Explainers

In this new column, Brigitte Hafner invites us into her seasonal kitchen. For May, she’s cooking rare-breed pork.

Lamb production is pretty consistently good year-round in today's Australia, but spring lamb still has that extra cachet, so we thought we'd ask Richard Gunner, the South Australian butcher and sheep and cattle farmer who is one of the nation's authorities on the subject, for his thoughts on how to get the best out of the beast right now. Here's his cut-by-cut breakdown, from the everyday to the lesser-known.

Which cut of beef is best to flatten out and make a roulade with? By Arcanum Lisa Featherby, Gourmet Traveller food editor, answers: Last year, we ran a recipe from Journal Canteen’s Rosa Mitchell for falsomagro, a classic Sicilian stuffed beef roll. Generally, I would recommend using another cut of meat for a stuffed and rolled dish, […]

I adore baking and am currently putting in a new oven. Is gas or convection better for baking? By Rosa Lisa Featherby, Gourmet Traveller food editor, responds: All of our recipes are tested on conventional (non fan-forced) electric ovens. We find this is the best way to go for baking as the heat can be […]

I have finally made a successful hollandaise sauce, but how can I keep it warm or reheat it for a dinner party?

On occasion, I have been able to source duck eggs and have heard of their wonderful qualities for baking. So far I have made basic sponges and custards but am keen to produce something that stands out in taste and texture. Any ideas? By Mandy from Adelaide Lisa Featherby, Gourmet Traveller food editor, answers: You […]