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.
With an endless coastline, bushwalks and vineyards aplenty, plus agreeable temperatures year-round, Port Macquarie might just be the east coast’s best kept secret winter getaway.
Michael Harden gives us a rundown on the menu at Tipo 00's new "not pasta" sibling. Surprisingly, his recommendations include a few killer pastas.
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.
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.
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.
Craft brewing in Australia is hitting a sour note, and that's no bad thing, writes Max Allen.
Ashley Huntington laughs his big, infectious laugh and pulls
another pint of deep purple sour-cherry ale in his farm bar, on a
hillside in Tasmania's Derwent Valley.
"I came to brewing thinking it can't be that hard," says the ex-winemaker who, with his wife Jane established Two Metre Tall brewery here a decade ago. "But brewing beer has troubled me greatly. It has upset my karma a lot. Which is just wonderful! I've found it ominously challenging but I think I'm actually now starting to get somewhere."
"Somewhere" is the extreme but increasingly popular niche of beers made with wild and mixed microbial cultures - soured ales; beers fermented with added fruit such as cherries and plums; spontaneously fermented, sometimes downright agricultural-tasting brews such as the pre-industrial Belgian lambic, kriek and gueuze beer styles.
Huntington is Australia's most passionate brewer of sour beers. Last year he travelled to Belgium and the US on a Churchill Fellowship to study the culture and production methods of these unique drinks.
But he's not alone: many of this country's growing band of top craft brewers have dabbled at the sour and wild end of the beer flavour spectrum over the last couple of years, releasing one-off brews to huge acclaim. One of the leading producers, Feral Brewing in Western Australia, has even dedicated a whole brewery - its original Swan Valley operation - to the production of sour and fruit ales, following the success of its Watermelon Warhead.
And, importantly, the best examples of these styles from Belgium and the US are now available in Australia and are developing a following; indeed, the finest producer of lambics, Brussels brewery Cantillon, has achieved cult status, with the tiny allocations of its beers shipped each year barely reaching the fridges in our leading speciality craft outlets before they're snapped up by sour ale-lovers.
It was Ashley's winemaking background that first led him down this particularly tangy rabbit hole in the beer world.
"What I realised when I started brewing was that beer lacks acidity," he says, drawing pictures in the air with his large expressive hands. "Imagine wine is a stool with three legs: fruit-sweetness, tannins, acid. It's stable, it sits, in time, can age, all good. Beer has sweetness and bitterness. Two legs. You need a third pillar, which is acid."
Huntington realised that beer made in the old Belgian tradition, where wild yeasts and bacteria are encouraged to play a role in long, slow fermentations and maturation in barrel - rather than the short, reliable fermentations conducted by cultured yeast strains in most conventional brewing - resulted in precisely the acidity he was after.
"A good, mature, three year-old lambic has minerality and is as dry as a bone, like a fine Chablis," he says, eyes twinkling wistfully. "But it also has the drinkability of a great cask-aged ale. And you just think: 'Wow! What a drink!'"
More and more Australian brewers are beginning to appreciate the qualities of these sometimes quite challenging beer styles. At last year's Australian International Beer Awards, for example, the Belgian Oud Beersel Oude Geuze was named Champion International Beer.
Huntington was surprised when that happened, to say the least. It wasn't that long ago, he says, that very few people in the Australian beer world understood the sour ale tradition or what he was trying to do. He was criticised, he says, for making "infected" beer.
"I was shredded by some blokes in the industry. 'You can't do that here!' they'd say. 'It's faulty!' Which I never understood: on one hand they all think wild-fermented sourdough bread is the pinnacle of bread making, and yet making wild-fermented sour beer is the worst thing you can do. Bizarre."
If you're interested in wild, sour and fruit beers - and if you like to have your karma "ominously challenged" - I strongly encourage you to download a copy of Ashley's report on his Churchill Fellowship tour from the Two Metre Tall website: if only more of Australia's primary producers were as passionate, as thoughtful and as articulate as this tall man.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×