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From frying to finishing, olive oil has proved itself indispensable. In this drill-down guide, we reveal the trade tricks behind your pantry’s number one staple; liquid gold.
Heading on a cruise? Scrap the extra beauty baggage in favour of these multi-purpose essentials – just be sure to pack equal parts hydration, protection and fun.
The family and accidental restaurateurs behind MoVida, Lee Ho Fook and Pei Modern are reshaping Melbourne dining.
In a valley just outside Cape Town, Franschhoek continues the vinous tradition of its Huguenot settlers. Jennifer Byrne checks in to Grande Provence estate for a taste of South Africa’s capital of food and wine.
A new cookware store full of beautiful yet practical things for the home and kitchen opens in Collingwood.
A French bistro with a modern spin opens this week on Melbourne’s Collins Street.
These ceramic numbers take your baked dishes from oven to table in set-to-serve style.
Gourmet Traveller journeys by Abercrombie & Kent head to the culturally rich and diverse destinations of Sri Lanka and the mighty Mekong River next year.
These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.
If you need a little more convincing than usual to get out of bed when it's cold outside, try these warm, hearty breakfast ideas to get you going, from waffles to warm polenta and smoky beans with bacon.
From rib-sticking beef rendang to the perfect goat's cheese quiche, these are the recipes to tick off for winter (so far).
With a succulent flavour, bacon works as a garnish, side and main ingredient in these recipes for versatile meals, perfect for any time of day.
From tarte au citron to canard a l’orange, citrus flavours have long been friends of French cuisine. Pucker up for a taste of the sun-kissed Mediterranean and further afield with these recipes featuring oranges, lemons, grapefruit and mandarins.
There's no need to do the dishes with these one-pot wonders. From hearty stews to creamy risottos, these recipes are mess free and perfect for a winter's night.
This classic Aussie breakfast is hard to muck up, but a good one can be exceptional. Here are a few of our favourites.
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.
Fruit-laden British favourites such as Christmas pudding, Christmas cake and mince pies still sweeten our festive season, but these traditional favourites often share the table with Italian panettone, a classic pavlova, a pile of sweet mangoes and a bowl of juicy cherries.
house is one of our favourite festive foods, and while
it may seem incongruous, we say if ever there's a reason to abandon
logic and embrace whimsy and the child within, Christmas time is
The spiciness of gingerbread is very much a matter of taste - ours sits somewhere in between; adjust the spice levels to suit your palate. The gingerbread dough is simple and can be made up to a week in advance and refrigerated. Let it stand at room temperature to soften slightly before rolling it out on a lightly floured surface.
The easiest way to cut out the pieces of gingerbread is to make cardboard templates as a guide. We made three templates: the side walls measure 14cm high and 24cm long; the roof pieces are 10.5cm wide and 27cm long; and the end walls are 13cm wide and 14cm high, with a 6cm-high pitch for the roof. Cut out two of each piece from the dough (you may need to re-roll the scraps).
Once the gingerbread pieces are baked, cool them briefly on the oven trays, then cool them completely on wire racks, ensuring they're completely flat, and store them in airtight containers between layers of baking paper until required.
A couple of piping bags and cake decorating piping tubes are a worthy investment. Cake decorating piping tubes are smaller than pâtisserie piping tubes, are made of metal and come in all manner of shapes to produce different decorative finishes. We found the most versatile were a 2mm plain tube and a 4mm scalloped tube. You'll also need a board or flat platter to act as the foundations of your house.
The quantity of royal icing we've made may seem enormous, but how much you need will depend on the amount of decoration you have planned. You may find it easier to make it in two batches, and that way you can adjust the consistency according to how you intend to use the icing - a thicker consistency is better for bonding the structure together, while a slightly thinner version is more suited to decorative work. Adjust the icing with extra icing sugar or water as you go, and do a test run on a piece of baking paper before you start.
We found it easiest to do all the decorative piping on the gingerbread pieces before assembling them, but ensure the icing is completely dry before you begin construction. Decorate the pieces with whatever edible fripperies you like, pressing them into the icing while it's still wet. Don't get too carried away, though, or your house might collapse under their weight.
To keep the walls upright and perpendicular to the adjacent pieces during assembly, you'll need to use straight-sided glasses. Ensure the walls are steady, secure and thoroughly bonded before you affix the roof.
The finishing touch is to disguise the board, using fondant or more royal icing to cover it. And now your work is done - at this point your creation will last for about a week.