We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
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.
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.
Cue the Champagne.
Discussing the real issues faced by chefs and producers.
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.
Gourmet Traveller Signature Collection
Cake stands (tall and short), $109.95; cake plate with rim, $60; oval platter, $60; side plate, $35.95; ramekin, $35.95 (tall), $30 (short); creamer, $35.95.
Hitting the shelves exclusively at Domayne this month is the Gourmet Traveller Signature Collection by Robert Gordon Australia. The high tea-themed collection - which is handmade here in Australia - comprises eight pieces, including creamers, cake stands, platters and plates in Vanilla, Shortbread, Charcoal and Sage.
Fittingly, perhaps, for a line of fine tableware, the collection started as a conversation at the table. In this case the principals were the editor of Gourmet Traveller, Anthea Loucas, and Robert Gordon Australia's sales and marketing manager, Sam Gordon, having lunch at The Apollo in Sydney. The third-generation Melbourne pottery company's pieces have been no stranger to our pages over the years, so the fit seemed entirely natural.
That was more than 12 months ago, but in a sense the story goes back many more years. It was in 1945 that Sam Gordon's grandparents started their pottery business, Dyson Studios. Sam's father, Robert Gordon, began making pots in the late 1970s and, with his entire family along for the ride, he has grown the business from a modest backyard production to one of the leading (and one of the last remaining) production potteries in the country. Sam and his elder siblings, Kate, Hannah and Bobby, now run the business; it employs 35 people in the Pakenham warehouse on the fringes of Melbourne, a number of whom have been there for 20 years. While the Gordons like to keep it in the family, it's a business with a collaborative heart.
The collection is as much Gourmet as it is team Gordon. For the past year, references have been flying between Sydney and Melbourne. Shapes have been rethought, moulds rebuilt and glazes worked time and again until the Gourmet Traveller Signature Collection was born.
GT's food and style director, Emma Knowles, joined Sam, Kate and the design team at the Melbourne factory to oversee the production process. "We wanted our range to have all the little details that we'd noticed were missing from others when we were styling things," says Knowles. "It was important that we were all 100 per cent in love with it. The entire range, sat together, could have come straight out of the pages of Gourmet."
Where the very mention of afternoon tea might have some collectors fearing an outbreak of the tizzy and the twee, the collection takes a different tack.
The starting point for its aesthetic was a box of vintage Italian wallpapers that one of Robert Gordon Australia's mould-makers - a young Italian named Glauco Urbanucci - had brought from Italy. "High-tea stories are usually very floral, but this collection looks at more subtle textures and patterns," says Kate, head of design and development for the company.
Detailed yet practical design is the stamp of the collaboration. Both the cake stands and cake plates, for instance, have a slight lip on the edge, so if you have a sauce or syrup to drizzle over your cake, say, it's got somewhere to go. "There's no point having something beautiful if it doesn't work," says Knowles.
Lace-patterned embossing with a matte finish features across the range, bleeding out in parts to make way for contrasting, high-gloss finishes. The cake stands come in two heights, and break down to be sold separately as ramekins and cake plates, which perform double duty. Platters, creamers and side plates round out the collection. "It was very much about creating something that wasn't already on the market," says Knowles. "No one needs another plain white platter."
While the brief may have been a contemporary high tea, the goal was to create colours and shapes that are unique but also fashion-forward. "I like to think of them as table accessories, a bit like a fashion capsule collection - pieces that can slot easily into and around the tableware you might already have, and that you would update season to season," says Loucas. "Plus it's really giftable and perfect for special occasions such as bridal showers or birthday parties."
Sue Kropp, product development and visual merchandising manager at Domayne, says it's a range for people who love to create a beautiful table as much as they do to cook and entertain. "It's an extension of what the magazine is all about," she says. "Entertaining, experience and escape."
Prices start from $30.
The Gourmet Traveller Signature Collection by Robert
Gordon Australia is available exclusively at these Domayne stores
and online from October.
Fyshwick 80 Collie St, (02) 6126 2500
Alexandria 84 O'Riordan St, (02) 8339 7000
Auburn 103-123 Parramatta Rd, (02) 8748 4200
Belrose 4-6 Niangala Cl, (02) 9479 8800
Caringbah 212 Taren Point Rd, (02) 8536 5200
Castle Hill Home Hub Castle Hill, 16 Victoria Ave, (02) 9846 8800
Gosford Cnr Pacific Hwy & Manns Rd, West Gosford, (02) 4337 4800
Kotara 18 Bradford Cl, (02) 4941 3900
North Ryde 31-35 Epping Rd, (02) 9888 8888
Penrith Harvey Norman Centre, cnr Mulgoa Rd & Wolseley St, Jamisontown, (02) 4737 5000
Warrawong 119-121 King St, (02) 4255 1800
Bundall 29-45 Ashmore Rd, (07) 5553 2100
Fortitude Valley Homemaker City Fortitude Valley, 1/1058 Ann St, (07) 3620 6600
Maroochydore Unit 14 Maroochydore Homemaker Centre, 11-55 Maroochy Blvd, (07) 5452 1400
Melbourne QV Melbourne, level 4, Upper Terrace, 190 Lonsdale St, (03) 8664 4300
Springvale Springvale Homemaker Centre, 10/917 Princess Hwy, (03) 9565 8200
City West 25 Sutherland St, West Perth, (08) 9215 8600
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Globetrotting coffee-obsessives, meet the Rok espresso maker...
Raise your gateaux to new heights with a glam cake stand.
Accent marble with timber and metallics for wintry cool.
Between her backyard and laundry in Melbourne, Victoria Pemb...
Extract the most from your spices with mortars and pestles; ...
Be it ever so humble, there’s few things as homely as a good...
Subtle in style, strong on character.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×