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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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.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
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.
Aquafaba is growing in popularity among the vegan community as an egg substitute. But what exactly is this strange sounding ingredient?
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
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.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Discussing the real issues faced by chefs and producers.
Cue the Champagne.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
With Fashion Week
descending on Sydney this week, the number of skinny lattes (and
ladies) doing the rounds has skyrocketed. Vittoria Coffee was ready
for it, though: its latest collection of designer takeaway cups hit
the streets just in time for the onslaught.
Continuing its collaboration with the hottest names in Australian fashion for the fourth year running, Vittoria's latest release sees 16 different prints from eight designers, ranging from a Romance was Born wild jewel print from the Bush Magic collection to an autumnal, Persian-inspired design from Bec & Bridge.
The prints have been taken from each designer's latest collections - with some (including Bec & Bridge's design) offering glimpses into what's showing on the runway this week at Carriageworks. Cups from Dion Lee, Ellery, We are Handsome, Manning Cartell, Camilla and Marc, and Nicholas the Label round out the collection.
Designer Dion Lee says that the friendship between fashion and caffeine is more important than ever to nurture this week, given everyone's busy schedules at Fashion Week. His cup, "a poster collage made from several layers of images, stripped back by hand", he says, is best suited to "something strong, like a double macchiato".
And Lee's survival tips for Fashion Week? "Roll with the punches," he says. "And takeaway coffee, of course."
Vittoria Coffee is the official coffee partner at Mercedes Benz Fashion Week Australia. The Fashion Series cups will feature at MBFWA shows throughout the week, as well as being available locally and internationally at cafes and restaurants from April 27 to June 28.
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