Healthy Eating

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

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Fast autumn dinners

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

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.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Bali's new wave of restaurants, hotels and bars

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.

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.

Beechworth's new winemakers

Jeremy Schmölzer and Tessa Brown of Vignerons Schmölzer & Brown

Jeremy Schmölzer and Tessa Brown of Vignerons Schmölzer & Brown

An energetic and accomplished new crop of wine talent is taking Beechworth to the next level.

"Planting your own vineyard and starting up a new wine label is like dancing on a flying carpet," says winemaker Tessa Brown. "There's so much at risk - but it's awesome. Awesome being up here, working for ourselves, working on the land, and feeling that we're part of an exciting wine community."

"Up here" is Beechworth, in north-east Victoria. Brown and her partner, architect Jeremy Schmölzer, moved to these foothills from the Mornington Peninsula (where she had been working as a winemaker) in 2013, after buying a property in the region. The couple have planted 10,000 grapevines on their land and, while waiting for those plants to start bearing, have been buying grapes from local growers to produce superb mineral-laced chardonnay, earthy pinot and pale, dry rosé under their label Vignerons Schmölzer & Brown.

It's one of a remarkable number of impressive new wine labels to have cropped up in Beechworth over the last five years. The small region is already home to a disproportionate number of well-known producers - Giaconda, Castagna, Sorrenberg, Savaterre - not to mention a clutch of well-established but lower-profile wineries and vineyards such as Fighting Gully Road and Pennyweight. But the energy and expertise of the latest wave of newcomers - not to mention the sheer quality of their wines - is set to take the region to a new level.

Not surprisingly, given the peerless reputation of Giaconda's chardonnay, many of the new ventures feature the great white grape: former Vue de Monde sommelier Rocco Esposito is producing a fine and fruity example under his Project 49 label; Daniel Balzer makes a textural, refined example under the Willem Kurt label; Adrian Rodda sources chardonnay from the old Smiths' vineyard (the first planted in the region in the modern era) for his A Rodda label; and Chris Catlow makes Beechworth chardonnay (as well as Yarra Valley and Macedon Ranges chardonnay) under the Sentiō label at his winery in a renovated hospital just outside town.

"I fell in love with chardonnay when I worked some vintages in Burgundy," says Catlow. "The grape has this amazing ability to express a sense of place. So I source grapes from the three very different regions and make them exactly the same way to highlight this expression."

Like Brown, Catlow was drawn to Beechworth from the Mornington Peninsula, where he'd worked for wineries including Paringa Estate and Kooyong. For him, though, it's a homecoming: he was born in nearby Wodonga and spent a lot of time during his formative wine years with Barry Morey at Sorrenberg.

"It's been a good move, coming back," he says. "I've been surprised at the number of young, talented producers here now. We all love wine and love making wine; there's a feeling of great promise and diversity."

Diversity is definitely the word that springs to mind when faced with the flood of great new reds emerging from Beechworth's many and varied soils and aspects: from the plum compote and spice flavours of Baarmutha Wines' shiraz to the intense, savoury quality of Haldon Estate's cabernet, and the elegant claret stylings of A Rodda's Cuvée de Chez red blend.

Pete Graham is a good example of a winemaker embracing this diversity. Graham worked at Giaconda for 13 years, and was involved in a joint venture vineyard (the old Nantua vineyard) with Giaconda's Rick Kinzbrunner and Rhône winemaker Michel Chapoutier until 2012, when he bought his partners out. He now produces a variety of different wines under three labels - Ergo Sum, Domenica and Two Cells - from this one extraordinary site, including a textural roussanne-marsanne and an entrancing peppery shiraz.

"There's been enormous change in Beechworth in the last five years," says Graham. "So many new people and wine styles. And while you'd think all these people starting a business would be competition, in fact it expands awareness of the region - which means we all sell more. We also push each other to make better wine."

Tessa Brown points out that the excitement in Beechworth can be felt in neighbouring regions. Indeed, Schmölzer & Brown, Domenica and Sentiō are part of a promotional group of like-minded winemaking friends called The Thursday Table that also includes relatively new, mostly young, producers, Scion and Simão & Co in Rutherglen and the Alpine Valleys, and Eminence Wines in the King Valley.

"I see what's happening as a broader community of new winemakers," says Brown. "It's a new Beechworth and a new north-east."

Signature Collection

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

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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.

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2017 Restaurant Guide

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

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