Gourmet Traveller

Gourmet Traveller October 2020

Each issue is packed with great dish ideas, hot restaurants and bars, entertaining tips, the best hotels and lavish spreads on some of the world’s most intoxicating travel destinations - everything you should expect from the Australia's premier food and travel magazine.

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Australia
言語:
English
出版社:
Are Media Pty Limited
刊行頻度:
Monthly
¥332
¥1,666
12 号

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10
waste not, want not

Soft herbs We define soft herbs as being, well, soft… with soft leaves and edible stems. These herbs have a higher water content than other herbs and are lower in aromatic oils. For this reason, they tend to have less flavour when dried, so use them fresh and in abundance. For the most part, we add soft herbs at the end of cooking to retain their flavour – think of them as a way to liven and freshen up cooked meals. We also add them by the bunch to salads, and Alex uses every kind of soft herb (even the limp, neglected bunches at the bottom of the crisper) to make a whole spectrum of versatile green sauces and pestos. Like all leafy vegetables, soft herbs are high in vitamins A, C…

1
how to sterilise jars

Not only does proper sterilisation prolong the life of the product, it is also extremely important in preventing food-borne bacteria from causing severe illness. The aim is to finish sterilising the jars and lids at the same time the preserve is ready to be bottled; the hot preserve should be bottled into hot, dry, clean jars. Here are three methods for sterilising jars. Always start with clean jars and lids. 1 Put the jars and lids through the hottest cycle of a dishwasher without using any detergent. 2 Place the jars and lids in a large saucepan, cover with water, bring to the boil then boil for 20 minutes. 3 Stand the jars upright, without touching each other, on a wooden board on the lowest shelf in the oven. Turn…

3
travelling with starley

I was born and raised in Sydney, in the inner-west suburb of Earlwood. I grew up in a family of five kids. Mum and Dad worked their butts off to give us a decent upbringing. We were always happy because we were such a close family. As soon as I had enough money to go to Mauritius, I went. When I was 19 I saved up money by working in a bookshop, and the first place I decided to go was my dad’s country, Mauritius. It is the most incredible place ever. People would just chat to me on the beach, and as soon as they found out I was Australian, everybody would invite me back to their house for dinner. My dad was in his late 20s when he migrated to Australia.…

7
fast

Dhal-spiced paneer and broccolini frittata SERVES 4 2 bunches broccolini (350gm), trimmed1 bunch coriander8 eggs60 ml (¼ cup) extra-virgin olive oil400 gm canned chickpeas, rinsed and drained2 tsp finely grated ginger2 cloves garlic, crushed2 tsp cumin seeds, crushed1 tsp ground turmeric100 gm paneer cheese, thinly sliced1 tsp dried chilli flakes Toasted shredded coconut, Greek yoghurt and extra coriander leaves, to serve 1 Preheat grill to 180°C. Place 3 stalks of broccolini in a heatproof bowl, cover with boiling water and stand until tender (2 minutes); drain. Coarsely chop remaining broccolini. 2 Pick 1 cup of leaves from coriander stems. Finely chop coriander roots and stems to make 1 tbsp. Whisk eggs, chopped coriander leaves, roots and stems in a bowl; season to taste. 3 Heat oil in a 25cm non-stick ovenproof frying pan over medium…

4
brisbane, queensland

Brisbane: “Less cool than Melbourne and minus Sydney’s glistening harbour.” Once upon a time, says chef Ben Russell, this was how most discussions about the city’s food scene would have concluded. The discussion has changed, insists the former Aria Brisbane head chef. Today, the Queensland capital is a city brimming with dining brio. Between its shiny new precincts and an injection of new cooking talent from interstate and overseas, Brisbane is ready, once and for all, to shake off its dated Bris Vegas tag. “Should you wish to dust off your favourite pastel blazer and hit the town for steak and prawns on the same plate, you can still do that,” says Russell. “But Brisbane now has a legitimate dining scene that stands on its own.” The restaurant that put Brisbane…

7
where the wild things are

There is a wombat asleep on our front lawn. At least, it could be a wombat. Or perhaps a rock. Closer investigation is required. As we creep silently closer and peer into the shadows of the undergrowth, the rock snuffles. It’s a wombat! There is perhaps nowhere else in the world you can play the game Rock or Wombat – certainly not with any real sense of anticipation – than Wolgan Valley, where two out of three games will result in the joyful delight of realising the static mound in distance is, in fact, a wombat. The Blue Mountains resort and conservation park – officially called Emirates One&Only Wolgan Valley – is home to the highest density wombat population in Australia. It’s the Manhattan of the wombat world, with an estimated 300…