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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More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.
Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
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.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
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.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
Cue the Champagne.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
All you need to clean squid is a sharp eye and an even sharper knife. And, of course, an apron.
It's a face only a mother could love. And, to the uninitiated, cleaning and prepping a whole squid for cooking can seem like a daunting (not to mention messy) task. But it's really not as hard as all that, and the end result is tender, juicy and moreish flesh for your chill-salt squid or salad - quite unlike the rubbery squid you buy pre-prepared or frozen. So let's get to it: put away your favourite white shirt, roll up your sleeves good and high, and jump in.
Calamari, the Italian term for squid, is used interchangeably with squid, but in Australia the term also sometimes refers to two of the four main species found around the country. The other two species are loligo and Gould's. The former, also sold as Hawkesbury squid, is a long, thin, winged squid with mottled pink-purple skin. It is found in NSW estuary waters. Gould's squid is also known as arrow, torpedo and seined squid and is light brown-pink in colour with a purple-blue stripe running down its length. It's a little longer than loligo squid but significantly heavier and makes its home along the southern coastline of the country, from Brisbane right through to Geraldton in Western Australia.
At the market, look for firm squid with bright eyes. They should have a certain slipperiness about them but shouldn't be slimy. Once cleaned, the hood can be sliced widthways into rings, lengthways into strips, or scored and cut into a crosshatch pattern, as we've done here, and the tentacles can also be used. Squid can be pan-fried, deep-fried or blanched in salted water. Braising it whole with red wine and peas works a treat, as does stuffing it and serving it on a bed of lentils. Similar to octopus, cook squid either quickly on high heat, or slow and low lest it become tough. Finely sliced, it can be served raw. Choose smaller squid for fast cooking and larger specimens for braising, as they can often be rather tough.
Octopus and cuttlefish, also members of the cephalopod family, can be prepared in much the same way as squid, although octopus needs to be blanched before you can remove the skin. Cuttlefish also have a larger, spongier backbone, which can be a little more difficult to remove compared to the quill of the squid.
The mouth of the squid is also referred to as the beak. It sits in the centre of the tentacles and must be removed before cooking. It simply pops out when pushed through from the other side. Some cooks discard the tentacles and wings of the squid, too, but their flavour matches the meat from the tube and, besides, they look great.
Cleaning squid, you'll come across the sac holding its ink, which can be used to colour pasta or risotto. It can burst easily, so remove it carefully and in one piece. Then you can throw it into the pot for cooking and enjoy the wonderful sight of black washing over the mix when it bursts.
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