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.
Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
Bring a splash of striking copper to your kitchen with these burnished essentials.
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?
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
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.
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.
"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 firstname.lastname@example.org 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.
What's next for the unstoppable spirit?
The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.
A tablespoon of cocoa powder, glossy ganache or curls of grated single-origin chocolate - there are many ways to make a hot chocolate, but what's the trick to creating a great one? Below is a round-up of the best products and tips from those in the know.
(Pictured above, anti-clockwise from top: Grounded Pleasures Straight Up Cocoa; Cacao Barry's Venezuela Origin dark couverture, Josophan's chocolate bombs; Mörk Original Dark 70%)
Marcus Allison is well versed in the art of hot chocolate. The owner of Heirloom Chocolate, he started out selling hot chocolate from a small market stall and now owns two Brisbane cafés and a chocolate-importing company. His secret? Grated chocolate. "It's impossible to beat real chocolate melted with milk," says Allison. He suggests steaming half a cup of grated chocolate with a cup of milk and finishing it with an extra sprinkle of chocolate. And temperature is a factor, too. "The perfect temperature for hot chocolates is 60 degrees - hot, but not too hot."
Heirloom Chocolate, $12.50 for 250gm, available at Brisbane's John Mills Himself, johnmillshimself.com.au, and Bunker Coffee, bunkercoffee.com.au
Made from Venezuelan cocoa beans blended in North Melbourne by a Swede and a South Australian, Mörk has quickly become the preferred chocolate powder of baristas across Australia - you'll find it at Reuben Hills in Sydney, Monday's Coffee in Adelaide and the Ona cafés in Canberra among others. The team at Ona suggests steaming a cup of milk with a large tablespoon of the Original Dark to make "delicious chocolate milk".
Mörk Original Dark 70%, $22 for 250gm. morkchocolate.com.au
For the team at Sydney's Kakawa, ganache is the way to go. Theirs is made using 62 per cent Valrhona dark chocolate. Director of Sydney's Boon Café, Palisa Anderson, is on board. "We use Kakawa's dark ganache in all our chocolate drinks - hot, iced and frappés," she says. "They're all made with fresh full-cream milk and a healthy dose of ganache."
Kakawa ganache hot chocolate, $8 for 150gm, available at Kakawa, 147 William St, Darlinghurst, NSW, kakawachocolates.com.au
Cacao Barry is known for producing award-winning chocolate. And their line of single-origin chocolates, made from beans imported from countries such as Cuba, Ghana and Mexico, make distinctly flavoured hot chocolates. If you use the 72 per cent Venezuelan, for example, you might pick up notes of woodiness and red wine. They suggest heating a cup of milk to 70 degrees and combining it with 40gm of chocolate.
Cacao Barry Venezuela Origin dark couverture, $30 for 1kg. savourschool.com.au
Black Gold Cacao
Frank Velásquez, owner of Black Gold Cacao, makes his chocolate powder from raw cacao imported from his family farm in Venezuela. The team at Sydney's Edition Coffee Roasters thinks it makes the perfect hot chocolate. "Our recipe is super-simple: one and a half teaspoons with 175ml of milk. Steam. Serve," says Edition's Daniel Jackson. "It keeps them coming back."
Black Gold Cacao Premium Chocolate Powder, $12 for 150gm, available from tobysestate.com.au
Clockwise from top: Haigh's Premium Drinking Chocolate; Bahen & Co's tablet (under knife); Hunted + Gathered Drinking Chocolate.
Bahen & Co
While Josh Bahen was making wine in Burgundy he stumbled across a fifth-generation chocolate producer. He then moved back to Western Australia, changed careers and launched Bahen & Co with his wife Jacqui. Their chocolate "tablet" - 750gm of single-origin chocolate - is perfect for quick hot drinks. "Dissolve 25gm of the tablet in a shot of boiling water and add 200ml of steamed milk," says Bahen. "It's very simple, but the flavour profile is like no other."
Bahen & Co 70% Single Origin Tablet, $39 for 750gm. bahenchocolate.com
Founded in 1915, Haigh's is the oldest family-owned chocolate producer in Australia. The Adelaide factory makes more than 250 varieties, one of which is their rich and sweet drinking chocolate. They suggest mixing three heaped teaspoonfuls with a few drops of boiling water, adding it to hot milk and serving it with a marshmallow.
Haigh's Premium Drinking Chocolate, $14.40 for 225gm. haighschocolates.com.au
Hunted + Gathered
Hot sauce, jerky and chocolate? Yes, Melbourne's Hunted + Gathered sell an odd mix of products, but they know how to make a good cup of cocoa. Their drinking chocolate, which is served at Melbourne's Everyday Coffee and Green Park Dining, has hit retail shelves for the first time. It's 70 per cent dark chocolate made from Dominican Republic cacao and sweetened with coconut sugar.
Hunted + Gathered Drinking Chocolate, $20 for 250gm. huntedandgathered.com.au
Craig McKenzie, co-owner of Grounded Pleasures, moved from coffee to cocoa beans to explore the world of hot chocolate. Together with his business partner, Sophie Welton, he makes drinking chocolate flavoured with the likes of peppermint oil from the south of France, Papua New Guinean vanilla beans and Australian dried chilli. McKenzie suggests heating 200ml of milk with a heaped tablespoonful of drinking chocolate, either on the stove or with a steam wand, and topping the drink with more chocolate. He's not against marshmallows either.
Grounded Pleasures Straight Up Cocoa, $13.90 for 150gm. groundedpleasures.com.au
Spheres of gold-flecked dark chocolate filled with powdered and flaked chocolate - this is not your average hot cocoa. Josophan's chocolates are handcrafted in Leura in the Blue Mountains from fair-trade certified Belgian chocolate. Simply drop the bombs into a mug of hot milk and stir until combined. See your doctor if pain persists.
Josophan's Hot Chocolate Bombs, $12.95 for two. josophans.com.au
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.×