Above all, my life’s work has been to convince as many people as possible that cooking a lovely meal without anxiety adds so much to the joy of living. I am in rebellion against those who tell me that every recipe has to be simple, that every dish has to be ready in 10 minutes, or that only dishes with just three of five ingredients should be attempted. Some memorable meals can be made in minutes, but there are many others that will simmer for hours in a low oven, or even need to marinate overnight. Complex flavours usually need time to yield the best result and these dishes are worth waiting for.
I encourage those starting on their culinary journey to consider their priorities. If you value something, you find the time to do it, be it surfing, playing the piano or going for a run. And cooking is the same. If you value sharing a meal with a special person, or a large family, or maybe just cooking for yourself, you will find ways to shape your day around selecting, preparing and cooking something that will taste wonderful.
Crema Catalana
SERVES 4
“Spanish crema Catalana or the English burnt cream or the French crème brûlée are all indulgent chilled custards made with cream or half cream/half milk and topped with a thin crust of caramelised sugar,” says Stephanie Alexander. “Shallow earthenware bowls are traditional in Spain.”
1 cup milk
1 cup thickened cream
1 lemon, washed
1 cinnamon stick, splintered
4 egg yolks
100 gm caster sugar
2 tsp cornflour
1/3 cup demerara sugar or soft brown sugar, sifted
This story is from the October 2021 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the October 2021 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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.
Legends of reinvention
As ultra-luxe hotel group Rosewood takes on three benchmark New Zealand lodges, MICHAEL HARDEN gets the read on this next chapter.
EVERYDAY
Easy entertaining, weeknight dinners and suppers to share, all made with speed, without sacrificing flavour.
Australia's most wanted
For love or money, building a wine collection pays dividends. NED GOODWIN reveals the Australian fine wines to put away.
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
The team behind Fico trot out a chic new pasta bar which makes simplicity something special, writes ALIX DAVIS.
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.