After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
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Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
Kicking off in February 2018, six exclusive cruises will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
What's next for the unstoppable spirit?
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org 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.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.
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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