After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
Kicking off in February 2018, six exclusive cruises will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
What's next for the unstoppable spirit?
Sarah Oakes, GT’s new editor, reflects on her first issue – July, out now – and returning to the simple comforts of home.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
One of Sydney’s hottest restaurants is about to branch out in Asia.
Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
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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