Sarah Oakes, GT’s new editor, reflects on her first issue – July, out now – and returning to the simple comforts of home.
These potatoes are a bit more time-consuming to prepare than simple roast spuds, but they look impressive and get lovely and crisp on the base, the pancetta fat melting into the layers and adding delicious salty-pork flavours.
We've used Swiss brown and king brown mushrooms here because they retain a nice al dente texture when cooked.
Our resident expert on Asian cuisines, Tony Tan, has the lowdown on this fiery addictive dish hailing from Sichuan province.
The bitterness of dark chocolate and the earthiness of matcha are a surprisingly good pairing. These are the perfect mouthful to stave off sugar cravings - the challenge is to stop at just one.
A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.
These chewy biscuits are a most intense shade of green, and full of earthy matcha flavour. They're the ideal texture for ice-cream sandwiches - vanilla ice-cream would be perfect, or go for a double-matcha dose and make the ice-cream.
When it comes to ever-changing food fads, the trick for farmers is to winnow the wheat from the chaff, according to Paulette Whitney.
"I'd love to attempt the pumpkin galette at Fred's in Paddington. Can you publish the recipe?" - Jacinta Johnson, Woolloomooloo, NSW Baking this galette on a pizza stone gives best results. REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.