Healthy Eating

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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OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Okonomiyaki with sticky soy pork belly

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Mathery Studio homewares

Matteo Sangalli and Erika Zorzi

Matteo Sangalli and Erika Zorzi

Multimedia multidisciplinarians Mathery Studio dally in all sorts of fields. Their linking theme? Fun.

Italian designers Erika Zorzi and Matteo Sangalli met when they were applying for the Nuova Accademia di Belle Arti in Milan. At Mathery Studio they work across various products, video and exhibition design, turning out concepts ranging from handmade ceramics cast from fruit skins, to the Daliesque dreamscape cloth Con-Vivio (pictured here), which was designed and made for the National Gallery of Victoria's Italian Masterpieces exhibit.

Tell us about your design process, Matteo.
Everything we work on starts from a problem, or a very, very simple fact. When we were asked to design Pastello, the kids' space for National Gallery of Victoria, for example, we just started from a tool that kids have used for decades, the oil pastel, and went from there.

What role does food play in your work, Erika?
Food is something that people really get straight away.

Our Fruit Wares collection, for example, is five vessels made using different fruit skins to create texture. One day you might touch one of our vessels and even if you don't know anything about the process - about the fact that we have cut the skins, assembled them, and then cast a mould - you can recall it immediately from the touch, and are also surprised by it.

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Latest news
The Gourmet Traveller Christmas Boutique extends opening hours
14.12.2016
Flutes & saucers
05.12.2016
Our second homewares range is out now
22.11.2016
Our pop-up Christmas Boutique is now open
22.11.2016
Inside the GT x STILY Christmas Boutique
16.11.2016
The Ultimate Picnic Backpack
14.11.2016
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Signature Collection

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

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