Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Big red alert

Step away from the cheeseboard with that gutsy red wine. Max Allen and Will Studd have done the research and found more harmonious drink and cheese pairings.

If you want to spark a lively discussion - and hopefully put smiles on your friends' faces - the next time you sit down to tuck into some cheese and wine, try this simple tip: don't open a bottle of red.

In fact, try not even opening a bottle of wine at all.

We've been exploring the gastronomic permutations of cheese and drink matching for almost two decades. And we've found, time after time, that the traditional go-to choice of a big red wine is seldom the best: the drying tannins of a cabernet, or the full-bodied power of a shiraz can often clash with the complex flavours and textures of good cheese.

White wine, sweet wine, sparkling wine - even (or especially) non-wine drinks such as cider, beer and Japanese sake - are often far better choices. And the fact that a lot of people haven't even considered there could be an alternative to red wine when it comes to the cheese course makes it worth trying at least one of the following combinations. You might be surprised - but you won't be disappointed.

Riesling and Comté
The word we keep coming back to when describing great cheese and drink experiences is "retronasal": how the flavours on your tongue shoot up the "smell chimney" at the back of your mouth to be perceived by the aroma receptors behind your nose. Which is why crisp perfumed riesling plus dense perfumed Gruyère-style cheese equals retronasal joy.

Cider and Camembert
Not an unusual match at all, really - if you're from Normandy, that is. Look for the most rustic, cloudiest cider you can find (preferably from Normandy), ripen your Camembert to its oozing best, and then revel in the rich, barnyardy retronasal explosion of flavour as you combine the two in your mouth.

Ale and Cheddar
Or Wensleydale, or Cheshire - the point is, we have found that a full-flavoured English-style beer, such as a fragrantly hoppy India Pale Ale, is a sensational partner for England's hard, cooked cheeses. We think it's the tangy intensity of the cooked curds and the oily intensity of the hops that have something to do with it.

Fino Sherry and Manchego
This is a classic Spanish match, when you think about it: you arrive at a small, welcoming tapas bar down a narrow laneway as dusk falls, you settle at the bar and the waiter offers you a plate of dry-textured, salty sheep's milk cheese and a glass of bone-dry, briny fortified wine, and suddenly all is right with the world.

Moscato and Fresh Curd
Think freshness and youth: barely fermented curds, almost straight from the udder, matched with a wine style that, effectively, is still-fermenting grape juice, almost straight from the vine. Think opposites attracting, too: the sweetness of the moscato is a great companion for the acidic twang of the cheese.

Champagne and Parmigiano-Reggiano
The key to this match is texture: there's an exquisite affinity between the tingling feel of bubbles in Champagne and the crunchy little crystals of calcium lactate embedded within the dense richness of a good old parmesan. Oh, and umami, too: there's heaps of savoury deliciousness in both the yeastiness of Champagne and the cheese.

Sake and Roquefort
We know, it sounds bizarre: Japanese rice wine and French blue cheese - a culture clash. But trust us: splash out on a good, medium-dry junmai sake and try it with this classic cheese. We think you'll be surprised. The fruity aroma and intense flavour of the koji mould used to make the sake is a great match for the saltiness and sweet blue-mould flavour of the Roquefort.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
The World's Best sommeliers are coming to Australia
28.03.2017
Archie Rose’s latest gin is inspired by autumn in Japan
10.03.2017
Hot Plates: Avenue C Wine Co, Canberra
15.02.2017
Signature Drink: Sweetwater’s Basil Smash
13.02.2017
Ten top vermouths to try
09.02.2017
A guide to celebrating Peru’s National Pisco Sour Day
03.02.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Jennifer Hawkins Sesion tequila

Tequila is the new black. At least it is for Jennifer Hawkin...

Top drops: March 2017

From a floral bottle of English bubble to a tangy gin perfec...

Australian sour beers

Craft brewing in Australia is hitting a sour note, and that’...

Original Sin's Grande Bellezza

A fresh, bright Italian-accented sundowner.

Short restaurant wine lists

Small is the order of the day in restaurants, with tight win...

Mitch Monaghan, Nespresso

We caught up with Nespresso Australia and New Zealand coffee...

Signature Drink: The Baxter Inn’s Charlestown

Grab the mink and the fedora – this Baxter cocktail means bu...

Game up your G&Ts with a Distiller’s Strength Gin

Is this the year of gin going where no botanicals have gone ...

Signature drinks

Thirty of our favourite drinks from Australia's best bars an...

Hot 100 2015 - Drinks

The world is getting hotter and we’re not talking about glob...

Mover, shaker

The best thing you can take to a party, according to cocktai...

How to improve your wine-tasting ability

Drinking wine is more than a matter of taste, writes Max All...

Best Australian red wines for drinking now

Australians are getting a taste for thirst-quenching reds ma...

Best Australian gins

The local gin craze is in full swing. Max Allen taste-tests ...

The art of the cocktail list

In our inaugural Cocktail List of the Year awards, GT cockta...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×