Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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When it’s time to raise a toast, choose a glass that rises to the occasion.
Chef's around Australia are taking hams to the next level this Christmas.
Welcome to the largest private collection of Burgundy and Bordeaux in the southern hemisphere. You’re now allowed to step inside.
For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.
To mark our 50th anniversary, we collaborated with Patron Tequila and Neil Perry to create a Mexican-themed birthday feast.
The chairman and CEO of AccorHotels Asia Pacific, Michael Issenberg, tells us his travel habits - from his pre-flight to the best ways to pass the time in the sky.
At Momofuku Seiobo the food of Barbados has been given a new voice in the most articulate way, writes Pat Nourse, and it’s performing on song.
The Everleigh's Michael Mudrusan and Zara Young share their favourite cocktail for every summer occasion, from poolside afternoons to Christmas Day.
Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.
When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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.
Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.
"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
The unique cannolo, with its crisp shell and creamy filling, is arguably Sicily's greatest gift to pasticcerie.
Note Cedro is the glacé fruit of the citron tree. It's available from good delicatessens; if it's unavailable, substitute candied lemon peel.
Step into any pasticceria worth its salt - or should that be
sugar? - and pride of place is likely to be taken by a pile of
crisp-shelled cannoli bursting with a creamy ricotta filling and
snowy with a dusting of icing sugar. They're arguably Italy's most
recognised pastry, and once you bite into one, it's easy to
understand why: these Sicilian delicacies are difficult to
It's thought cannoli originated in western Sicily, around the Palermo region. The pastries were considered a springtime delicacy, as they were served as a treat during the Carnevale celebrations that took place before Lent. The original filling is believed to have been a combination of wine, rosewater and ricotta; traditionally it was made with sheep's milk ricotta, which, with Sicily's lush green spring pastures, was plentiful at that time of year.
Making your own cannoli may seem like a difficult task, but if you have a pasta machine and are willing to put in a little elbow grease, it's easier than you might think. And the dividend is well worth the effort: a freshly filled cannolo, with its shell still crisp, is a very different thing from most shop-bought versions, which often have been filled several hours earlier and are on the soft side as a result.
Cannoli dough is simple to make. Flour, sugar, eggs and butter are given a burst of flavour with the addition of vin santo and ground cinnamon, while the merest smidge of cocoa gives the finished cannoli a beautifully dusky tone. We found that kneading the dough by hand, rather than in a mixer, limited the risk of over-working the dough and gave the best result. As with any dough-making, resting time (for the dough, not the cook) is important, as it allows the strands of gluten in the dough to relax. Then it's just a case of rolling and folding, rolling and folding through your pasta machine until the dough is 2mm thick.
Cannolo - the singular form - is derived from the term canna, which means a cane-like reed such as sugar cane. In earlier centuries, this is what the cannoli pastry was moulded around. These days, cannoli can be moulded around purpose-made metal tubes, available from specialist kitchenware shops. Unless, however, you're a truly dedicated cannoli pasticciere, it's more practical to use dried cannelloni pasta tubes, as we have here. There are cannoli as thin as a cigarette (aptly called sigaretta) and as big as a fist, but we found the dried cannelloni produced an ideal size that are easy to handle and, more importantly, just the right size to warrant seconds. When wrapping and sealing the pastry around the cannelloni it's important to ensure no eggwhite gets onto the pasta tube; if it does, it makes it very difficult to remove the cannoli shell from the tube once it's cooked and ready for filling. You can re-use the cannelloni tubes if you like, cooking one batch and sliding the cannoli from the tubes before assembling more; just make sure you keep an eye on the cannoli as they cook, and be sure to turn them frequently so they cook evenly.
Although a crisp and crunchy shell is imperative for achieving a quality cannolo, the perfect filling is also crucial. Sheep's milk ricotta is traditional, but it's not readily available, and today in pasticcerie and Italian delicatessens you'll find many cannoli made with cow's milk ricotta. That said, using the best-quality ricotta you can find will significantly influence the result. Buy ultra-fresh firm ricotta from a delicatessen or a deli counter with a high turnover, and if it looks a little watery, drain it overnight in the fridge in a muslin-lined sieve placed over a bowl.
The ultimate key to cannoli success is to fill the cannoli shells only moments before they're served.
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