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ormailtoPrivacyOcer,BauerMediaPtyLtd, 54 ParkSt,Sydney,NSW2000.Stockists^
Aesop 1300 721 754, aesop.com Agence de Parfum
libertineparfumerie.com.au Alex and Trahanas
alexandtrahanas.com Amazon amazon.com.au Batch
Ceramics batchceramics.com.au Camargue (02) 9960 6234,
camargue.com.au Chef and the Cook (02) 8004 6085,
chefandthecook.com.au Cloud Nine 1300 437 436,
cloudninehair.com.au Country Road 1800 801 911,
countryroad.com.au Dan Murphy’s danmurphys.com.au
David Jones 1800 354 663, davidjones.com The DEA Store
(02) 9698 8150, thedeastore.com Dinosaur Designs
dinosaurdesigns.com.au Dymocks dymocks.com.au Dom
Pérignon domperignon.com Ella Baché ellabache.com.au
Elph Store elphstore.com The Essential Ingredient
theessentialingredient.com.au Farfetch farfetch.com
Fish & Co fishandco.com.au Four Pillars fourpillarsgin.com.au
Gucci 1300 442 878, gucci.com Hale Mercantile Co
(03) 9939 1267, halemercantileco.com Heart in Ceramics
0403 210 302, etsy.com/shop/heartinceramics Hublot
(03) 8614 4300 In Bed Store inbedstore.com Incu incu.com
Jam Factory jamfactory.com.au Jurlique jurlique.com.au
Kindred by Marble Basics marblebasics.com.au La Marzocco
Home au.lamarzoccohome.com Lightly (03) 9348 9520,
lightly.com.au Loewe loewe.com The Lost and Found
Department thelostandfounddepartment.com.au
Maison Balzac maisonbalzac.com Matches Fashion
matchesfashion.com Meatsmith meatsmith.com.au Mecca
1800 007 844, mecca.com.au Morrison (08) 9335 7200,
morrisonshop.com Mud Australia (02) 9569 8181,
mudaustralia.com My Chameleon mychameleon.com.au
Net-a-Porter net-a-porter.com Olaplex olaplex.com.au
Order of Style orderofstyle.com An Organised Life
anorganisedlife.com Papaya (02) 9386 9980, papaya.com.au
Pared Eyewear paredeyewear.com Patagonia
patagonia.com.au Patricks patricks.com.au Patritti
patritti.com.au Peter’s of Kensington (02) 9662 1099,
petersofkensington.com.au Sarah Glover sarahglover.shop
Sir the Label sirthelabel.com Splendid Wren 0410 662 703,
splendidwrenceramics.com Studio Enti studioenti.com.au
Stylerunner stylerunner.com S’well swellbottle.com Veja
veja-store.com Vintage Cellars vintagecellars.com.au
Williams-Sonoma williams-sonoma.com.au Zimmermann
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 lime leaves are also
known as kar 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
inpreferencetometalbowlswhen
marinatingtopreventtheacid
inmarinadesreactingwithmetal
andimpartingametallictaste. - RSPCAAustralia’sadviceforkilling
crustaceanshumanelyistorender
theminsensiblebyplacingthemin
thefreezer(under4°C)untilthetail
oroutermouthpartscanbemoved
withoutresistance;crustaceansmust
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
minutesbeforetestingagain.Ifyou
prefer,useasugarthermometerto
measurewhenthemixturereaches
105°C;onceitdoes,starttesting. - Toclarifybutter,cookitoverlow
heatuntilthefatandthemilksolids
separate.Strainotheclearbutter
anddiscardthemilksolids.You
willloseabout 20 percentofthe
volumeinmilksolids.
Cook’s notes
Mango
pudding
with lime
tapioca and
coconut
ice-creamp 113
176 GOURMET TRAVELLER
PHOTOGRAPHY BEN DEARNLEY.