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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.
This is the time of year for vegetables that like it hot and when it comes to heat, chillies love to both give and take.
Billy Kwong has reopened in new Potts Point digs and you can join us to celebrate Chinese New Year.
Join us for a very special reader dinner with The River Cafe’s co-founder Ruth Rogers who’s headlining the Melbourne Food & Wine Festival – it’s the hottest ticket in town.
With Bangkok’s newest speakeasy it’s a matter of who you know.
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...
As we celebrate Australia Day, we ask leading expats about their most-missed hometown flavours and haunts.
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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.
"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 Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
"I'm a longtime GT subscriber and fan. My fiance is obsessed with the Kung Pao chicken from Mr Wong in Sydney. He keeps trying to replicate it every time he goes near the kitchen. The results haven't been too bad, but he isn't happy with them, which means further experimentation. Would you please ask for the recipe so we can move on to something else?" Jules Clancy, Cooma, NSW REQUEST A RECIPE To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email firstname.lastname@example.org. Please include the restaurant's name and address or business card, as well as your name and address.
Go beyond the usual big green salad with our collection of summer sides including a minty potato and pea salad, barbecued corn with chipotle salt and sour cream, coleslaw with buttermilk, lemon mayonnaise and smoked almonds, and many more options for summer entertaining.
Chocolate that hasn't been tempered can develop a mottled look on its surface, known as fat bloom. This is caused by crystals of cocoa butter rising to the surface of the melted chocolate and setting as a film. It doesn't affect the chocolate's taste, but it looks ugly and melts quickly, making it a messy eating experience.
To temper chocolate, you heat it and cool it, changing its structure. When chocolate is melted beyond 36C - even if it was an already-tempered block to begin with - the cocoa butter can form into six types of crystals. All these crystals have different melting points and variable hardness, and only one boasts all the attributes for tempering. You temper chocolate to achieve a result where only the desirable crystals form, giving you a luscious finished product. While the physics of tempering is complex, the process is quite simple. There are three basic stages: heating, cooling and crystallising, and reheating.
The first stage is to gently melt the chocolate until all cocoa butter crystals are completely melted; this happens at 48C. You can melt chocolate using a water bath or bain-marie, but you must be vigilant in ensuring absolutely no moisture gets in the bowl. The best method is to bring three centimetres of water to a gentle simmer in a medium saucepan. Place the chocolate in a heatproof bowl that fits snugly onto the saucepan but ensure the bowl doesn't touch the surface of the water. Direct contact is too hot for the chocolate. Now stir the chocolate frequently until it melts and monitor the temperature with a thermometer. You want to warm it only until it just reaches 48C, then remove the bowl from the saucepan. You can also use a microwave to melt smaller amounts of chocolate in 10- to 15-second increments, stirring well after each burst of heat. Either way, be careful not to overheat the chocolate because once it's heated over 60C it's ruined.
The next step is to cool and crystallise the chocolate. Tabling is the traditional method and a good way to temper large quantities of chocolate. It involves cooling and agitating some of the melted chocolate on a cool surface (like marble) until the desired crystals form, then introducing it back into the remaining chocolate.
An easier way to cool and crystallise chocolate is a process called seeding. You add some perfectly tempered chocolate into your melted chocolate - a quarter of the total chocolate is needed, either finely chopped or grated first. All Lindt chocolate, for instance, is tempered, so you can grate it straight from the block or you can keep some of your own already tempered chocolate on hand for the next time you temper.
After cooling and crystallising, you need to carefully reheat the chocolate to bring it to working temperature. This will melt away some of the unstable cocoa butter crystals that make chocolate set without a gloss. To reheat the chocolate, you have to be exact with the temperature. A hot-air gun - available from hardware stores - is a good way to reheat chocolate, but believe it or not, a hair dryer does the trick just as well.
Warm the chocolate with your hot-air gun or hair dryer, stirring continuously, monitoring with a digital thermometer until it reaches the desired temperature. For dark chocolate, the perfect working temperature is 32C, for milk chocolate it's 30C, and for white it's 29C.
It's a good idea to check a small sample to see if the chocolate is tempered correctly as you go. The easiest way to do this is to dip a small piece of baking paper into the chocolate. If it sets quickly and without streaks, you have perfectly tempered chocolate.