Healthy Eating

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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Flour and Stone Recipes

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.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Melbournes finest meet Worlds Best

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Gordon Ramsay’s top bollockings

1. Joël Robuchon
“The all-time great bollocker would be Robuchon. Fierce. Just incredibly full-on. I don’t need to tell you – everything. He was a man on a mission: three stars at Jamin. Did I take any notes? No, it was all in French, which was nice, because at the time half of it was over my head.”

2. Marco Pierre White
“From Robuchon you’d go to number two: Marco. He’s a powerful man – a big, tall, overweight man. Very powerful. He’s pouncing all over you. Scraping you off the wall.”

3. Albert Roux
“Albert Roux was a mean, mean guy. He had that hip movement because he’d had that big car-crash that shortened one of his legs, so he’d come stumping up to you and you could stop him and then wallop, he’d clout you on the hotplate.“

4. Pierre Koffmann
“Koffmann sulks. Koffmann was the psychological head-f--k because he would torment you; he’d slag you off in front of the rest of the team because they were French and you were English. And in the olden days, before the extension got built, he was putting you outside in a duffel coat to open scallops in the pissing rain. The only way to beat Koffmann was just to deal with it, to show no emotion, because if you showed any emotion or started breaking then you’d get pummelled.“

“I’ve worked for lots of nice people. Each and every one of these chefs I imagine have their good parts. What you have to understand is that if you want something from chef today in terms of what they stand for in this industry, you don’t go to them when they’re at the pinnacle of their career, you go to them as they’re trying to make their reputation. Then you’re cooking their food with their reputation in their hands and if you screw up, that’s like playing for Australia in the World Cup and taking a penalty to get through to the semi-finals – have you any idea of the millions of people he’s letting down on the back of a three-second kick? It’s exactly the same in cooking. Don’t cross them. F--k up once, learn from it, but don’t screw up twice.”

Read our full in-depth interview with Gordon Ramsay in the August 2009 issue of Australian Gourmet Traveller, on sale July 27.

Words Pat Nourse  Photography Chris Chen

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