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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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.
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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?
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 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.
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.
Numbered from top to bottom, left to right:
1. LANGUAGE WARNING
2016 Lino Ramble Blind Man's Bluff Bastardo, McLaren Vale, $30
Bastardo. Rather rude name. But a lovely grape from which to
make a vibrant, medium-weight red wine. Especially if it's grown in
McLaren Vale and is guided into bottle by the crew at Lino Ramble.
Available direct from the cellar.
2. TEXTURAL WHITE
2016 Lo Stesso Fiano, Heathcote, $35
The fifth vintage of this delicious white - grown at the
Chalmers vineyard and made at Jasper Hill - is, for me, a benchmark
for the fiano grape variety in Australia: rich, textural, nutty and
creamy on the tongue, but fresh and spicy, too.
3. LAY ME DOWN
2015 Mayford Tempranillo, Alpine Valleys, $36
Most Australian tempranillos, it's fair to say, are drink-now
propositions: juicy, round, soft-edged. This one has long been an
exception: deep, dark fruit and wonderful, grippy tannin crying out
for cellaring. And 2015 is the best vintage yet.
4. FOREST FLAVOURS
Brookie's Byron Dry Gin, Byron Bay, $75
This excellent new gin features 26 botanicals, 18 of which are
native to the Northern Rivers and some of which are foraged in
forest on the Brook family farm. It's bright, cool, full of
character and has a lovely sweet intensity.
5. ROCK AND ROLLE
2016 Koerner "Rolle", Clare Valley, $35
Koerner is one of the rising stars of the Clare; people are
raving about their restrained, medium-bodied reds, but I'm more
impressed by the whites, including this richly savoury and deeply
satisfying rolle (aka vermentino).
6. BITTER TWANG
Cappellano Barolo Chinato, Piemonte, $93 for 500ml
Yes, I know we did a big feature on aromatised wines (vermouths,
quinquinas, chinatos) a couple of issues ago, but this one is so
good - so bitter, so full of dark herbal goodness, so twangy on the
tongue - I felt you needed to be told about it.
Imported by giorgiodemaria.com
7. CLASSIC CAB
2015 Zonzo Cabernet Sauvignon, Yarra Valley, $55
The début releases from this reinvented Yarra estate includes
this wonderful cabernet: a classic expression of the grape as grown
in the central valley in a great vintage - deep cassis and dried
herbs, and fine, persistent but supple tannin.
8. IN THE HAND
Two Birds Pale Ale, Spotswood, $22 for six 330ml bottles
Never ones to follow convention, brewers Danielle Allen and
Jayne Lewis have waited five years to release their first pale
(usually the first style to roll off most crafty bottling lines)
and it's a bloody ripper: bold, fruity and highly quaffable.
9. SUPER FINE
2015 Dr Loosen Graacher Himmelreich Riesling Kabinett, Mosel, $50
This was the standout riesling at a recent tasting with Mosel
legend Ernst Loosen, and is everything I want in a kabinett: green
apple and mineral water refreshment, entrancing prettiness and
scintillating, perfectly balanced acidity.
Imported by cellarhand.com.au
10. REFRESHMENT FACTOR
2016 Singlefile Riesling, Great Southern, $25
You know how sometimes, on a warm afternoon, say, or when you
feel like a pick-me-up, or just because you're thirsty, you get the
urge for a lively, citrusy delicious young riesling? Well, this is
exactly the wine that will satisfy that urge.
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