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or mail to Privacy Officer, Bauer Media Pty Ltd, 54 Park St, Sydney, NSW 2000.Stockists
Alexandria Tilesalexandriatiles.com.auBatch Ceramics
batchceramics.com.auBrett Stoneutopiaartsydney.com.au
Byrnt Ceramicsbyrntceramics.comChanel1300 242 635,
chanel.comChef vs [email protected]é
chloe.comChuchuchuchu.net.auCittàcittadesign.com
Collective Solcollectivesol.com.auDior(02) 9295 9022,
dior.comEmily Zizemilyziz.comGlicks Furniture
glicksfurniture.com.auHale Mercantile Co(03) 9939 1267,
halemercantileco.comHeart in Ceramics0403 210 302,
etsy.com/shop/heartinceramicsIn Bedinbedstore.com
Inartisaninartisan.comJac + Jack(02) 9380 6630,
jacandjack.comJardan(02) 9663 4500, jardan.com.au
Lee Matthews(02) 9997 3787, leemathews.com.au
Little White Dishlittlewhitedish.com.auMatches Fashion
matchesfashion.comMeadowlarkmeadowlark.com.au
Net-a-Porternet-a-porter.comRiedel(02) 9966 0033,
riedelglass.com.auSeed & Sproutseedsprout.com.au
Spiegelau(02) 9966 0033, spiegelau.com.au
Splendid Wren Ceramicssplendidwrenceramics.com
Studio Almstudioalm.comThonet1800 800 777,
thonet.com.auTop3 by Design1300 867 333,
top3.com.auWitchery1800 640 249, witchery.com.au
Young Vessels and Object0402 971 999Measures & 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
as kaffir 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 off 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
Lamb skewers with
Indian spices and
mint yoghurtp 101
152 GOURMET TRAVELLER