After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
Bring a splash of striking copper to your kitchen with these burnished essentials.
Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
Kicking off in February 2018, six exclusive cruises will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
What's next for the unstoppable spirit?
Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!
One of Sydney’s hottest restaurants is about to branch out in Asia.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.
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?
"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.
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.
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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