This issue of Gourmet Traveller is published by Bauer Media Pty Ltd (Bauer). Bauer may use and
disclose your information in accordance with our Privacy Policy, including to provide you with
your requested products or services and to keep you informed of other Bauer publications,
products, services and events. Our Privacy Policy is located at bauer-media.com.au/privacy/. It
also sets out how you can access or correct your personal information and lodge a complaint.
Bauer may disclose your personal information offshore to its owners, joint venture partners,
service providers and agents located throughout the world, including in New Zealand, USA,
the Philippines and the European Union. In addition, this issue may contain Reader Offers,
being offers, competitions or surveys. Reader Offers may require you to provide personal
information to enter or to take part. Personal information collected for Reader Offers may be
disclosed by us to service providers assisting Bauer in the conduct of the Reader Offer and to
other organisations providing special prizes or offers that are part of the Reader Offer. An opt-
out choice is provided with a Reader Offer. Unless you exercise that opt-out choice, personal
information collected for Reader Offers may also be disclosed by us to other organisations
for use by them to inform you about other products, services or events or to give to other
organisations that may use this information for this purpose. If you require further information,
please contact Bauer’s Privacy Officer either by email at [email protected]
or mail to Privacy Officer, Bauer Media Pty Ltd, 54 Park St, Sydney, NSW 2000.Stockists
Alternative Brewing alternativebrewing.com.au
Batch Ceramics batchceramics.com.au Brett Stone
utopiaartsydney.com.au Città cittadesign.com
Cherie Peyton cheriepeytonceramicart.com
Country Road 1800 801 911, countryroad.com.au
David Jones 1800 354 663, davidjones.com.au
The DEA Store (02) 9698 8150, thedeastore.com
The Design Hunter (02) 9369 3322, thedesignhunter.com.au
Di Lorenzo (02) 9698 8737, dilorenzo.com.au Earp Bros
earp.com.au Elph Store elphstore.com The Essential
Ingredient theessentialingredient.com.au The Fortynine
Studio thefortynine.com.au Francalia (02) 9948 4977,
francalia.com.au Funkis (02) 9358 3093, funkis.com Ghost
Wares ghostwares.com.au Ginkgo Leaf ginkgoleaf.com.au
Hermès (02) 9287 3200, australia.hermes.com In Bed Store
inbedstore.com Koskela (02) 9280 0999, koskela.com.au
Matches Fashion matchesfashion.com MH Ceramics
mhceramics.net Montmartre Store (02) 9969 5456
Mud Australia (02) 9569 8181, mudaustralia.com
Net-a-Porter net-a-porter.com Peter’s of Kensington
(02) 9662 1099, petersofkensington.com.au Teranova
(02) 9386 0063, teranova.com.au Tuchuzy (02) 9365 7775,
tuchuzy.com Witchery 1800 640 249, witchery.com.auFARE EXCHANGE (p178)
Fico 151 Macquarie St, Hobart, (03) 6245 3391, ficofico.netMeasures & 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 to taste, we use
sea salt and freshly ground pepper
unless otherwise specified. - To blanch an ingredient, cook it briefly
in boiling water, then drain it. To
refresh it, plunge it in plenty of iced
water (this stops the cooking process),
then drain it. - We recommend using free-range eggs,
chicken and pork. We use female pork
for preference. - To dry-roast spices, cook the spices in
a dry pan, stirring continuously over
medium-high heat until they’re fragrant.
The cooking time varies depending on
the spices used. - RSPCA Australia’s recommendations
for killing crustaceans humanely are to
first render the animals insensible by
placing them in the freezer (under
4°C – signs of insensibility are when
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 with a knife. For crabs, insert a
knife into the head. This splitting and
spiking destroys the nerve centres of
the animal. - All herbs are fresh, and both leaves
and tender stems are used, unless
otherwise 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 unless
otherwise specified, used for glazing
or sealing. - Sugar syrup is made of equal parts
caster sugar and water, unless
otherwise specified. Bring the mixture
to the boil to dissolve the sugar,
remove it from the heat and cool it
before use. - Acidulated water is a mixture of
water and lemon juice; it prevents
discolouration. - 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 (place a couple in the freezer
before you start cooking). 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 the
mixture has 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 for the setting point. - 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.
- Non-reactive bowls are made from
Co ok’s notes
Chocolate
cannolip 99
PHOTOGRAPHY WILLIAM MEPPEM
GOURMET TRAVELLER 175