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Annandale Wallpapers(02) 9519 4139, anwallpapers.com.au
Avedaaveda.com.auThe Bay Tree(02) 9328 1101,
thebaytree.com.auBemboka(02) 9360 1224, bemboka.com
Berkelo0429 531 251, berkelo.com.auChanel1300 242 635,
chanel.comChee Soon & Fitzgerald(02) 8399 1305,
cheesoonfitzgerald.comCoscosstores.comCountry
Road1800 801 911, countryroad.com.auCrave Wares
(02) 9328 6429, cravewares.com.auCultivercultiver.comThe
Daily Editedthedailyedited.comDavid Jones1800 354 663,
davidjones.com.auThe DEA Store(02) 9698 8150,
thedeastore.comDi Lorenzo(02) 9698 8737, dilorenzo.com.au
Duluxdulux.com.auThe Essential Ingredient(02) 9555 8300,
theessentialingredient.com.auGrit Ceramicsinstagram.com/
grit_ceramicsHard to Findhardtofind.com.auHarrolds
1300 755 103, harrolds.com.auHermès(02) 9287 3200,
australia.hermes.comHub(03) 9652 1222, hubfurniture.com.au
Inartisaninartisan.comIn Bed Storeinbedstore.com
Jardan(02) 9663 4500, jardan.com.auJo Malone
jomalone.com.auKerastase1300 365 552, kerastase.com.au
Kevin Murphykevinmurphy.com.auKiehl’s1300 651 991,
kiehls.com.auLiving Edge(02) 9640 5600, livingedge.com.au
L’Occitaneau.loccitane.comThe Lost and Found Department
(02) 9437 4631, thelostandfounddepartment.com.auLucy Folk
(02) 9130 3666, lucyfolk.comLux Aestivaluxaestiva.com
Mecca1800 007 844, mecca.com.auMilgate(02) 9380 9207,
milgate.com.auMontmartre Concept Store(02) 9969 5456,
facebook.com/monmartrestoreMyermyer.com.auNet-a-Porter
net-a-porter.comNikau(02) 6680 9792, nikaustore.com
Ondene(02) 9362 1734, ondene.com.auOttod’Ame
ottodame.com/auPapaya(02) 9386 9980, papaya.com.au
Rays Outdoors(02) 9557 9333, rays.com.auRobert Burton
(02) 9363 9848, robertburtondesign.comRolexrolex.com
Sephora(02) 8880 9446, sephora.com.auShu Uemura
Art of Hair,shuuemuraartofhair.com.auSlab + Slub
slabandslub.com.auSlipslip.com.auTiffany & Co1800 829
152, tiffany.com.auTop3 by Design1300 867 333, top3.com.au
Viktoria & Woods(02) 9331 7497, viktoriaandwoods.com.au
Votary votary.co.ukZara 1800 830 148, zara.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. - 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
Ma po tofu
jalesp 106
PHOTOGRAPHY BEN DEARNLEY168 GOURMET TRAVELLER