From the Editor, Leigh O’Connor.
Ageing isn’t just for wine and cheese anymore. Across Australia, the country’s boldest Chefs are pushing the boundaries of flavour by dry-ageing everything from fish to vegetables, embracing fermentation to unlock layers of umami and even ageing cocktails to create smoother, richer sips.
It’s all about using time as a secret ingredient - one that transforms taste and texture into something truly extraordinary.
This week, we’re delving into the innovative kitchens leading the ageing revolution, uncovering the science behind these bold experiments and revealing how you can bring a touch of that aged magic into your own cooking.
Dry-ageing meat offers several advantages, including enhanced flavour, improved tenderness and a more concentrated meat experience.
The process involves exposing meat to cold, circulating air for an extended period of time, allowing natural enzymes to break down connective tissue and proteins, resulting in a more tender and flavourful product.
We dish up not only the benefits of dry-ageing, but also a guide to achieve the perfect aged steak at home with just two utensils and one ingredient;
There’s just one thing that can amplify a memorable dry-aged steak meal that one step further – an excellently-paired wine!
For dry-aged meat, bold and full-bodied red wines like Cabernet Sauvignon, Malbec and Shiraz are natural choices. These wines have tannins and rich flavours that can stand up to the intensity of dry-aged beef. Zinfandel, with its bold fruit and slight sweetness, can also be a good pairing, particularly for steaks with a caramelised crust.
Check out our guide for perfect wine pairings for a memorable meal.
A little white lie to his mother led Ben Pienprasop to Australia to study a Masters degree in Accounting – in fact, he was continuing to follow his dream to study professional cooking.
Growing up in Kanjanaburi, Thailand, Ben’s family worked in agriculture and after each harvest, his Grandmother would cook a feast for all the workers, which he helped her prepare.
He now finds himself overseeing the pans at KARLA in the heart of Perth’s CBD, a modern Asian restaurant suspended over Yagan Square, where he and wife Kya – who is also the Sous Chef – deliver fusion cuisine cooked over flames and coals.
We chat to Ben about his mentors, the constant evolution of the hospitality industry and how a chocolate bar and glass of red wine are the perfect end to his working day.
With the Winter season on the horizon, you may be tempted to pack away the BBQ until next Summer.
Wait a minute…how about embracing the cosiness of Winter by grilling and rugging up with the family while tucking into some delicious maple-inspired charred meat and pescatarian dishes straight off the grill.
With many of us having fire pits or outdoor heaters in use alfresco, there is no excuse not to fire up the grill for some Winter warmth of the culinary kind. – we have three sure-fire recipes to get grilling!
Happy Easter everyone!
