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.
Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but their food is all the more satisfying for the time it takes to travel there.
The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.
Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.
The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.
Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.
Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.
The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.
Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.
Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
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.
It's the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
There’s plenty of potential in the depths of your crisper; you just have to be creative.
The best defence is a good offence, not least of all in the cocktail cabinet, as this little-known classic amply demonstrates.
"On paper, it looks boozier than it really is," says Steve
McDermott, bar manager at pioneering Brisbane watering hole The
Bowery, of The Attack. "The Sherry in the mix lowers the alcohol.
It's actually very palatable and pretty easy-drinking.'' A bit of a
misnomer then? "The Attack cocktail will certainly get your night
off to a good start.'' McDermott recommends making your own
grenadine (dissolve a cup of sugar in a cup of pomegranate juice on
the stove and cool) rather than using too-sweet commercial
varieties. "This would have been shaken originally, but stirring
gives the drink more clarity," he adds. The original recipe, which
appears in Harry McElhone's 1927 Barflies and Cocktails, doesn't
call for a garnish, but McDermott says the drink benefits from a
lemon twist. Charge! The Bowery, 676 Ann St,
Fortitude Valley, Qld, (07) 3252 0202.
THE BOWERY'S ATTACK COCKTAIL
Add 40ml Calvados, 20ml fino Sherry, 20ml Cognac, a dash of anise-flavoured liqueur ("Pernod works fine," says McDermott, "or you could give your glass a rinse with Absinthe"), a dash of grenadine and a dash or two of Angostura bitters to a chilled mixing glass, then add ice to nearly fill. Stir smoothly for 40 seconds, then strain into a chilled cocktail glass. Garnish with a lemon twist and serve without delay.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Tequila is the new black. At least it is for Jennifer Hawkin...
From a floral bottle of English bubble to a tangy gin perfec...
Don’t be fooled – this cocktail looks pretty but packs a pun...
Craft brewing in Australia is hitting a sour note, and that’...
A fresh, bright Italian-accented sundowner.
Small is the order of the day in restaurants, with tight win...
We caught up with Nespresso Australia and New Zealand coffee...
Grab the mink and the fedora – this Baxter cocktail means bu...
Is this the year of gin going where no botanicals have gone ...
Thirty of our favourite drinks from Australia's best bars an...
The world is getting hotter and we’re not talking about glob...
The best thing you can take to a party, according to cocktai...
Drinking wine is more than a matter of taste, writes Max All...
Australians are getting a taste for thirst-quenching reds ma...
The local gin craze is in full swing. Max Allen taste-tests ...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×