After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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Make the most of the season before it’s gone.
Kicking off in February 2018, six exclusive cruises will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
What's next for the unstoppable spirit?
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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The seasonal-regional mantra commonly heard in restaurant
kitchens now seems to apply equally to pop-ups, several of which
are sprouting in regional Victoria this summer. One of these,
opening in Queenscliff on December 19 and running until Easter, is
Henrietta's Chicken Shop & Bar. Owned by husband and wife team
Stuart Brookshaw and Ruth Giffney (both formerly of Albert Street
Food & Wine), chef Daniel Morgan (previously at The Fat Duck)
and restaurateur Tim Hocks, Henrietta's will be operating from the
verandah of Queenscliff's Esplanade Hotel, which, according to
Brookshaw, is "untouched, original and has the best view in
Henrietta's main focus is coal-roasted chicken - brined and dry-rubbed free-range birds cooked over chemical-free charcoal - but the menu also runs to the currently obligatory deep-fried buttermilk chicken, and the likes of lobster or salt and pepper calamari rolls, crinkle-cut chips, sweetcorn, pickles and a range of salads.
There are also jugs of cocktails, alcoholic slushies, homemade lemonade and a straightforward list of wine, with everything on it available by the glass and bottle.
The Henrietta's pop-up is also a preview of sorts. The team plan to open a permanent Henrietta's in Melbourne by the middle of 2015 that will have a similar offering to the pop-up, but will also head off the usual charcoal-chicken path.
"Our core range of chicken is Bannockburn free-range but in the permanent shop we'll have a changing roster of rare-breed and heirloom chicken available as a special," says Brookshaw. "There's an increasing range of options in Australia for us to do this and it's a good way to show people how regionality is reflected in the flavour of the chicken."
Henrietta's will not be abandoning its pop-up roots when it settles down in the city - an alpine version is due to open at Mount Hotham during the ski season. Seasonal and regional indeed.
Henrietta's Chicken Shop & Bar, Esplanade Hotel, 2 Gellibrand St, Queenscliff, Vic
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