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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Bali's new wave of restaurants, hotels and bars

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.

How to host your best-ever cocktail party

Host your best-ever cocktail party with dishes and tips by Gourmet Traveller and Winning Appliances. Martini anyone?

When it comes to entertaining, the kitchen is the new dining room and a relaxed style is the new black. 

Guests enjoy nothing more than pulling up a stool at the island bench to chat while you cook, making this the ideal way to serve a series of shared plates and drinks.

For a Japanese-style cocktail party, for instance, kick things off with a large platter of super-fresh sashimi, mixing it up with salmon and tuna, say, served with julienned daikon (unless you have the knife skills of a Japanese chef, use a Japanese mandolin for this, and place the daikon briefly in iced water to crisp it up). 

Of course, it's no party without drinks. Sake is always a sympathetic partner to seafood, and you can glam it up for cocktail hour in a Saketini - a Martini with sake in place of the vermouth. Just add a green olive for garnish, or a ribbon of cucumber for a refreshing twist. 

Next serve a round of chicken tsukune, while you eat flash-grill teriyaki-glazed bonito, both on easy-to-eat sticks. Beer works well with both of these or try something a little richer: mix umeshu, a sake-based ume liqueur, with sweet vermouth and lemon juice. 

With a main course of Japanese prawns and rice with hot spring eggs, keep things simple yet elegant with wine, perhaps an aromatic skin-fermented semillon. 

For extra fun, set up a help-yourself bar at the end of the bench for guests to make their own drinks. Kampai!

 

This article was brought to you by Winning Appliances

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