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?
One of Sydney’s hottest restaurants is about to branch out in Asia.
Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.
At Sydney restaurant Sasaki every design detail has been sourced from the owner’s hometown, down to the custom spoons and wallpaper.
When it comes to ever-changing food fads, the trick for farmers is to winnow the wheat from the chaff, according to Paulette Whitney.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
Melbourne’s leading chefs and restaurants and more than 200 Italian wines are in store.
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.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
"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 email@example.com 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.
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.
A celebration of one of our favourite breakfast foods.
Here's to gluten-free desserts so good you'll never be able to tell the difference.
An outside-the-box approach sets this handmade tableware
Ion Fukazawa is the man behind Mukumono Ceramics, a studio that makes bespoke tableware for Sydney restaurants including Sixpenny, Ester, LuMi and Izakaya Fujiyama. The designer and maker studied ceramics in Tokyo and Seto in Japan, and in the rainforests of Borneo, as well as design in the Netherlands. His ceramic tableware, hand-thrown on a manual wheel, is the result of these experiences. The pieces balance a traditional Japanese aesthetic with a more robust and earthy Australian bent.
What inspires your designs, Ion?
If it's a new design for a restaurant, inspiration might come from talking with the chef, the concept of the restaurant, a certain dish, or the interior and atmosphere of the space. For more experimental self-driven projects, inspiration comes from different materials and forms found in nature, like plants or rocks.
What has been your favourite collaboration to date?
Probably Ester. I always wanted to experiment with ash but I couldn't find a constant source. When they approached me for a few plates I proposed to salvage their ash from the wood-fired oven - a waste product born from the fire, wood and smoke flavouring Mat Lindsay's food - and use it as a glaze material. To serve food on plates that have been made from the ash that cooked your dinner somehow completes a nice cycle.
How does the ash affect the glazes?
It's quite similar to the concept of terroir in wine. Different woods have different chemical compositions, down to the soil they grew in, so the glaze ratios have to be adjusted constantly. It's quite fascinating.
Mukumono ceramics, from $32; mukumono.com.au
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