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Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
Here’s what to expect when the international event arrives next April.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
The Potts Point brasserie was here for a good time rather than a long time.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
Stack them up and gobble them down. These fluffy little numbers are just too flippin' good to resist.
Pancake Day - also known as Shrove Tuesday - is thought to have
come about as a way to use up rich ingredients such as eggs, butter
and sugar before the fasting days of Lent began. Religious reasons
aside, now seems a good time to start feasting and it's the perfect
time of year for a heartwarming breakfast or brunch. And there are
few better breakfasts than a pile of warm, fluffy pancakes. No
Pancake recipes abound and seem to be split into two categories - those that are aerated by beaten eggwhite and those that aren't. If you like your pancakes on the thinner side of the spectrum, go for a recipe that doesn't call for beaten eggwhite. If you like a thicker, pillowy pancake - all the better to soak up the requisite lashings of maple syrup - the recipe we are working to here is the method for you. And although it involves an extra step in the preparation process, it's possible to make the base batter, cover it and refrigerate it overnight. You benefit doubly by doing it this way - not only are you prepared well in advance, the batter also has ample resting time, ensuring delicate pancakes. Resting the batter lets the gluten in the flour relax, which results in a more tender crumb. If you don't rest the batter, the pancakes will be tough and rubbery. Once this is done, whisk the eggwhites and fold them through the batter just before cooking and you're good to go.
The key to successful pancakes is a heavy-based frying pan, preferably cast iron. Anything too flimsy and you'll find the outside of your pancakes will cook but you'll have a semi-raw interior. A heavy base also helps prevent the butter burning. Make sure you wipe out your pan with absorbent paper between batches for the best results.
Perhaps the most frustrating thing about making pancakes is that you can only cook two or three at a time. But don't be tempted to rush things by overcrowding the pan - you need to give the pancake batter room to spread a little. Equally, a higher cooking temperature won't make the process faster - again, you'll end up with a raw interior. Slow and steady wins this particular race. Pancakes are for leisurely breakfasts, after all. Have your oven on low heat to keep pancakes warm while you wait for their companions to cook and then serve without delay.
Pancakes are the perfect vehicle for all manner of accompaniments. It could be as simple as a drizzle of honey and some sliced banana, or a dollop of yoghurt, a handful of berries and a glug of maple syrup - the real deal please, this is no time for substitutes. Or you could use the maple syrup as a poaching medium for wedges of perfectly firm, ripe pear (click here for the recipe). As the pears cook, they become fragrantly, lusciously glazed. You can do the pears ahead of time if you like and gently warm them in a pan just before serving. A simple spiced ricotta offsets the sticky sweetness.
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