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How to carve a jack-o'-lantern


We ask three American chefs to share their pumpkin carving secrets.

How to grow tomatoes


Rediscover the true taste of tomatoes – there’s no substitute for the home-grown, vine-ripened real thing.

The producers


Old-breed English pigs and classic French technique meet in southern New South Wales.

Seafood platters


Is there still a place for the classic French-style seafood platter?

Fergus Henderson on French cuisine


Culinary sins may be committed in France, but it’s still the touchstone for kitchen bliss, writes Fergus Henderson.

The cheat


Whether you’re entertaining on the hop or stuck for a midweek meal, a stash of frozen pastry can save the day.

The farmer’s strife


It’s not all “the good life” being a producer – sometimes it’s more like the good, the bad and the ugly...

Peter Gilmore launches his first app


Peter Gilmore is coming soon to an iPad screen near you.

What are sot-l’y-laisse?


They’re overlooked by many, but savoured by enthusiasts for their texture and flavour...

Cloudy Bay at Eveleigh Farmers' Market


Ah, October. The sun is out, the layers are off and the winter blues are a distant memory (almost)...

Breaking the cheese mould


A French cheesemaker broke the mould with his new method of recreating the classics, writes Will Studd.

How to grow zucchini


The French say courgettes, we say zucchini – whatever you call the versatile squash, now is its time to shine in the sun.

Australia's best pies and sausage rolls


They're the unofficial food of the stadium, the birthday party and the road trip...

Anchovy taste test


Are all anchovies created equal? We popped some top-dollar tins to find out.

Are any spring flowers worth eating?


With borage flowers and violets everywhere, it’s easy to forget the artichoke is in some ways the ultimate edible flower.

Matt Moran in Broome


Out shooting his TV series Paddock to Plate, Matt Moran visited Paspaley’s farms in Broome...

Give A Fork!


Sustainable Table is encouraging Australians to think about responsible food consumption...

Fergus Henderson's tribute


Recalling moments that shaped his career, Fergus Henderson pays tribute to his late food-loving father.

The cheat


Your stockpot is still in the cupboard and winter has depleted your supplies. Don’t despair...

How to plant cucumbers


Spring planting ups the anticipation of warmer weather, so start with cucumbers for salads, pickles and refreshing G&Ts.

The producers


Campania meets Queensland with delicious results.

New Zealand's raw-milk cheeses


Across the Tasman, artisan dairies are getting the go-ahead to produce raw-milk cheese, writes Will Studd.

The producers


West Australian sunshine plus healthy water reserves equals some of the nation’s tastiest chickpeas.

Victor Churchill turns five


The boutique butcher is celebrating its fifth year with a series of special events throughout September.

Feeding frenzy


After a battery of festivals and feasting, even the elite troops are wounded, writes Fergus Henderson.

The cheat


Keep a jar or two in the pantry to use with pizza, pasta and meats when time’s short or the season is past.

Best meat for winter roasting


’Tis the season to be roasting; how about something new to stick in the oven this Sunday?

Inside Out almond milk


Thicker, creamier milk, with a more pronounced almond flavour.

Winter seafood essentials


Even though most of us associate seafood with summer, it’s actually at peak value in winter and spring...

Fergus Henderson on lunchtime entertaining


The true magic of a meal shared with friends is at its most potent at lunch...

What is jumbuck?


The jumbuck has leapt straight from the pages of Banjo Paterson and onto menus...

The cheat: curry paste


Take the hard graft out of pounding your own spice mix and pick up a prepared paste to make light work of a Thai meal.

How to make perfect cheese on toast


How do the experts approach that winter essential, cheese on toast?

Gourmet Traveller Gourmet Fast app


Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android).

Food emoji we wish existed


What? More than 200 new pictograms in the latest Emoji set, but no hotdogs?

Gamze smokehouse


Bringing local flavour to artisan-made bacon.

Australia's best bacon revealed


Introducing Australia's best bacon.

Fair game


For Fergus Henderson the winter of his content is made glorious by the onset of grouse-shooting season.

Why is kale so expensive?


As kale’s popularity has soared, more and more growers have been planting it...

Black magic


On plates, menus, social media feeds - Australian black winter truffles seem to be everywhere right now...

What are cured eggs?


Everything you need to know about cured eggs and how to use them.

The cheat


Sheets of fresh lasagne are the answer when you crave a fix of egg pasta but lack the time to prepare the dough.

Harvest at GOMA, Brisbane


Harvest, a new exhibition at Brisbane’s GOMA, takes food from the table and the field to the gallery wall.

On the pass


Looking back over the 20 years she's been in business, Phillippa Grogan from Phillippa's checks in.

Wapengo Rocks oysters


A cleaner greener rock oyster.

Fergus Henderson on 20 years of St. John


As his restaurant comes of age, Fergus Henderson salutes fickle fortune and roast bone marrow.

The cheat: tomato passata


Italian cooks know a thing or two about tomatoes, so follow their lead and enjoy the full flavour of ripe tomatoes all year with passata.

Ask the expert


Is there any truth to the saying: “the nearer the bone, the sweeter the meat?”

Ferran Adria in Sydney


Ferran Adria talks about the future of elBulli in our latest video.

The Australian Blue Ribbon Cookbook


We caught up with Liz Harfull, author of The Australian Blue Ribbon Cookbook, to find out why we should buy her book. Here's what she had to say.

What is soju?


Everything you've ever wanted to know about Korean spirit soju.

Dan Lepard talks unrefined sugar


Baking guru Dan Lepard runs us through the ins and outs of unrefined sugar.

Australia's best chocolate shops


Our favourite chocolate retailers and craftspeople in Australia.

Fergus Henderson on chocolate


Sentenced to life without chocolate, Fergus Henderson savours the memories and foresees his undoing.

Otway Forest Shiitake


Victorian know-how plus Japanese mushrooms equals delicious results.

The cheat: roast capsicum


Used in dips, soups, salads and pasta, char-grilled peppers bring richness to many a midweek meal.

How to pack seafood for short trips


How can I pack seafood to take to the beach house this Easter?

Lampascioni


What are lampascioni and what can you do with them?

Australia's best gelato shops


Here's the inside scoop on some of the hottest (or should we say, coolest) gelato shops in the nation right now.

Gourmet preserved fish


Next-level preserved fish comes of age in Italy.

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