No time? No worries. Leading chefs dish on how to cut corners without compromise.
Charlie Carrington, Atlas Dining
Place a wet cloth under your chopping board so it doesn’t move while you’re cutting; it’s safer and means you can prep faster. And I’m yet to find a vegetable that tahini, seasoned with, say, olive oil and lemon juice, doesn’t taste incredible with, and it’s super-easy to make.
Lorraine Godsmark, Lorraine’s Patisserie
If I’m really stuck for time but want to serve dessert, I cut strawberries in half, sauté them in a non-stick pan with a couple of spoons of sugar and cook them until they release their juices, creating a beautiful sauce. Then, I season them with crushed black peppercorns and serve them with a dollop of crème fraîche, or Maggie Beer’s ice-cream – it’s the best.
Ben Greeno, Hotel Centennial
Getting your ingredients prepped and laid out in front of you before you start cooking is always a big help with saving time. Even better if you can cook everything in one pan that can be transferred to the oven. Need a quick dressing? Mix vinegar through Maille Dijonnaise and you have yourself a 10-second vinaigrette.
Amy Hamilton, Liberté
Denne historien er fra March 2018-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra March 2018-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
