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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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.
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.
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.
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.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
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.
Discussing the real issues faced by chefs and producers.
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.
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