Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.
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Alfresco entertaining is a breeze with stylish yet practical pieces for your outside table.
A meeting of minds, native flora, European brewing methods and Chinese technique creates something wonderful, writes Paulette Whitney.
Rene Redzepi’s farewell party for Noma as we know it celebrated much more than moving to a new location.
Atelier Nespresso 2016 reunited two celebrated chefs in Japan and inspired them to create coffee-laced dishes for a cast of connoisseurs.
In his editor's letter, Pat Nourse walks you through what to expect.
Meet your new New York address.
Join us to celebrate the reopening of St Kilda’s landmark Stokehouse. We’ve saved you a seat.
You want medieval splendour, a dramatic coastline and Italianate food all in one place? Prepare to fall in love with Croatia’s Istrian peninsula, writes Emma Sloley.
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.
A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
Counting down from 20, here are this summer's most-loved recipes.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
Watch our exclusive video interview with Javier Codina.
Javier Codina is Spanish. And a little Italian. A little Italian in the sense that he’s chef and co-owner of Gianni in Brisbane, which is predominantly Italian, but he’s all Spanish. Catalonian to be exact.
And, there’s no one better to show us what Catalan cuisine is all about, in particular the home-style food he grew up with.
Codina landed in Australia hungry for a new culture and challenge after working as head chef for the Chewton Glen Hotel in Hampshire. His first stop was Hayman Island, where he met business partner Gianni Greghini. Together they’ve opened Gianni in Brisbane, Gianni Events at Portside in Hamilton and the latest, a tapas-style bar in Portside, Gusto da Gianni [read our first look review in the GT food blog]. Even though he plans to stay put at Gianni, the new tapas bar is an opportunity to get back to his roots and produce food closer to his heart and homeland of Barcelona. Once a week the restaurant focuses on Spanish rice dishes, such as the fisherman’s rice he’s cooked for us here, and paella. And, once a year, he’ll be hosting his own calçotada (a traditional feast based around wood-barbecued calçots, which are similar to spring onions), with traditional accoutrement in tow – imported Spanish tiles and a jamónero at the bar for slicing Spanish jamón.
You’ve never met someone more excited about an allium. “Of course produce here isn’t the same as in Spain,” says Codina. “It’s quite challenging to get the product and you’re not going to find it on your doorstep like in Europe. There are more inconsistencies here so it’s hard work and a lot of time goes into sourcing the right produce for the restaurant.”
“Catalans are a little different from other Spaniards in most things, not just food,” says Javier. “We like to keep things to ourselves, to keep our culture alive for future generations.” Friends and family are a must when it comes to Catalan food; Javier believes Spanish food and culture don’t exist without good people around you.
Most of Codina’s own influence stems from his parents: “When you grow up with something you take it for granted and when you step away, you notice it missing. Just the smell of burning wood brings back memories of my father putting calçots onto the barbecue."
“But I took the bull by the horns,” he states. “Now I’m just flying through the sky and hopefully, I’ll land on my feet.” That seems pretty Spanish.
Gianni, 12 Edward St, Brisbane, (07) 3221 7655, giannisrestaurant.com.
WORDS LISA FEATHERBY PHOTOGRAPHY BEN DEARNLEY
This article appeared in the October 2008 issue of Australian Gourmet Traveller.
White beans with clams and albariño
Fisherman’s rice with shellfish and Tio Pepe
Marinated yellowtail kingfish with escalivada and pa amb tomàquet
My dad’s sangría
Rack of lamb in adobo with trinxat
Salt cod a la llauna with rosemary potatoes and romesco
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