We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.
Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.
One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
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.
Begin this recipe two days ahead to marinate the meat.
Note Instead of oyster blade, you can use boned, trimmed short rib or chuck steak. The former may be portioned like the oyster blade and will take 2-2½ hours to cook. The chuck should be diced in 2.5cm-3cm pieces and will take a similar time. Veal glace is a highly reduced veal stock. Boil 750ml good low-salt veal stock over medium-high heat until reduced to 150ml.
So much more than a fancy stew, this is a dish that's
quintessentially French, writes Damien Pignolet.
Great red Burgundies have refined fruitiness and delicate but complex bouquets, so it's no wonder so many famous dishes in the French repertoire come from this province: jambon persillé, coq au vin, gougères, and not least of all beef Bourguignon or boeuf à la Bourguignonne.
Both red and white wines play a major role in Burgundian cuisine. It may be as simple as adding red wine to the pan after cooking a minute steak, reducing it with shallots and beef jus, then mounting it with butter and adding parsley for a quick sauce. Coq au vin, by contrast, is a more complex dish. Fortunately, boeuf à la Bourguignonne (or "Bourguignonne" as was the bistro title of old) is relatively simple but, like all things simple, the art is in the detail.
You need to start this gorgeous dish well ahead. It's worth making your own rich stock, which is reduced to a veal glace, or glaze.
Ask your butcher to saw a veal shank into sections and order meaty beef bones. Roast these, then make a stock with them along with onions, carrots, celery and a bouquet garni. Cook the stock for at least eight hours (up to 14 if practicable), then strain and skim off fat, and reduce it to 20 per cent of the original quantity. Any leftover stock may be frozen for another use.
Traditional recipes call for topside or even rump steak, both of which I consider give a rather dry result (early recipes require larding the meat, when a joint is used: making incisions and inserting lardons). Chuck steak is an excellent cut to use, as is gravy beef, which produces a rich sauce (hence the name). I love oyster blade since it's a single muscle, which translates to even cooking. Another helper is the built-in treasure of a gelatinous fibre of collagen running through its centre, which adds to the body of the sauce provided the cooking is slow enough to break it down. (Most cooks think this cut is only for braising but it makes a great steak if cooked medium rare, and a very succulent roast.)
Burgundians often use diced beef for this dish since it's essentially a stew. I used to dice this cut until it occurred to me to braise it in slices, allowing even cooking and attractive presentation. Cook the slices in one layer for even heat distribution and a succulent result.
The principal ingredients are simple: good aged beef, a few root vegetables, pork belly and a good Burgundy. While Australian pinot noir will make a fine Bourguignonne, try to use a French wine. I used a 2012 Joseph Faiveley Bourgogne, which compares favourably in price to a homeland pinot noir.
Note that the sauce may seem thin but, provided the flavour is rich, there's no need to reduce it. And take care to find tiny onions and mushrooms since they add so much to the presentation.
A great advantage of this recipe is that it may be cooked in advance, leaving the final garnish for the day you serve it. As to an accompaniment, I prefer little waxy potatoes such as kipflers or chats, rather than a potato purée - this will negate all the care taken to make a pure-tasting sauce. And, as with many French dishes, don't forget the parsley.
Boeuf à la Bourguignonne is the sort of dish we dream about as real French food. Savour it with a delicious Burgundy. Enjoy.
Recipes (12 )
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