Explainers

A pea eggplant is, as you might have guessed, a very small eggplant – more the size of a large marble than a pea, in truth. They’re typically cooked whole in Thai soups and curries, and pop in the mouth when you bite them, releasing a burst of bitterness that combines nicely with richness or […]

The usual cause of crystallisation in caramel is impurities in the sugar or, more commonly, less-than-clean pans...

It's hard to substitute gluten-free flours for wheat flours in particular recipes like pasta or pastry dough and achieve the same result...

“I made the raspberry ripple and white chocolate ice-cream cake for Christmas Day. Whilst the flavour was lovely, why did it have icicles throughout it? Was it the milk in the recipe and the fact that you were asked to place cling film over the top that was the cause? It looked wonderful, but after […]

The trick to turning out crème caramel.

The difference between creams to cook with, explained.

Can you tell me how to make a red wine jus to serve with braised beef? By HELEN Emma Knowles, Gourmet Traveller food director, writes: Braises, by nature, have their own sauce by virtue of the cooking method. Usually you would braise meat in wine and stock (along with vegetables and other aromatics). If the […]

Australian beef. Where do we start? By Gourmet Traveller Australian beef is big. Big overseas, where it graces the menus of leading restaurants in the US, UK, China and Japan, and big at home, where we’re buying more of it than ever for our own kitchens and paying top-dollar for it when we dine out. […]

I have a large cotechino in cryovac. I plan on poaching the cotechino in the cryovac, then grilling half (in pieces) for Easter Sunday lunch. Can I freeze the remaining poached half to reheat or grill later? By Lulu Emma Knowles, Gourmet Traveller food director, writes: The rule of thumb is that meat should be […]