Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Before you start marinating your lamb chops in lemon rind, Greek oregano and garlic to hit the barbecue this summer, consider hosting a Barbecure instead in aid of Cure Cancer Australia’s new fundraising initiative.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
All-day dining in a completely refurbished location is the new name of the game for Melbourne’s Pure South.
Mike McEnearney reopens his canteen – and reboots the idea of what an airport restaurant can be along the way, wood-fired oven and all.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor
Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."
Nothing says Greek food like seafood, and nothing epitomises Greek seafood like octopus. Dive in and you'll be rewarded with memorable mezedes.
Images of clotheslines hung with octopus drying in the sun are
synonymous with the Greek islands. Fishermen prepare octopus fresh
from the sea by rubbing them against the rocks in a circular motion
to remove some of the skin and slime, and beating them repeatedly
to tenderise them before hanging them out to dry. After a day or so
of drying, the octopus is ready for the char-grill. There's no
better way to enjoy char-grilled octopus than outside a Greek
island taverna on a sunny day, overlooking the Aegean Sea. There's
still plenty of satisfaction, though, to be gained from preparing
this underrated cephalopod at home, and the method we've given here
makes the octopus very versatile, ready to be barbecued, pickled,
or used in a salad.
Octopus is usually sold whole, but cleaning it and breaking it down is not as daunting as you might think. Your octopus is likely to have come to you via a fishmonger, and you probably don't have any large rocks to hand, so use a meat mallet to tenderise the flesh. There's a fine line between tenderising the octopus and beating it to a pulp, so hit it a few times, then check to see whether the tentacles feel as though they've lost some of their tension. If you've broken up the fibres too much, you'll be able to feel it. You're aiming for tender yet intact tentacles. (If you're preparing octopus for a big crowd, you could follow a more contemporary Greek practice and tenderise it in a concrete mixer, but that's another story.)
We recommend removing as much of the skin as possible before cooking the octopus by pulling it away with your fingers. This helps reduce the strong smell associated with cooking octopus (although some odour is unavoidable). In our testing, we also found that it helps prevent discolouration. Removing the skin after cooking, however, is easier - simply run a tea towel down the tentacles and the skin comes off. The choice is yours.
Next, cut off the head just below the eyes. (They're at the bottom of the head.) We prefer to discard the head at this point, because cleaning it is a messy job, and it doesn't yield much edible flesh relative to its large size. The beak of the octopus is at the top of the large body piece that includes the tentacles. Lift the tentacles, turn them upside down, and press inwards from the outside. The beak should pop out quite easily. Cut it out and discard it.
Cooking the octopus very slowly in simmering water is the key to keeping it tender and getting it ready for the next step. Salt the water heavily to enhance the flavour of the sea, then briefly dunk the octopus three times in the simmering water. This helps stop the tentacles from seizing up and toughening during the cooking to follow - the last thing you want is chewy tentacles. After the third dunking, add a splash of vinegar to the water. This helps to further tenderise the octopus. Simmer the octopus over low heat until it's tender (about an hour), then drain it well. At this point it's ready to be cut into pieces and then grilled on the barbecue, tossed through a Greek salad, or immersed in a pickling solution (see our pickled octopus recipe) to have on hand for a mezze on a lazy sunny afternoon.
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