1. Japanese short-grain white rice
Rice forms the base of some of Japan’s most popular dishes. This is glutinous, short-grain rice that becomes sticky once cooked. Use it for sushi or donburi.
2. Rice flour
A sticky rice flour commonly used to make Japanese confectionery. It’s entirely gluten-free, too.
3. Pink pickled ginger
Also known as gari, these bright pickled strips are sweet, spicy and briny. Store in the pantry before opening, and the fridge straight after.
4. Karashi mustard
Made from crushed Brassica juncea seeds, this fiery, slightly bitter condiment has a flavour similar to horseradish.
5. Soy sauce
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Diese Geschichte stammt aus der June 2021-Ausgabe von Gourmet Traveller.
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Barossa Valley
We hit the road for a weekend escape, exploring the best regional Australia has to offer. This month we head to the Barossa Valley in South Australia.
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As ultra-luxe hotel group Rosewood takes on three benchmark New Zealand lodges, MICHAEL HARDEN gets the read on this next chapter.
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Easy entertaining, weeknight dinners and suppers to share, all made with speed, without sacrificing flavour.
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MEET THE MAKER GREG LAMBRECHT
When US-based engineer Greg Lambrecht invented wine preservation system Coravin a decade ago, he changed the way we drink premium wine.
SANDALFORD
Following its recent reboot, this historic WA winery restaurant is ready to wine and dine a new generation of guests, writes MAX VEENHUYZEN.
PITZI
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BATHERS' PAVILION RESTAURANT
A new era is dawning at a lower north shore landmark, writes MATTY HIRSCH, with an astute new recruit leading the way
VUE DE MONDE
A Melbourne icon emerges from a makeover refreshed and energised, writes MICHAEL HARDEN.
STEPHANIE ALEXANDER
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet chef, author and original cook's companion, Stephanie Alexander AO.