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When Christmas is the big-deal meal of the year and the turkey and ham are the table’s crowning glory, tools of a higher order are called for. Make carving a joy with these fine weapons of mass digestion.
In October this year, A Vision for Wine by Dr David Dunstan was released to considerable excitement among the Australian wine community.
It is hard to argue with the suggestion that Orange has developed an enviable reputation as a food and wine mecca...
The concept of Cantina Sociale is an ever-evolving landscape of South Australian food and wine set in a sparsely decorated space in Adelaide’s inner city.
Boisterous flavours and an uninhibited menu underpinned by an easy charm lend virtue to Melbourne’s refashioned Pope Joan, writes Michael Harden.
The freewheeling character of Canada’s largest city is expressed in its home-grown design, bespoke bars and inner-city villages, as Kendall Hill discovers.
Our panel – Max Allen, Peter Bourne, Bob Campbell MW, Peter Forrestal, Huon Hooke and Jeremy Oliver – recommends great-value wines from home and further afield.
Our restaurant critics' picks of the latest and best eats around the country this week.
Whether you like your steaks of the lamb, pork or beef persuasion, we've got you covered with our grill hot slideshow of steak recipes.
It's the holiday season, and what kind of holidays would they be without the cakes, puddings, sweets...If you're looking for Christmas mains, sides and drinks, you can't go wrong with our Christmas essentials slideshow.
All you need to celebrate Christmas with all the trimmings. Take a sneak peek at the recipes from our latest issue.
Want to know where to find Melbourne's best pizza? Read on...
Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
Gourmet Traveller hits the road this month...
Whether you like them barbecued, pan-fried or tossed through a salad, nothing says Australian summer like prawns. Here are some of our all-time favourite recipes.
For good old-fashioned satisfaction, is there anything better than a sponge cake? It demonstrates the almost alchemical nature of baking, transforming the simplest of ingredients - eggs, sugar, butter and flour - into virtual gold, and filling the house with a mouth-watering smell at the same time. When a sponge turns out just the way it should - golden, delicate and feather-light - it brings with it a great sense of satisfaction. In fact, the ability to whip up the perfect sponge cake was once considered essential in a potential bride and the inability to do so spelled social disaster.
The boy scout motto, "Be prepared", could well apply to making sponge cakes. Brush your cake tins with melted butter, line their bases with baking paper and flour them before you start. Be sure to have your eggs - free range or organic are best - at room temperature, and your butter melted and cooled (if it's still hot when you add it, your cake will be less sponge and more pancake).
Note the absence of any raising agent, such as baking powder, in the ingredients list. This is no mistake. Instead there's one invisible ingredient absolutely essential to a sponge, and that's air. Lengthy whisking of the eggs and sugar will incorporate masses of air bubbles. We highly recommend an electric mixer with a whisk attachment. In days of yore, there wasn't the luxury of such a thing (those housewives must have had impressive biceps), but given that even with an electric mixer you're looking at close to 10 minutes of whisking, this isn't something to be attempted manually. Whisk until the mixture triples in volume and is thick enough to hold a trail.
Additional aeration is achieved by triple-sifting the flour and then by taking a very light-handed approach when folding it in. It's best sifted over in several batches, folding in with a large, long-handled metal spoon between additions. Use an up-and-over motion to make sure no flour settles at the bottom of the bowl, and turn the bowl a quarter-turn clockwise each time you fold, to ensure even distribution.
Next is the incorporation of the butter - melted, but absolutely never hot. To prevent the butter from dropping quickly to the bottom of the bowl, you can fold a little of the cake mixture into it first.
Rather than mangling the delicate cake with a skewer to test for doneness, press it gently in the centre with your fingertip. When it's cooked, it will spring back. The cake will also shrink from the sides of the pan when it's done. Turn it onto a wire rack swiftly, then turn it back over so it's not scored with the criss-cross of the rack.
Sandwiched with vanilla-scented cream and good-quality (preferably homemade) jam, it doesn't get much better. Or take a different tack as we have and make a hazelnut version. Sandwich with raspberry-spiked chocolate cream and it's heaven on a plate.