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Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Australian expats' most-missed hometown favourites

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Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Pavlova Recipes

Everyone loves a pav. Here are some of our favourite recipes.

Fast summer salads

There's nothing wrong with a simple green salad, but why stop there when you can take a couple extra minutes and make anything from a grilled chorizo with black bean and avocado salad to a lentil and asparagus salad with egg and sumac. Check out our slideshow for some of our best-ever fast salad recipes.

Tempered chocolate


Try this masterclass with Thomas Schnetzler's dark chocolate bark recipe.

You'll need

To temper: dark chocolate (70% cocoa solids), such as Lindt

Method

  • 01
  • Gently heat chocolate over a bowl of barely simmering water, ensuring bowl doesn’t touch surface of water. Stir continuously, then remove from heat when chocolate reaches 48C and has melted.
  • 02
  • If using the tabling method, pour two-thirds of chocolate onto a granite or marble surface. Spread chocolate out to cool with a scraper and palette knife, then immediately scrape back together to start crystallisation. Continue this process until chocolate starts to thicken.
  • 03
  • Return thickened, pre-crystallised chocolate to remaining warm chocolate. Stir well until chocolate reaches 26C and mixture is even.
  • 04
  • If using the seeding method, add one-quarter of the weight of the melted chocolate as grated or finely chopped tempered chocolate into the melted chocolate (for 500gm of chocolate, melt 375gm to 48C and seed with 125-130gm of grated tempered chocolate). Stir until temperature reaches 26C, all pieces have dissolved and chocolate is smooth. If chocolate remains too warm, add more tempered pieces.
  • 05
  • Gently warm chocolate to a workable consistency using a hot-air gun or a hair dryer. Alternatively, return chocolate to double boiler.
  • 06
  • Untempered and incorrectly tempered chocolate develops an unsightly mottled, streaky look called bloom, compared with the sheen of perfectly tempered chocolate.

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Apr 2009

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