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.
February? What happened to January? Next thing you know it'll be
March. But that's not such a bad thing if you'll be in Sydney
because it means it's time for March into Merivale, the hospitality
group's in-house food (and now lifestyle) festival, back for its
From 23 February to 29 March, 50 events will kick off across 20 Merivale venues. Forget new year's resolutions - the central theme of the 2015 program is "living larger in every way, every day", a feat that's not too hard when you're talking venues like Mr Wong, Coogee Pavilion and Papi Chulo.
"In the past it was a bit of a specials month," says Merivale
food and beverage director Frank Roberts. "This year we will
showcase the lifestyle, too, creating great experiences for our
guests across all aspects of life."
That might include a Monday Detox, where the Ivy Pool Club lounges will be swapped for yoga mats and guests are encouraged to take a complimentary class before grabbing a healthy dinner and mocktail; Tuesday date night, where couples can wine and dine on a two-course dinner special and a glass of Chandon from $45; or Friday Surprise nights, which will see everything from impromptu opera and cabaret to circus performances (theoretically) surprise and delight diners in equal measure. Sunday brunches, mystery dinners, themed parties, masterclasses and wine tastings complete the program.
"The first year we were just trying to do something nice for the audience," says Roberts. "Now we're showcasing 22 kitchens to thousands of attendees with theatre, entertainment and a lot more wow-factor on top."
There'll be wow-factor (and then some) at the Festival's launch event on 25 February, where guests can redeem tokens for signature dishes and cocktails at various pop-up stalls throughout the Ivy, its Pool Club, Ash Street and Palings Lane. Merivale's newest addition to the family, The Coogee Pavilion, will make a splash, too, transforming into a marketplace for the Coogee Foreshore Festival, on Sunday 15 March.
"Coogee is absolutely made for this type of festival," says
Roberts. "You can have dim sum from Mr Wong and a fantastic raw
experience from Sushi
E. It's all the stuff we've done in the city, but in a
different light, and it's maybe even better at the beach."
If the larger events aren't your style, fear not - Savoir-Fair Thursday will be one of the festival's hottest tickets, with Merivale kitchen talent including Dan Hong, Jeremy Strode and Danielle Alvarez hosting intimate 22-person dinner parties at the Ivy private dining room, sitting down to share a meal with their guests.
"The space is Justin's private entertaining area," says Roberts.
"We're not reproducing the food from the restaurants in this case;
it will be what the guys would cook at home, and be a total
March into Merivale runs from 23 February to 29 March. Tickets are on sale now. For more information visit marchintomerivale.com.au.
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