Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.
Subscribe to Australian Gourmet Traveller before August 1, 2016 and you’ll go into the draw to win your choice of adventure!
Subscribe to Gourmet Traveller for your iPad.
If you were a fan of her pandan lamington, you’re going to love what Sydney pastry chef Yu-ching Lee has planned for her next residency at Boon Cafe.
Shaun Quade is collaborating with a fragrance specialist for what is sure to be an unusual dinner.
Where to eat, drink, stay and what to do during Rio de Janeiro's biggest fiesta yet.
What do I do with the cuts of beef labelled “asado” I see at my local butchery?
We conduct a blind tasting with some of Sydney’s leading coffee experts to find out.
Owner Victor Liong cites problems with the space at the root of the problem.
An update of the classic Old Fashioned with a bit of island flair.
They’re calling it Africola Rock’n Rola. And it’s going to be rollicking.
Welcome to the countdown to this year's Gourmet Traveller Restaurant Awards, our salute to the talent delivering the finest eating and drinking in the country. Here are the finalists.
Null Stern Hotel in Switzerland is breaking all the rules.
Looking to pair your gin with more than just tonic? These gin cocktails work wonders with your favourite botanical-based spirit.
Flans of all kinds are served all across Latin America. This version is something of a cross between a creme caramel and a cheesecake, dense with cream cheese and rich with amber caramel. It can be made a day or two ahead, although the temptation to sneak a spoonful will be almost overwhelming.
Sticky sweet maple syrup is well-known for being poured down towers of pancakes and waffles, but it's also the perfect sweetener for a variety of other recipes.
If winter is starting to feel a tad bleak, turn to these sparkling wine recipes to liven things up. In terms of alcohol, you needn't be too strict; Champagne, prosecco or a sparkling moscato will do. Sante.
As the nights get longer and darker, so do the leafy greens. From a hearty wild rabbit teamed with cavolo nero and olives, to a warming broccoli soup with creme fraiche and hazelnuts, here are our favourite ways to work your winter greens this season.
Soft yet substantial, this magical combination of hot sugar syrup and eggwhites can be used for dessert bases as well as frostings, writes Lisa Featherby.
Note This recipe makes about 4 cups.
I've just got to say it, I'm a little over foam.
I'm a little over soil. And dust too for that matter. But one foam I don't think I'll ever get over is meringue. It's more than a foam really… it's foam with substance, and not just hot air with the vague taste of something that - poof - magically isn't there.
At its most basic, meringue is eggwhite and sugar whisked together. French meringue is baked from a raw form; Swiss meringue is a mixture of beaten eggwhite and caster sugar cooked over a bain-marie of simmering water; and the most stable, Italian meringue, is hardly ever used for baking as it's already cooked completely by the addition of very hot sugar syrup.
Italian meringue is the business. Its glossy, soft peaks make it perfect for frostings - bombe Alaska and lemon meringue pie are two desserts that spring to mind. The soft but pliable consistency can be piped through a star nozzle to create a swirly effect or it can be spooned over and peaked loosely with a spoon. After that, leave it silky snow white or toast it with a blowtorch for a baked look that highlights its textured surface.
Not only suited to frosting, Italian meringue has a versatility that allows it to be used as the base for fillings and frozen desserts, the most common being cassata gelato, where a mixture of Italian meringue and cream is used as a substitute for the ricotta filling in the legendary Sicilian cake. Or it's bound with extra cream and fruit purée to make a semifreddo sweet' like the nougat glacé we've done here.
There's a few key tips to making Italian meringue. First of all, you really need an electric mixer on hand. Although it's possible for one person to pour the boiling syrup and another to whisk by hand, the likelihood of getting a good result (and without a burn) is little to none, unless you've got arms like Popeye and the stamina of the Duracell bunny.
Also, use a grease-free bowl for whisking. Eggwhite and fat don't mix, and that includes all traces of fatty egg yolk. Use eggwhites that are a day or two old as these whisk more readily, more air can be incorporated and there's less chance of the foam collapsing after being whisked. A pinch of cream of tartar helps, too. It acts as a stabiliser and prevents the meringue from collapsing and becoming overcoagulated. Humidity will also affect the end product, but is less of a concern with Italian meringue, meaning you can make it all-year round. Yippee.
As for the sugar syrup, always make sure your sugar and saucepan are clean, then it's a game of timing. Cook the syrup to 115C, then start whisking the eggwhites to a soft peak about eight times the original volume in air (keep your syrup cooking in the meantime). This is the stage where a peak will hold the shape of a bird's beak. Don't overbeat the eggwhites. By this stage, the syrup should have reached 121C - also known as the hard ball stage. Carefully pour the syrup into the meringue and, while still whisking, watch as the foam erupts and transforms itself into something shiny, soil-free and magical. Poof!