We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Is this a return to glory for a glamorous Melbourne address?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
Beat the winter blues with their red sauce night
A self-taught chef sets off on a world tour to master the art of fermentation.
Don’t be fooled – this cocktail looks pretty but packs a punch fit for a pirate.
Make the most of the season before it’s gone.
And it's set to be your new favourite hangout.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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.
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.
When Bendigo-based Susannah and Sommerville Monotti bought their
first house, they didn't have a table, so they made one. These days
that same table is piled high with smaller offerings such as wooden
spoons, chopping boards, bowls and salad servers, each item
hand-cut in their garden shed from blackwood, salvaged Huon pine,
blackheart sassafras and other Tasmanian timbers.
How do you choose your timber, Susannah?
When you go into a mill and you're surrounded by wood it's very special. Grains vary depending on the age of the tree or where it grew, so we always look for slabs with the most distinct markings.
Do you use a lot of salvaged wood?
Six years ago we started milling the old red gum that was on the ground at my dad's property at Euroa. After five years of air-drying, we've just been able to get our first pick: big red-gum boards with beautiful, natural edges.
What makes a good chopping board?
It's very personal. Each timber has a different feel and a different smell; people want to rub their hands along the top and feel what it's like to pick up. A moat or a groove to rest a steak on is a common request, too.
Notts Timber Design's kitchenware from $35
Clockwise from left: blackheart sassafras wok spoon; red gum stirring spoon; Huon pine spatula; Tasmanian blackwood paddle board; teaspoons (left to right) in blackheart sassafras, red gum and Huon pine; mini spatulas (left to right) in Tasmanian blackwood, Huon pine and red gum; blackheart sassafras mini spatula; Tasmanian blackwood teaspoon; red gum salad bowl; blackheart sassafras salad servers.
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