When Justine Schofield bits into a just-cooked onion ring - a salt and vinegar onion ring, no less! - on Tropical Gourmet, you can hear the crunch.
"That is, seriously, the crunchiest onion ring I have ever had," Schofield says in the show, after cooking a batch of the beer-battered rings.
So when we had a chance to chat the the TV host and cookbook author about all the recipes she's cooking on the new show, we had to ask the secret to that crunch.
Beer battered salt and vinegar onion rings Source: Tropical Gourmet
"With batter the key thing is make it and use it immediately. Don't wait for it, because all those delicious bubbles from the beer, you need them to make that crispiness. That's what I've learned over the years just doing batter after batter in different varieties, " Schofield explains.
"By keeping the air in there, the bubbles, you're going to get that crispier finish.
"So get everything prepared. Get your oil hot. Get your onions ready. Have your plate ready. Have your guests ready. Then make the batter just at the last minute and you will get the crispiest result."
She also likes to drain the cooked rings on a rack, rather than a paper towel, to preserve the crunch.
A visit to a brewery inspires Justine Schofield to cook beer-battered onion rings Source: Tropical Gourmet
Her salt and vinegar onion rings (recipe ) aren't the only thing you can use her beer batter recipe (her tip is to use a light ale, rather than a dark beer) on.
She suggests using it with calamari, little white bait, or pieces of zucchini.
"It's definitely a versatile recipe."
Join Justine as she meets producers, explores the countryside and cooks in beaches, gardens and even a brewery, discovering Queensland’s rich array of produce in Tropical Gourmet Queensland (double episodes Mondays 7.30pm on Food Network and on ). Watch the episode with this recipe on Monday 17 September.
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