Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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Toby Wilson and Rising Sun Workshop’s Nick Smith are teaming up for a one-night-only fiesta.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Counting down from 20, here are this summer's most-loved recipes.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
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.
Massimo Bottura and more are coming to the Sydney Opera House.
A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
An unlikely wine region is proving to be fertile ground for
progressive winemakers, writes Max Allen.
You don't expect to hear the words "terroir" and "the Riverland" in the same sentence. After all, the former is a French concept traditionally associated with single-vineyard, cooler climate "fine wines", and the latter is a warm South Australian region traditionally associated with producing vast quantities of cheap booze.
But when Adelaide Hills winemaker Brendan Carter talks about his 2015 River Sand Fiano - a deliciously complex white he made using grapes bought from the sun-baked heart of the Riverland - he throws the T-word around with passion. "Look at the landscape where these grapes are grown," he says. "The red sands, the Murray River, the gum trees - it's the most unique terroir we have. And if you grow the right grapes - like fiano, which doesn't need so much irrigation, and which retains its acidity in the heat - you can express the characteristics of that terroir."
Carter's not the only out-of-region winemaker fired up about the Riverland. The list of exciting small-scale producers from elsewhere buying grapes from here is impressive. Coonawarra-based Sue Bell makes pale, dry nero d'Avola rosé under her Bellwether label using Riverland fruit; Brad Wehr of Margaret River label Amato Vino travels across the Nullabor to source - among other things - fiano, nero and Montepulciano grapes; McLaren Vale's Brad Hickey ferments Riverland zibibbo (aka muscat) in amphorae for his Brash Higgins label; and Con-Greg Grigoriou's distinctive small-batch brand, Delinquente, is all Riverland fruit.
Most of the interest from these outside winemakers is in non-mainstream, alternative grape varieties. "Except we don't call them 'alternative'," says Riverland winemaker Mel Kargas. "We call them 'appropriate'. Sure, the bread-and-butter of the region is still chardonnay and shiraz and merlot because that's what the bulk market wants. But I like to think the future of the Riverland lies in less water-hungry and nutrient-hungry varieties like fiano, nero and Montepulciano."
It's a good point: while wine writers get excited by artisan-made grape-varieties-that-end-in-O, the big wineries still want large crops of more familiar varieties such as chardonnay and shiraz. In response, some of the region's growers are making trial batches of new clones of these varieties: at a recent tasting of some of these trial wines I was impressed by the depth of flavour in new clones of merlot from Italy and Argentina. Watch this space.
The man leading much of the revolution on the river is viticulturist Ashley Ratcliff.
In his day job, Ratcliff is production manager for Yalumba, but he also finds the energy and time to run his own Ricca Terra Farms in the Riverland with his wife, Holly, and vineyard manager Neil Bourton. Ricca Terra vineyard is planted predominantly with Italian grape varieties (the Ratcliffs supply the fruit for many of the wines mentioned above), but demand has been so strong he's started collaborating with other progressive local growers under the Ricca Terra banner, and is setting up another business to supply certified organic grapes.
"There's more call for alternative varieties than we can keep up with," says Ratcliff. "Once we've got going, we'll probably also be the largest independent organic grower in the state. I see these as the great opportunities for the region."
Again, he's not the only one. Thanks in part to the family-owned Angove wine company converting its 350-hectare Nanya vineyard in the Riverland to certified organics, the Riverland now produces around 7,000 tonnes of certified organic grapes annually - more than any other region in Australia. Much of this fruit ends up in large-volume brands such as Angove's and Yalumba's organic labels, but some is bottled by smaller out-of-region players such as Vanessa Altmann of the very cool Switch label and veteran organic winemaker David Bruer of Temple Bruer, and by local certified biodynamic producers Whistling Kite and 919 Wines.
Seven thousand tonnes of organic grapes sounds a lot - until you compare it to the 400,000 tonnes of conventionally grown grapes harvested here each vintage. There are still serious questions to be asked about the long-term profitability (most Riverland growers are paid woefully low prices for their grapes) and sustainability of an industry that completely relies on the Murray River for irrigation water.
But the more the word "Riverland" is proudly emblazoned on the label of high-quality wines - especially if they're made from lower-yielding, less-thirsty, organically grown varieties-that-end-in-O - the better we'll be able to answer those questions. And the more we'll be able to taste the region's unique terroir.
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