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or mail to Privacy Oicer, Bauer Media Pty Ltd, 54 Park St, Sydney, NSW 2000.Stockists
Aeria Country Floorsaeria.com.auAmber Tiles
ambertiles.com.auBatch Ceramicsbatchceramics.com.au
Chef Vs [email protected]
chinaclay.com.auCountry Road1800 801 911,
countryroad.com.auThe DEA Store(02) 9698 8150,
thedeastore.comDinosaur Designs(02) 9698 3500,
dinosaurdesigns.com.auDuluxdulux.com.au
Earp Brosearp.com.auThe Essential Ingredient
theessentialingredient.com.auGrit Ceramicsgritceramics.com
Hale Mercantile Cohalemercantileco.comJardan
(02) 9663 4500, jardan.com.auJatana Interiors
jatanainteriors.com.auKitchenAid1800 990 990,
kitchenaid.com.auLittle White Dishlittlewhitedish.com.au
Living Edge(02) 9640 5600, livingedge.com.au
Luna Ceramicsfacebook.com/lunaceramicsstudio
Manon Bis(03) 9521 1866, manonbis.com.au
Matches Fashionmatchesfashion.comMy Chameleon
mychameleon.com.auNet-a-Porternet-a-porter.comNice
Martinnicemartin.comOlympic Tilesolympictiles.com.au
Omegaomegawatches.comOndene(02) 9362 1734,
ondene.comOnsiteonsitesupply.comParlour X
(02) 9331 0999, parlourx.com.auParterre(02) 9363 5874,
parterre.com.auPeter’s of Kensington(02) 9662 1099,
petersofkensington.com.auPretty Ballerinas
prettyballerinas.com.auQuiesquiesdesigns.comRuby Star
Traders(02) 9518 7899, rubystar.comSpence & Lyda
(02) 9212 6747, spenceandlyda.com.auSydney Clay Studio
sydneyclaystudio.comTemple of the Sun(02) 6688 4408,
templeofthesun.com.auTeranova(02) 9386 0063,
teranova.com.auWater Tigerwatertiger.com.auWest Elm
westelm.com.auWitchery 1800 640 249, witchery.com.auMeasures & 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 kair lime leaves. - 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 is 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 of 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
Smoky eggplant
and walnut dipp 86
PHOTOGRAPHY BEN DEARNLEY192 GOURMET TRAVELLER