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Here's a few lunch deals from across the country that'll help soften the back-to-work blow.
Kappo introduces the traditional Japanese dining style of the same name and takes it to a whole new level, writes Michael Harden.
Dive into the bustling, exhilarating streets of Mumbai and hop from street vendors to canteens to cafes in search of exotic flavours as Christine Manfield reveals her all-time favourite hotspots.
A dollop of this staple adds a welcome bite to sharpen and season many a savoury dish.
This is the time of year for vegetables that like it hot and when it comes to heat, chillies love to both give and take.
Billy Kwong has reopened in new Potts Point digs and you can join us to celebrate Chinese New Year.
Join us for a very special reader dinner with The River Cafe’s co-founder Ruth Rogers who’s headlining the Melbourne Food & Wine Festival – it’s the hottest ticket in town.
With Bangkok’s newest speakeasy it’s a matter of who you know.
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...
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.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
"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."
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
Everyone loves a pav. Here are some of our favourite recipes.
As we celebrate Australia Day, we ask leading expats about their most-missed hometown flavours and haunts.
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.
out who won the Australian Gourmet Traveller 2010
Restaurant Awards and come back soon for our online version of
the Restaurant Guide
It's an exciting time to be a restaurant-lover in Australia. This year's Australian Restaurant Guide, which we have produced in association with Electrolux, is as clear a snapshot of what's moving and shaking as you're likely to find. Working with a team of editors and reviewers in every state, we put together the only national restaurant guide in the country - the nation's most read restaurant guide, for that matter and flipping through the pages of the book, it's hard not to notice just how hard our best chefs and restaurateurs work to stay the best. They're a credit to the nation, and a blessing for anyone who takes pleasure in eating out.
The two big trends of haute-barnyard and weird-science keep on keeping on. Adherents of the former spend as much time lovingly listing the provenance of their produce and its environmental and ethical purity in near-tedious detail on the menu as they do plating the damn things. They churn their own butter, cure their own meats, are offended by the thought of imported water and obsess over the freshness of their (free-range) eggs. Their heroes are people such as Fergus Henderson at St John in London, Alice Waters at San Francisco's Chez Panisse, Dan Barber at Blue Hill in New York; they're reading Michael Pollan, and dream of visiting Etxebarri in the Basque country.
Beyond the basics of grass-fed versus grain-fed beef and cage-eggs versus free-range, chefs and diners both are looking hard at questions of industrial animal farming, animal welfare, and environmental sustainability - particularly with regard to what ends up on the plate and in our mouths. With the dollar value of food shooting through the roof around the world, too, much focus is being brought to bear on how much what we eat costs, directly and indirectly. Expect free-range pork and wild fisheries to be among the hottest flashpoints in the coming years.
The work of The New Foodists (a disparate group, united only by their rejection of the term 'molecular gastronomy') involves liberating equipment from laboratories, lifting ingredients from food science, and freeing us diners from our preconceptions about which foods play well with others, and how and when they should be served. Their menus tend to be either littered with inverted commas, or written telegram-style ('mulloway, violet, scallops, chicory cake, malt'). Either way, you have no idea what you're about to eat, and it's only the order the dishes are presented in that gives any indication which dishes are sweet and which are savoury. These guys revere Ferran Adrià, Grant Achatz, Pierre Gagnaire and Wylie Dufresne. They're alternating between the latest editions from Hervé This and Harold McGee.
Both camps seem to agree that cooking things very slowly for a long time is a good thing, whether it's a whole oyster blade of beef in a 19th-century wood-fired bakery oven at Vulcans in the Blue Mountains or a piece of vacuum-bag sealed blue-eye trevalla suspended in a temperature-regulated water bath at Bentley in Surry Hills. The more controlled style of the latter is gaining acknowledgement as the biggest major change to professional cooking in a long time. American chef Thomas Keller, of The French Laundry and Per Se fame, is so interested in sous-vide cooking that his latest book Under Pressure, due in Australia at the end of the year, takes the technique as its subject. Xanthan gum is everywhere, the MSG of our day, only without the headache scare, keeping purées from splitting and emulsifying sauces on the sly. Everyone's looking at the internet, too, whether it's at the latest hydrocolloid applications or how to pacify the rare-breed black pig living on kitchen scraps.
Some of the best restaurants, of course, have feet in both camps, looking at the work of their forebears and paying close heed to growers and the land, while using the latest tech and techniques to translate their best qualities to the table as cleanly as possible. The very best do it invisibly - and that's the future.
WORDS PAT NOURSE PHOTOGRAPHY JASON LOUCAS
This article appeared in the September 2008 issue of Australian Gourmet Traveller.
BEST NEW TALENT
BEST NEW RESTAURANT
OUTSTANDING CONTRIBUTION TO THE INDUSTRY
SOMMELIER OF THE YEAR
BAR OF THE YEAR
MAITRES D' OF THE YEAR
REGIONAL RESTAURANT OF THE YEAR
WINE LIST OF THE YEAR
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