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?
Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!
One of Sydney’s hottest restaurants is about to branch out in Asia.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.
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.
The hottest wine trend of the decade? That's easy: all things natural. Grapes grown with a minimum of sprays, preferably organic or biodynamic; nothing added in the cellar except perhaps a small amount of sulphur dioxide preservative at bottling. Just wine.
It's also been the most controversial trend of the past 10 years. Critics in the industry decry the lack of an official definition of natural. They grumble about the murky, rustic and even feral flavours found in some natural bottles, and they accuse some winemakers of jumping on the natural bandwagon. But the trend has been overwhelmingly positive as far as wine drinkers are concerned (so what if the chardonnay's a bit cloudy and smells a bit like cider? It's still delicious), and the movement shows little sign of slowing down.
If you want to brush up on your natural-wine smarts, here's my pick of a dozen of the best. All were made with as few additions as possible: spontaneous wild-yeast fermentation, no acid or enzymes or tannins added, no fining (clarification) or filtration, and very little (or no) sulphur-dioxide preservative at bottling. Almost all were produced from grapes farmed using biological (low-chemical input), organic or biodynamic methods. For readers particularly interested in this aspect of natural wine - whether the grapes are free of synthetic sprays - I've indicated which are from certified organic or biodynamic vineyards.
SPARKLING, WHITE AND ORANGE
Let's start with something bubbly: a pét-nat - pétillant-naturel, or "naturally sparkling" wine - that finishes fermentation in the bottle. The 2015 Les Capriades "Piège à Filles" Rosé ($40) from France's Loire Valley is a good example: organically grown gamay, grolleau noir and côt (malbec) grapes bring lovely hedgerow berry flavours to this pale-pink fizz produced with no additions at all.
The 2016 Bobar Yarra Valley Chardonnay ($30), made in a very natural way (no additions other than a tiny amount of sulphur at bottling; unfined and unfiltered) from conventionally grown grapes is a good example of cloudy but fine white. There's a slight haze to this wine, but it doesn't detract from the full, satisfying flavours of lemon pith and cracked wheat.
Many natural winemakers ferment white grapes on skins, producing rich, intriguing amber-coloured wines. A terrifically tangy, tannic, food-friendly example from the ancient winemaking country of Georgia is the 2015 Pheasant's Tears Kisi ($48): robust-flavoured certified-organic grapes fermented in large clay amphorae called qvevri. From closer to home, the 2016 The Other Right "Moonshine" ($36) is a beautifully pretty yet gently grippy Adelaide Hills organically grown viognier, fermented on skins for a week and bottled with no additions. Another fabulous amphorafermented wine, this time a pale, dry rosé made from certified-biodynamic syrah grapes, is the 2016 Cobaw Ridge "Il Pinko" ($35): slightly cloudy, with crunchy red-berry fruit and an even, creamy texture.
Next, a couple of brilliant, vibrant pinot noirs. Outspoken Adelaide Hills vigneron Anton van Klopper was one of the first winemakers in Australia to advocate for the natural cause, and his best wines, such as the entrancing, multilayered 2016 Lucy Margaux Monomeith Vineyard Pinot Noir ($45), have influenced a generation of others. Think winemakers such as Patrick Sullivan, now based in West Gippsland, whose 2016 "Windy Cottage" Pinot Noir ($46), made predominantly from biologically farmed Yarra Valley grapes, is thrillingly juicy and delicious.
A detour to France. Jean Foillard is not only one of the country's leading natural winemakers, he's also one of the very best producers in Beaujolais, a region many consider the birthplace of the modern natural-wine movement. His deeply fruity and supple, structural and ageworthy 2014 Morgon Côte du Py ($75), made from organically grown fruit with no additions except a little sulphur at bottling, is a benchmark.
Now a couple of boisterous Aussie red blends, both made using whole-bunch fermentation and carbonic maceration, designed for early glugging. The 2016 Smallfry "Stella Luna" ($28), from a certified organic and biodynamic vineyard in the Barossa, is a lovely blend of perfumed cinsault and gamy shiraz. And the 2016 Jauma Fairygarden Shiraz Grenache ($40), from an organically farmed vineyard in McLaren Vale, and made with no sulphur additions, is all spicy raspberries cascading cross the tongue.
And to finish, two fuller-bodied reds: the slurpy 2016 Cullen PF Malbec ($39), a preservative-free wine from one of Western Australia's most well-established certified-biodynamic vineyards, with saturated-mulberry notes; and one of the most brilliant Italian reds - natural or otherwise - I've tasted for a long time, the 2014 Foradori Teroldego Morei ($78). It's a biodynamically grown, amphora-matured single-vineyard expression of Trentino's teroldego grape: luscious, voluptuous dark cherries framed by sinewy graphite tannins.
When the grapes are this beautiful, so full of life and character, it's only natural to let them shine, unadulterated, unadorned.
Above, clockwise from top: 2015 Les Capriades "Piège à Filles" Rosé; 2016 Smallfry "Stella Luna"; 2014 Foradori Morei Teroldego; 2016 Patrick Sullivan "Windy Cottage" Pinot Noir; 2015 Pheasant's Tears Kisi; 2016 Cobaw Ridge "Il Pinko"; 2016 Jauma "Fairygarden" Shiraz Grenache; 2016 Cullen PF Malbec; 2016 The Other Right "Moonshine"; 2014 Morgon Côte du Py; 2016 Lucy Margaux Monomeith Vineyard Pinot Noir; 2016 Bobar Yarra Valley Chardonnay.
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.×