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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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?
Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!
One of Sydney’s hottest restaurants is about to branch out in Asia.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.
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?
"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 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.
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.
If butter tastes better, homemade cultured butter tastes best, says Pierre Issa, maker of Pepe Saya artisan butter.
Try Issa's recipe with our best of butter recipes.
Note Makes about 500gm.
The starting point is very good cream. I look for organic, as
fresh as possible and with as high a fat content as I can find -
the ideal is 40 to 50 per cent. Farmers' markets are your best
Ageing the cream is the next step. In this process we're trying to grow lactobacillus.
As the pH drops, the cream sours, so taste every couple of days. I age my cream in the refrigerator for a week until it smells like it has turned slightly.
When the cream reaches the desired sourness, it needs to be
warmed to 37.5C to create the ideal environment for bacteria to
grow. When dealing with bacteria and culture, hygiene is very
important, so at this stage sterilise your bowls and utensils. Make
sure you wash your hands thoroughly before you continue or wear
Once this is done, heat the cream gently to prevent scalding, best done in a double-boiler or bowl over a saucepan of simmering water, stirring frequently to distribute the heat. Monitor the temperature with a thermometer, or dip your little finger in the cream and count to 10. If you can stand the temperature and only need to pull it out at the count of 10, you've hit the sweet spot. If it remains cool, give it a little more time and test again. Too hot and you'll need to let the cream cool a little (up to 45C is fine).
At this point, add the lactic culture, either in crystal form (available at cheeselinks.com) or in the form of active crème fraîche or live buttermilk, which functions a bit like a mother or starter in sourdough-making.
Check the ingredients of whatever crème fraîche or buttermilk you intend to use - it needs to have active lactic culture. Much of the buttermilk available is not live buttermilk; rather, it's a combination of skim milk, skim milk powder and culture. Farmers' markets are a reliable source of the real deal.
As a general equation, I add half a cup of culture for every litre of cream. When the culture is first introduced to the warm cream, it eats the lactose and converts it into lactic acid.
Once the cream is inoculated, a stable temperature of between
20C and 37.5C needs to be maintained for at least 20 hours. At
home, the best way to do this is to place the cream in a saucepan
with a lid and wrap it in a thick woollen blanket. Place the whole
bundle in the warmest part of the house where it won't be
Next, the mixture needs to set in the fridge for 24 hours (unwrap it first) - the mixture will resemble thick custard. You've just made crème fraîche.
Beat the crème fraîche on high speed in a heavy-duty electric
mixer fitted with a paddle attachment until it thickens and splits;
it will develop a slight yellow tinge and spray out buttermilk.
Reduce to the lowest possible speed and keep beating until the
butter comes out of the cream and starts to resemble popcorn. This
is where the fat content of the cream comes into play - if you've
used cream with 50 per cent fat, you'll have about half buttery
solids and half buttermilk.
Tip all the mixture into a colander over a large bowl and refrigerate the buttermilk in a sterile container for up to two weeks.
The butter "popcorn" then needs to be rinsed of any remaining buttermilk. Place the colander in the sink and pour about a litre of chilled water over, shaking the colander until the water runs clear.
Next, knead and squeeze a handful of butter at a time to extract any remaining liquid until the butter feels like playdough. Push it into a ring mould lined with baking paper, fold the paper over to enclose, then wrap in foil and plastic wrap. Refrigerate in an airtight container for up to three months.
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