a homemade custard or with bircher muesli for breakfast. They make a divine conserve to have on toast, or a paste to enjoy with ch
Apples, bananas, cumquats, custard apples, grapes, kiwifruit, limes, mandarins, melons, nashi, pears, persimmons, rhubarb.
Asian greens, avocados, beetroot, broccoli, Brussels sprouts, cabbages, carrots, celery, daikon, eggplants, fennel, garlic, ginger, horseradish, leeks, lettuce, mushrooms, okra, olives, onions, parsnips, peas, potatoes, pumpkins, shallots, silverbeet, spinach, squash, swedes, sweet potatoes, tomatoes, turnips, witlof, zucchini.
King George whiting, sand whiting, sea mullet, southern garfish, yellowfin bream.
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