How to make Beef Wellington
Beef Wellington was one of Gourmet Traveller’s original cover stars in 1967, where it featured alongside tomatoes stuffed with petits pois and pomme purée. At the time, it was the height of dinner...
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How to make soufflé
Soufflés, the baked egg-based dish that evolved in France in the 18th century, have a reputation for being notoriously difficult to make. But while soufflés can be delicate and need a little finesse,...
View ArticleHow to make a basic choux pastry
Choux pastry is extraordinarily versatile – master the technique and let your imagination run riot. The dough can be piped, scooped or otherwise shaped into balls, wreaths or batons as the whim takes...
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How to make okonomiyaki
Osaka is often referred to as Japan’s kitchen, and okonomiyaki is the street food turned culinary staple that has reverberated from the city across the world. Originating in the 1900s during the Taishō...
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How to make MoVida’s famous chorizo bomba
Originally hailing from La Cova Fumada (one of chef Frank Camorra’s favourite bars in Barcelona) the bomba represents all of what should be in an excellent tapas dish: it may be smaller in size but...
View ArticleHow to make damper made with wattleseed and bush tomato
Like a traditional damper recipe, this wattleseed and bush tomato damper bread is made with just a handful of ingredients. Best served warm and with a light whipped native parsley butter, our...
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How to make pol sambol
Considered by many to be Sri Lanka’s national dish, this coconut-laden accompaniment is a flavourful yet simple recipe to add to your repertoire. A little bit sour, a little but spicy and naturally...
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How to make Pithivier, step by step
With origins dating back to the 17th century in the French town of Pithiviers, this golden pie has long been a winter crowd-pleaser. Recently in Sydney, Lode Pies has made the radial-topped pie a hit...
View ArticleHow to carve a Halloween jack-o’-lantern
Let’s be real for a moment. Down here in the southern hemisphere, Halloween isn’t as huge a production as it is for our friends above the equator. We like any excuse to throw a party, sure, but we’re...
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How to make brioche, step by step
Brioche is a rich, buttery, and slightly sweet bread of French origin. It is famous for its tender crumb, golden crust, and delightful taste. One of the defining features of brioche is its high butter...
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How to make Portuguese tarts with burnt honey
Known in Portuguese as pastel de nata or pastel de Belém, these moreish pastries have origins in monasteries but have become world renowned. With iterations found in Brazil, Goa and Macau as a result...
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How to make salmon gravlax
Translated as “buried salmon” from Swedish, gravlax refers to the medieval custom in Scandinavia of burying lightly salted salmon and other types of fish in the ground, or in barrels, covered with...
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How to make a Yule log (bûche de Noël)
The Italians call it tronchetto di Natale, while the English say Yule log. But this traditional festive dessert originated in France, where it is called a bûche de Noël. Its log-like sponge represents...
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How to make sorbet
With origins in ancient Persia (“sorbet” is derived from the Arabic “sharbat”, a fruit-based drink) this sweet frozen dessert eventually made its way to France and Italy. The key when making fruit...
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How to make kek lapis (Indonesian layer cake)
Also known as spekkoek, a product of the Dutch colonisation in Indonesia, kek lapis (Indonesian layer cake) has persisted and taken on its own unique history with Indonesians as a celebration cake. Kek...
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Masterclass: How to cook pullet for Lunar New Year
Brought to you by Aurum Poultry Co. Victor Liong’s modern Chinese restaurant Lee Ho Fook translates to ‘good fortune in your mouth’, which is exactly what the chef’s pullet recipe aims to achieve....
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How to make crostata
Well executed basics are at the heart of this Italian crostata, as with many Italian desserts. Pasta frolla is the sweet pastry dough of Italy, dating back to the late Renaissance; while marmellata is...
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A guide to choosing the perfect wine glass
Wine may be fun to drink, but the glass it’s sipped from is a serious matter. And while it may seem pedantic to some; others insist pairing the right glass with the right wine is essential to fully...
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What is umami?
What is umami? Put simply, umami is savouriness. The word literally translates to ‘savoury deliciousness’ in Japanese. It’s that rich, meaty intensity that coats your mouth and ignites your taste buds...
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GT’s guide to different types of chilli (and a quick history lesson)
Serrano. Guajillo. Manzano. For every palate, a chilli: from the mild crunch of a banana pepper to the peppery kick of the cayenne, from the sweetness of friggitelli to the prickling heat of the...
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A touch of magic: the history and science behind aphrodisiac foods
Cleopatra bathed in saffron-infused milk to send her lovers mad with desire and Casanova downed 50 oysters for breakfast each day for sexual prowess. Kirsten Tibballs – possibly the most seductive of...
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Crustacean crash course: A guide to the types of crustaceans to know
Rock lobsters When buying lobster, make sure it has all its feelers and legs intact, and make sure it’s not blowing bubbles. “When the fishmonger picks it out of the tanks, it should be lively and its...
View ArticleWhat is vermouth?
Across the country, a vermouth revolution is stirring (or shaking). Initially, the aromatised fortified wine was introduced to the world as the “tonic for what ails you”. Greek philosopher Hippocrates...
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What is jamón?
Jamón quite simply is the Spanish word for ham. “We call it jamón when the legs of the pork have been cured naturally, leaving the hams hanging to air dry,” explains Alberto Andrés of La Central, a...
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Types of pasta and their uses: An expert guide
How well do you know your types of pasta? Guido and Aurelio Tanzi, Italian brothers living in New York, perfected the fusilli-making machine 100 years ago. In the decades since, the helter-skelter...
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Types of steak: We talk to two experts on the best steak cuts (and all the...
Charred, blushing and delicious, well-butchered beef has long been a dining centrepiece. Understanding the different cuts of beef is essential to ensure your steak is sizzling with the perfect sear....
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Everything you should know about Passata to unlock its full potential
It goes without saying that the quality of your ingredients can make or break a dish. From locally sourced protein to high-quality sauces, great ingredients can elevate a simple recipe to...
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History of tiramisù: Tracing the origins of Italy’s famed dessert
Slowly rotating the plate to inspect the layers, I quell my impetuous niece who’s ready, spoon raised, like a cat about to pounce on its prey. I explain that this is the original, legendary tiramisù,...
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Rivers of Gold: A guide to the Australian olive oil industry
On a freezing cold day in the dead of winter, dozens of chefs – almost uniformly dressed in black puffer jackets and chunky boots – are gathered in a semi-circle on the dusty floor of a farm shed in...
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Five of a kind: Best egg noodles in Australia
From simple stir-fries to lavish celebration dishes, there’s no limit to what you can do with the humble egg noodle. Now that you know your noodles, give one of these noodle recipes a go. Best egg...
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