Our 2017 Australian Restaurant Guide is out now, celebrating the best eats in Australia. Find it in all good newsagents nationwide.
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The annual food writers’ festival is back with a strong line-up that includes Long Chim’s David Thompson and GT columnist Paulette Whitney.
After launching its first Food and Wine Event in May, Lizard Island resort on the Great Barrier Reef is back with another three days of luxury: A Spice Journey with Shane Delia.
Not all is as it seems at Nora as it shifts from cafe to restaurant, but thanks to joyful sleight of hand and the fun factor it works.
With Sicily's capital slowly being transformed into a vibrant, youthful city, built on a strong Italian culture, we take you through the best places to stay, eat and shop in Palermo.
Spike your next cocktail or sauce with Australian-grown yuzu.
Andrew McConnell transforms Moon Under Water into a Chinese restaurant.
Join us to mark a new era of air travel with Etihad Airways at Shannon Bennett’s celebrated Vue de Monde, at the high end of Melbourne fine dining.
Is this Australia's answer to poutine?
Rice pudding is one of our favourite winter sweets. Try it out all kinds of ways.
A complete overhaul of the Port Douglas resort is unveiled this month.
It's official, winter means lentils, curry and soup.
Sleep tight in a vintage Airstream high above Flinders Lane at Melbourne’s new (novel) hotel.
The classic pork roll is the very definition of an Asian sandwich for most Australians. Resist the urge to use sourdough or other fancy bread in place of Vietnamese bakery rolls; that flaky crunchiness contrasting the lush filling is what it's all about. Leftover pork or chicken from a roast works nicely here, too, as do duck and rare beef.
We’ve made our list, we’ve checked it twice. Here’s how it happened.
A new take on cauliflower cheese, souped up with bacon and turned into tasty fritters. They’re a great way to kick off a dinner party or drinks.
Raise a glass to the winners of this year's annual Restaurant Guide Awards.
If you love Christmas baking, take the best-quality butter, eggs and fruit and introduce this sweet, fragrant Italian bread to your festive tradition.
Dried and glacé fruit are a common theme when it comes to Christmas sweets and treats from European countries. Think of the dense, booze-soaked fruit cakes, puddings and tarts of English origin, which have been so widely adopted here in Australia, despite our seasonal differences. Or perhaps German stollen, a sweet Christmas bread studded with glacé cherries and dried fruit, sometimes with a luscious marzipan centre but always finished with a generous dusting of icing sugar. The Italians have their own version of a festive bread - panettone, a buttery, lightly sweetened, egg-enriched dough with a distinctive cupola-shaped top, traditionally studded with raisins and candied citron. Visit just about any Italian delicatessen or greengrocer at Christmas time and you'll find a wide selection of panettone including more modern versions that have been stuffed with chocolate chips or limoncello.
There are almost as many legends attached to the history of panettone as there are versions of the bread. But a common thread is its place and time of origin - Milan, dating back, in one form or another, to the Roman Empire, when ancient Romans sweetened leavened bread with honey. Even the origins of panettone's name are somewhat mysterious. Some historians claim it derives from the Italian "panetto", meaning small bread loaf. Conversely, panettone literally means large bread. Or it may have come about at the time of its first recorded association with Christmas, which occurred in the writings of an 18th-century illuminist who referred to it as pane di tono, meaning luxury bread. But it wasn't until the early 20th century that panettone became widely adopted by Italians as their Christmas bread. This was due to large-scale production by two rival bakers, Angelo Motta and Gioacchino Alemagna. The two family companies were bought out by Nestlé in the late 1990s, and they have since been taken over by the Italian bakery company Bauli.
So, if there's so much commercially produced panettone out there, why make your own? It's a labour-intensive and time-consuming process (multiple proving is necessary to ensure a light and airy result)and may not yield a perfect-looking panettone (although this will improve each time you attempt the recipe). But the pay-off is a delicate, preservative-free, top-quality panettone that hasn't travelled great distances to get to your kitchen table (so no air miles to feel guilty about) and is far fresher than any shop-bought product could ever be.
As always, using the best available produce will ensure the best possible results. Free-range or organic eggs, great-quality butter and premium dried and glacé fruit are essential. Seek out a deep-sided cake tin to achieve the traditional domed shape. These tins are available from specialist cookware stores. Standard round cake tins are about 6cm deep, whereas the tin we've used is 10cm deep. If you can't find such a tin, you can bake the panettone in a larger diameter shallow cake tin. Although it won't have the same proportions, your panettone will have the same taste and texture.
Enjoy your home-baked panettone warm or at room temperature, with an espresso - or, in true festive spirit, with a glass or two of Moscato d'Asti and topped with honeycream and berries, as we've done here. Salute e buon Natale.
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