After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
Kicking off in February 2018, six exclusive cruises will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
What's next for the unstoppable spirit?
Sarah Oakes, GT’s new editor, reflects on her first issue – July, out now – and returning to the simple comforts of home.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email email@example.com 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.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
A celebration of one of our favourite breakfast foods.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
Take your Margaritas to the next level with the smoky citrus punch of mezcal and grapefruit.
Mezcal is a bit like tequila's less-reputable cousin. And when
you think that tequila already represents the more iniquitous end
of the liquor cabinet for most folks, you know that you're looking
at a spirit that needs to be handled with care. In this take on the
classic Margarita, Marty Campaign, from new Sydney bar Freda's,
replaces the traditional tequila with mezcal for a drink that won't
be forgotten in a hurry. A well-made Margarita, Campaign notes, is
essentially "a perfectly balanced sour", so pay careful attention
to the acid balance and satisfaction will be yours. Freda's, rear 109 Regent St, Chippendale, NSW,
(02) 8971 7336.
FREDA'S MEZCAL MARGARITA WITH PINK GRAPEFRUIT
Take a chilled coupe, rub half the lip of the glass with a cut lime, press it into a saucer of Murray River pink salt and set aside. Add 50ml El Señorio Mezcal, 20ml pink grapefruit juice, and 10ml each Cointreau and lime juice to a shaker half-filled with ice. Shake hard and fast, then strain through a fine sieve into the chilled salt-rimmed glass. Add a sliver of pink grapefruit zest over the lip of the glass to garnish, then serve without delay.
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