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The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Maurice Terzini’s reboot of the Dolphin Hotel is bold and playful, with fiendish attention to detail. Meet the new pub circa 2016.
Objets d’art on their own, these bijou vases bring the floral touch to an elegant table setting.
Mental Notes #2 is a party where some of Australia’s best independent winemakers and importers pour their wines under the one roof.
Pat Nourse pulls up a chair in one of the great eating cities of the world.
Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.
Waterside at Barangaroo, Cirrus is the Bentley crew’s latest venture. Be among the first to savour a new direction in seafood.
These are the drops we've been drinking this month, from a Victorian shiraz to an apple brandy imported from Normandy.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.
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.
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