Explainers

We fish the Dams in Queensland and have been told that after filleting and skinning our Australian bass and yellowbelly we should soak them in a solution of salt water: 2 dessertspoons of salt to 3 cups of water. The traveller’s story has it that it takes the muddy taste from the fish, and after […]

Where can I buy tapioca pearls? By Maureen1450 Emma Knowles, Gourmet Traveller food director, writes: You can find tapioca pearls at select delicatessens and sometimes at health food stores. Another good source is Asian grocery stores and supermarkets. The Thai Kee IGA in Chinatown is a good bet in Sydney.

My German colleague is very disappointed that she is unable to locate quark in Australia as this is the vital ingredient in many German cakes and slices. Do you know of a local supplier? By Alison Wright Emma Knowles, Gourmet Traveller food director, writes: Quark is available at some health food stores and delicatessens, but […]

Titanium strength gelatine vs gold strength gelatine – what is the difference, and can one be used in place of another?

In a word, yes, you can swap dried yeast for fresh. The main difference between fresh and dried yeast is stability, although purists swear by fresh and insist it’s superior in both flavour and leavening power. Fresh yeast is available from health food shops and some delicatessens in compressed form. The fresher it is, the […]

Why do I need to soak saffron? Adelaide Lucas, Gourmet Traveller‘s assistant food editor, writes: “Saffron threads are typically soaked in warm liquid beforehand if they’re not being added to a wet dish. Soak your saffron in warm water, stock, wine or milk, depending on what you plan to add it to; this aids in […]