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Stockists
Alex and Trahanasalexandtrahanas.comBatch Ceramics
batchceramics.com.auBecker Minty(02) 8356 9999,
beckerminty.comBrett Stoneutopiaartsydney.com.au
Burgg Furnitureburgg.com.auChef vs Clay
[email protected] Road1800 801 911,
countryroad.com.auCult1300 768 626, cultdesign.com.au
Cultivercultiver.comDinosaur Designs(02) 9698 3500,
dinosaurdesigns.com.auDomayne1800 366 296,
domayne.com.auHale Mercantile Co(03) 9939 1267,
halemercantileco.comHub Furniture(02) 9217 0700,
hubfurniture.com.auIittala1300 852 022,iittala.com.au
Living Edge(02) 9640 5600, livingedge.com.auOndene
(02) 9362 1734, ondene.comPorter’s Paints1800 656 664,
porterspaints.comRiedel(02) 9966 0033, riedelglass.com.au
Space Furniture(02) 8339 7588, spacefurniture.com.au
Spence & Lyda(02) 9212 6747, spenceandlyda.com.au
The DEA Store(02) 9698 8150, thedeastore.com
Toji Saketojisake.com.auTop3 by Design1300 867 333,
top3.com.auWest Elmwestelm.com.auWheel & Barrow
(08) 8464 6000, wheelandbarrow.com.auWilliams Sonoma
williams-sonoma.com.auZara Home zarahome.com/au
Measures & 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 lime leaves are also known
askair lime leaves. - Unless specified, neutral oil means
any of grapeseed, canola, sunflower
or vegetable oil. - To dry-roast spices, cook in a dry
pan, stirring over medium-high heat
until fragrant. Cooking time varies. - 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. - RSPCA Australia’s advice for killing
crustaceans humanely is to render
them 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. - 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 of the clear butter
and discard the milk solids. You will
lose about 20 per cent of the
volume in milk solids.
Co ok’s notes
126 GOURMET TRAVELLER
PHOTOGRAPHY BEN DEARNLEY.
Stollen
p 106