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.
Campari with your cornflakes? Whether booze is okay at breakfast depends on time and place, writes Max Allen.
We talk to Jason Held, CEO of Saber Astronautics, about his flying routine and his favourite hotels for business travel.
Rome's hottest pizzaiolo is rocking a new craft-beer pub near the Vatican.
Ryan Foote draws inspiration from the culinary experience for his bold, playful porcelain tableware.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
An Adelaide landmark has begun an exciting new chapter under Emma McCaskill.
It's the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
One of Sydney’s favourite pubs will headline the festival’s food line-up.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
These fluted French doughnuts are made from a choux-like pastry dough, giving them a light, airy texture. Crullers are best eaten the same day they're made.
From mushrooms on gruyere toast to tapioca porridge washed back with a satisfying honey and fig jam cappuccino, there will be no complaints when the alarm goes off tomorrow.
From Lizard Island to Tasmania, the Kimberley to Byron Bay, here are the best lodges and resorts in Australia in 2017 for ultra-luxurious experiences in remarkable surroundings.
A North Sea-focused restaurant from Rene Redzepi and Thorsten Schmidt has opened on the original Noma site.
This ultra-simple sandwich is our take on the signature served at Hong Kong's Australia Dairy Company. Shaved leg ham would add another dimension, as would toasting one side of the bread slices, but we love the simplicity of this straight-up version. It's definitely a case of a dish being greater than the sum of its parts.
Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
Flexing from sweet to savoury, muscat works in a host of
occasions. Max Allen does the festive matchmaking.
Muscat is one of the most versatile and food-friendly wine grapes in Australia, and it's worth getting to know the variety in its many guises as we head into the Christmas feasting season.
You're probably most familiar with muscat in the form of the famously luscious, deep-golden fortified wines from Rutherglen or, under its Italian pseudonym moscato, as a light, sherbety-sweet sparkling produced by wineries all over the country. Both styles are almost mandatory during Christmas. A growing number of Australian winemakers are also producing other expressions of the grape, from exquisitely perfumed but bone-dry whites to younger, lighter dessert wines.
The muscat family of grapes is very old, and had already spread across Europe by the time many Old World wine regions had been established. As a result, muscat has long been grown in European vineyards from southern Italy to Spain, where it's called moscatel.
While most Old World winemakers produce sweet wines from muscat, in some regions of France - Côtes de Gascogne in the south-west and Alsace in the north-east, for example - it's common to find dry white wines made from the grape, wines that smell enticingly sweet, but taste fresh and savoury on the tongue.
A couple of Australian winemakers have emulated this dry style over the years - notably St Leonards in Rutherglen - and a recent surge of interest has resulted in some lovely new local examples. From McLaren Vale, the Leask family's 2014 Hither & Yon Muscat Blanc ($20) is all floral aromatics that's clean and crisp in the mouth, while the 2013 Fleur ($19) from Rutherglen winery Scion is fuller-flavoured, more textural on the tongue, but finishes dry. Both would be delicious matched with a cold seafood salad on Christmas Day - Vietnamese-inspired prawns, perhaps.
South Australia's warm Riverland district grows much of this country's muscat crop and, while most of that fruit is destined for cheap 'n' cheerful sweet white, a handful of boutique makers in other regions are using it to produce drier, more characterful wines.
Langhorne Creek organic winery Temple Bruer has released small batches of stunning wild-fermented Riverland wines including a super-spicy and grapy 2014 #2 White Frontignac ($25); new, small Adelaide Hills-based label Unico Zelo has released a rich but dry 2014 Muscat d'Alessandria ($23) made from Riverland fruit; and winemaker Brad Hickey from Brash Higgins in McLaren Vale has pushed the stylistic boundaries with a dry, amphora-fermented, slightly cloudy Riverland muscat he calls 2013 ZBO ($37) - a complex wine I'd consider matching with classic roast pork or turkey with all the trimmings.
There's obviously something in the water in McLaren Vale, because the region is home to another winery pushing the boundaries with muscat. The 2014 Conte Estate "Il Bacio d'Oro" (kiss of gold) Moscato ($20) is the first example of this style I've come across that's been made without sulphur dioxide added as a preservative. The resulting sweet and fizzy wine appears a little rustic (it's slightly cloudy, unlike most moscatos), but what it lacks in conventional good looks it more than makes up for in flavour: unrestrained grapy muscat juiciness bursts all over your tongue. Drink it nice and cold as an anytime apéritif.
One of the most popular styles of muscat in southern France is called Beaumes de Venise, made by fortifying partially fermented grape juice with neutral spirit, then bottling the strong, sweet, golden wine while young and fresh. A few winemakers have tried producing this style here, notably Barossa winery Torbreck, whose 2013 "The Bothie" ($20) would make a fine partner for mince pies and a double espresso on Boxing Day.
Then there are this country's oldest and most profound fortified muscats, which are from Rutherglen. The best of these aren't cheap - Campbells' brilliant Merchant Prince Rare Muscat, for example, costs $110 for a half-bottle - but, among the finest and most memorable wines in the world, they're worth every cent: impossibly rich and complex, with a lingering warmth and taste of honeyed history that lasts for hours.
I can't think of a single wine lover who wouldn't be overjoyed to find a rare Rutherglen muscat in their stocking on Christmas morning.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
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.×