PHOTOGRAPHY WILLIAM MEPPEM176 GOURMET TRAVELLER
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or mail to Privacy Officer, Bauer Media Pty Ltd, 54 Park St, Sydney, NSW 2000.Stockists
Avèneavene.com.auBatch Ceramicsbatchceramics.com.
auBelinda Tee0416 153 057, belindatee.comBrett Stone
utopiaartsydney.com.auChefs’ Warehouse(02) 9211 4555,
chefswarehouse.com.auChuchuchuchu.net.auCittà
cittadesign.comClarins(02) 9663 4277, clarins.com.au
Country Road1800 801 911, countryroad.com.au
David Jones1800 354 663, davidjones.com.auThe DEA
Store(02) 9698 8150, thedeastore.comDomayne
domayneonline.com.auFrancalia(02) 9948 4977,
francalia.com.auFreedom1300 135 588, freedom.com.au
Ginkgo Leafginkgoleaf.com.auHay(02) 9538 0855,
hayshop.com.auHub(02) 9217 0700, hubfurniture.com.au
Invisible Zinc1800 630 056, invisiblezinc.com.au
Katherine Mahoneykatherinemahoney.id.auLiving Edge
(02) 9640 5600, livingedge.com.auLucy Folklucyfolk.com
Maison Balzacmaisonbalzac.comMatches Fashion
matchesfashion.comMecca1800 007 844, mecca.com.au
MH Ceramicsmhceramics.netMud Australia(02) 9569
8181, mudaustralia.comMyermyer.com.auNet-a-Porter
net-a-porter.comNeutragenaneutragena.com.auNeuve
Blvd(08) 8683 4033 neueblvd.com.auNiveanivea.com.au
Ode Ceramicsodeceramics.comPeter’s of Kensington
(02) 9662 1099, petersofkensington.com.auPop & Scott
popandscott.comRiedel(02) 9966 0033, riedelglass.com.au
Spell & The Gypsy Collectiveshop.spelldesigns.com.au
Studio Entistudioenti.com.auTigerlily(02) 8362 1900,
tigerlilyswimwear.com.auTop3 by Design1300 867 333,
top3.com.auWest Elmwestelm.com.auZimmermann
1800 738 895, zimmermannwear.comMeasures & equipment- All cup and spoon measures
are level and based on Australian
metric measures. - Eggs have an average weight of
59gm unless otherwise specified. - Fruit and vegetables are washed,
peeled and medium-sized unless
otherwise specified. - Oven temperatures are for
conventional ovens and need to be
adjusted for fan-forced ovens. - Pans are medium-sized and
heavy-based; cake tins are stainless
steel, unless otherwise specified.
Cooking tips- When seasoning food, we use sea
salt and freshly ground pepper. - To blanch an ingredient, cook it
briefly in boiling water, then drain
it. To refresh it, plunge it in plenty
of iced water, then drain it. - We recommend using free-range
eggs, chicken and pork. We use
female pork for preference. - Makrut limes are also known as
kaffir limes. - To dry-roast spices, cook in a dry
pan, stirring over medium-high heat
until fragrant. Cooking time varies. - RSPCA Australia’s advice for killing
crustaceans humanely are to render
the animals insensible by placing
them in the freezer (under 4°C) until
the tail or outer mouth parts can
be moved without resistance;
crustaceans must then be killed
quickly by cutting through the
centreline of the head and thorax.
For crabs, insert a knife into the
head. This process destroys the
nerve centres of the animal. - All herbs are fresh, with leaves and
tender stems used, unless specified.- Non-reactive bowls are made from
glass, ceramic or plastic. Use them
in preference to metal bowls when
marinating to prevent the acid in
marinades reacting with metal
and imparting a metallic taste. - Eggwash is lightly beaten egg used
for glazing or sealing. - Sugar syrup is made of equal parts
sugar and water, unless otherwise
specified. Bring the mixture to the
boil to dissolve sugar, remove from
heat and cool before use. - Acidulated water is a mixture of
water and lemon juice. - To sterilise jars and lids, run them
through the hot rinse cycle in a
dishwasher, or wash them in hot
soapy water, rinse well, place on a
tray in a cold oven and heat at 120°C
for 30 minutes. - To blind bake, line a pastry-lined tart
tin with baking paper, then fill it with
weights (ceramic weights, rice and
dried beans work best). - To test whether marmalade, jam or
jelly is at setting point, you’ll need
a chilled saucer. Remove the pan
from the heat, spoon a little mixture
onto the saucer and return it to the
freezer for 30 seconds, then draw
your finger through the mixture – it
should leave a trail, indicating that
it’s reached setting point. If not,
cook for another few minutes
before testing again. If you prefer,
use a sugar thermometer to
measure when the mixture reaches
105°C; once it does, start testing. - To clarify butter, cook it over low
heat until the fat and the milk solids
separate. Strain off the clear butter
and discard the milk solids. You will
lose about 20 per cent of the
volume in milk solids.
- Non-reactive bowls are made from
Co ok’s notes
Charred prawn
sandwich with
fennel, lemon
myrtle and limep 62