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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Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.
Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.
One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
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.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
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.
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.
Billy Kwong has reopened in new Potts Point digs and you can
join us to celebrate Chinese New Year.
Billy Kwong has landed in Potts Point. Kylie Kwong spent two months moving from its Surry Hills birthplace to the new Macleay Street digs, and it's been time well spent. Billy Kwong 2.0 is bigger and better than ever, which is why we're thrilled to be collaborating with Kwong for a Chinese-Australian feast in celebration of the Lunar New Year.
"What you can expect from the new Billy Kwong is basically everything I've always wanted to offer but I never had the space or the wherewithal," says Kwong. "We have a huge restaurant with a 140-seat capacity, we have 24/7 online booking, we have an amazingly beautiful bar... but I think it's important to note, too, that we're trying to maintain that same cosy, intimate, mad, magical feel of Crown Street, Surry Hills, but in a much bigger and more comfortable space."
The spirit of Crown Street lives on through the menu, too, which offers all the Billy Kwong classics along with some new thrills. Mark Eather's ocean trout, for example, which at Surry Hills was served as siu mai dumplings, makes a comeback as tartare. Steamed mini pork buns, meanwhile, are jazzed-up with honey from hives on the rooftop of nearby Wayside Chapel.
So join us on 23 February as we ring in the year of the sheep (ram or goat, if you prefer). Gong xi fa cai.
Join us at 6.30pm on Monday, 23 February at Billy Kwong, shop 1, 28 Macleay St, Potts Point. Bookings (02) 9332 3300. The cost of $120 per person includes natural beer, wine by the glass, Sanpellegrino waters and $10 donation to the Ovarian Cancer Research Foundation. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au
* House olives
* Goong Goong's pickles
BK-Nomad Bespoke Beer
* Tartare of Mark Eather's ocean trout
* Steamed vegetable and St Canice Parish warrigal greens dumplings
* Steamed mini pork buns with Wayside Chapel honey
2014 Shobbrook Bianco, Adelaide Hills
* Bruce Collis snapper fillet steamed with ginger, spring onion and shiro shoyu
* Red-braised, caramelised Flinders Island wallaby tail with black bean and chilli
* Steamed Kurrawong organic choy sum with tamari
2012 Panevino Peggio 1, Sardinia
* Stir-fried native crustaceans with house XO, sticky pork, sea parsley, sea blite and samphire
* Stir-fried Australian native greens with ginger
2013 Mosse Moussamoussettes, Loire
* Merna Taouk and KK's Davidson's plum and buttermilk ice-cream
* Merna Taouk and KK's fair trade chocolate mousse
Sponsored by S.Pellegrino / Acqua Panna
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