The Gluten-Free Cookbook
Phaidon, $65
Nothing places the stamp of authority on a delicacies like a brand new ebook on the topic from Phaidon, publisher of food books that matter. So, it’s telling that their newest launch is that this, The Gluten-Free Cookbook, from Italian chef and educator Cristian Broglia. Billed because the “first-ever international information” to GF cooking, it contains 350 recipes which can be naturally gluten-free, fairly than wheat-substitute diversifications.
It’s a refreshing method, inviting comparisons with the shift in plant-based delicacies away from “faux meat” to making ready greens in a extra naturalistic method. Recipes cleave to the normal: suppose Cuban cassava flatbread, Cambodian steamed fish curry, Norwegian salted lamb ribs and Venezuelan milk flan.
The takeaway? GF is all about journey, not deprivation.
Repeat Offender
Elwood, Victoria
Even coeliacs can eat with none qualms at Repeat Offender, a wholly gluten-free restaurant.
It’s one factor to supply a spread of gluten-free options. As a Latin American-style eatery, Repeat Offender was at all times well-placed to favour corn, fairly than wheat, for the bottom carb of its wonderful, snackable menu. However to go all-in? Final 12 months, this breezy neighbourhood tapas bar launched a wholly GF menu – and hasn’t appeared again.
“Consuming out and always having to undergo your allergic reactions is tiresome and a few locations simply don’t get it,” says Repeat Offender’s Michael Woods. “We needed to have a spot the place individuals can order with out having to cut and alter.”
That goes for coeliacs, too, who can eat right here protected within the information the kitchen is solely freed from gluten merchandise. As Woods says: “The one factor that isn’t gluten-free is a few of our beers – however we’ve that lined, too, with Two Bays GF XPA on faucet.”
Gluten-free rigatini with blue swimmer crab
Ronnie’s, Rialto Piazza, Melbourne
Ronnie’s in Melbourne makes a first-class rigatini crab pasta, and it’s deliciously gluten-free. Pete Dillon
“It’s so good, even the carnivores will need to eat it.” So goes the clichéd praise for a plant-based dish.
Properly, meet the gluten-free equal, the housemade rigatini with crab at New York-style Italian diner Ronnie’s in Melbourne. Sure, it’s so good even the pasta purists will need to eat it – and never only for the uncommonly liberal serving to of shelled, candy crab, hit of harissa chilli butter and luxe addition of salmon roe.
Chef Matthew Butcher says the pasta itself is a “fixed work in progress” for him and his group. “We’re at the moment on about model 10 of the recipe,” he says. “And we tweak it barely daily.”
Gluten-free focaccia
A’Mare, Crown Sydney
It’s true, the GF bread provided at broad-minded eating places is mostly higher than it was once. Even so, a lot of it’s nonetheless too cakey, brief on flavour, or each (memo bakers: gluten-free doesn’t imply salt-free). Not so the focaccia at Crown’s flagship Italian diner, fairly one of the best and most satisfying GF bread we’ve loved in a restaurant anyplace.
Sydney’s a’Mare comes up trumps within the GF focaccia stakes.
A’Mare’s Alessandro Pavoni is tight-lipped on the specifics. However he does say the bread’s mild and fluffy texture is all right down to the “high quality of flour, the olive oil and the lengthy fermentation”.
