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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Flour and Stone Recipes

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.

Savoury tarts

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.

New cruises 2017

Cue the Champagne.

1980s recipes

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Melbournes finest meet Worlds Best

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.

Roti canai

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.

Apple desserts

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.

Taste of Sydney 2014

Time to strap on the eating boots, folks: Taste of Sydney is back in town this month for three days of good eating, drinking and revelry in Centennial Park.

It's all about fun, gutsy good times in the food department this year, with a restaurant line-up featuring the likes of Hartsyard, Popolo, Porteño, and Four in Hand. Warren Turnbull and the team from Chur Burger will be dishing up three customised burgers just for the event, one of them a tip of the hat to Turnbull's time at dearly departed fine-diner Banc.

"We've got a mussel fritter burger with a spiced rémoulade and dill-pickled cucumber, then we've got crisp pork belly with a chilli caramel, mint slaw and aïoli and then the third one is a wagyu Rossini burger, so it's got foie gras and truffle jus," he says. "Come and try all three."

The thirsty can try a hand at mixology at Sensology's Art of Cocktail Making workshop, or drop by the Gourmet Traveller WINE Pop-up Bar by Rushcutters, where the team will be pouring sustainable and organic wines, among others. Plus, GT WINE's Judy Sarris and Nick Stock will host their ever-popular guided tastings.

As always, the GT team will be there in full force, co-sponsoring the Chef's Skillery with Dilmah, where the likes of Louis Tikaram (Longrain), Peter Kuruvita (Noosa Beach House), James Viles (Biota) and Somer Sivrioglu (Efendy) share practical kitchen and cooking tips and tricks. In addition to the Rushcutters bar, GT WINE will also bring the fun with its ever-popular guided tastings.

And it gets even better. Taste is offering GT readers two pre-sale tickets for $40, which can only mean one thing: more money to spend on food and booze.

We look forward to seeing you there.

Taste of Sydney, 13-16 March, Centennial Parklands, Sydney, NSW. Pre-sale tickets start at $25 for adults and $15 for children under 12, or two tickets for $40 for Gourmet Traveller subscribers; for tickets and further information visit tasteofsydney.com.au

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David Thompson and Lennox Hastie are cooking a fiery dinner next week
15.03.2017
Ben Shewry to present at Western Australia’s first food and drink symposium
14.03.2017
Massimo Bottura invites you to dinner
13.03.2017
Tasting Australia returns
07.03.2017
Make mine a Grand Cru
28.02.2017
Reader dinner: Stokehouse, St Kilda
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