Get our Gourmet Fast app and you can download 140 recipes for your iPhone.
Subscribe this month and receive a copy of the Agrarian Kitchen cookbook by Rodney Dunn. Hurry, offer ends February 22.
Download the latest issue of Gourmet Traveller for your iPad.
Matt Bax gives us the inside scoop on his new Melbourne bar.
In Italy, a sagra is a local food festival. In Melbourne's Malvern, it's the name of an ambitious, four-level Italian...
Pope Joan's Matt Wilkinson is teaming up with wine importer Scott Wasley for a series of Andalusian sessions...
We explain what white soy sauce is and how you can use it.
Here's a few lunch deals from across the country that'll help soften the back-to-work blow.
Kappo introduces the traditional Japanese dining style of the same name and takes it to a whole new level, writes Michael Harden.
Dive into the bustling, exhilarating streets of Mumbai and hop from street vendors to canteens to cafes in search of exotic flavours as Christine Manfield reveals her all-time favourite hotspots.
A dollop of this staple adds a welcome bite to sharpen and season many a savoury dish.
Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...
You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.
Fast, fresh and fabulous – what’s not to like? Here's a preview of the recipes in our February 2015 issue.
"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
Everyone loves a pav. Here are some of our favourite recipes.
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
From barbecued prawns and party pies to lamingtons and Pavlova, these are ten Australian classics you can really sink your teeth into.
This recipe makes 1 litre of custard.
Variations on basic custard
For chocolate custard: leave out vanilla and add 200gm finely chopped dark chocolate to the mixture just before straining, mixing well to melt and combine.
For honey custard: substitute the sugar with 150gm honey.
For passionfruit custard: add 2/3 cup passionfruit pulp to cooled custard mixture.
For strawberry custard: add 2/3 cup strawberry purée and 1 tsp lemon juice to cooled custard mixture.
To make ice-cream: freeze the cooled custard mixture in an ice-cream maker according to manufacturer's instructions.
To make a lush trifle, coarsely crush some strawberries, a little sugar and a liqueur, such as Grand Marnier, together using a fork. Layer in a large bowl, top with some coarsely crumbled sponge cake (soaked in liqueur) and vanilla custard.
Custard. The very word conjures images of nursery-room comfort or of Oliver Twist-esque street urchins carolling the virtues of "cold jelly and custard". The generic term refers to a mixture of cream and eggs thickened by gentle heating, used in dishes ranging from flans, quiches and crème caramel to the Japanese savoury baked custard chawan mushi.
In this case, though, we're talking unctuous pouring custard, quintessentially English (although the French translation, crème Anglaise, sounds much prettier). It's favoured for serving warm alongside steamed puddings and cakes (think Christmas pud and brandy-laced custard) or chilled and layered with jelly, fruit and sponge cake in that other English dessert favourite, the trifle. Its versatility is further evident in its frozen incarnation; churn it using an ice-cream machine and you'll have an ice-cream unrivalled by any commercial preparation.
Flavouring options are virtually unlimited, whether infused with spices, scented with flower essences, spiked with booze, enriched with chocolate or lightened with fresh fruit purées.
There are several keys to a perfect custard which will then carry over to a perfect ice-cream, should you decide to take the extra step. Firstly, when whisking your eggs and sugar, be sure to whisk until very thick and pale. This ensures the sugar is well dissolved and aerates the mixture. Secondly, use a heavy-based saucepan when cooking the custard to reduce the possibility of catching or scorching. When cooking the custard, it's best to do so over a low-medium heat, stirring continuously so you don't end up with a scrambled mess. While stirring, you'll notice the bubbles on the surface of the mixture will disappear as the mixture thickens. This is a good visual clue warning you the mixture is almost ready. If you're planning to serve the custard warm, remove from the heat just bef-ore it reaches the desired consistency, as the residual heat will continue cooking the egg proteins. Strain into a wide jug and serve immediately. If you'd like to serve it cold, prepare a large bowl of ice (with some water added) and set a smaller bowl on top. Strain the mixture into the bowl using a fine strainer. Cover closely with plastic wrap and refrigerate to cool completely before churning for ice-cream.
Should you 'split' or slightly scramble the mixture, there may yet be some recourse. If the mixture is only slightly split, whisk it over ice to allow steam to escape, or cool completely and process in a food processor to try to bring the mixture together. Neither of these methods are guaranteed, but are worth the effort to save your bowl of creamy goodness.