The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Gourmet Traveller reader dinner: Gordita, Brisbane

Steve Harry, Gordita, Brisbane

Steve Harry, Gordita, Brisbane

Join us at Fortitude Valley's Gordita for an evening of Spanish-influenced food and stellar wine.

"Gordita" means "chubby" in Spanish. That might sound harsh, but in Spanish-speaking circles it's a term of endearment - mostly reserved for your loved ones. It's also the name of Jamie Webb's Spanish-inspired kitchen and bar in Brisbane's Fortitude Valley. And trust us there's plenty to love about it.

Previously at Webb's Cabiria, chef Steve Harry has been at Gordita for just six months. Born in Sudan and having spent time in Egypt, he takes inspiration from different European and Africa cuisines, and prefers to focus on the ingredients of a dish. "We have a few Spanish staff at Gordita and when they talk about their food, they mention how vibrant and alive it is, and how fresh all of their ingredients are," says Harry, "I take that same approach when devising our menu."

The restaurant's house-cured pig jowl will kick off proceedings, followed by the likes of Sunshine Coast redclaw yabby with parsnip and nasturtium, or a dish of Dutch cream potato, barley and bone marrow. Matching Spanish wines and cava, courtesy of Wingara Wine Group, will be served, while the summery lavender, elderflower and coconut sorbet will suitably conclude this Fine Dining Lovers event. "Some might call it fancy, but I think it's simple and contemporary," says Harry. Just the meal for you and your gorditos.

Join us for dinner at 7pm on Monday 27 April at Gordita, 11b/100 McLachlan St, Fortitude Valley, Qld. The cost of $120 per person includes wines by the glass, S.Pellegrino and Aqua Panna waters, and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (07) 3666 0605. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

Gordita menu
* Blood Orange Sangria (Spanish tempranillo, spiced rum, S.Pellegrino Aranciatta Rossa)

* Wattle seed and rye sourdough with kefir-cultured butter

* Pig jowl with sage and onion caramel

* Sunshine Coast redclaw yabby with parsnip, vanilla, nasturtium, prawn oil and sea blight

* Goat's milk, wild rocket, almond oil, pomelo, salad burnet and chestnuts

* Dutch cream potato cooked in mushroom stock, egg yolk, barley and bone marrow

* Wagyu tri-tip with black garlic and bitter leaves

* Coconut sorbet with lavender and elderflower

SPONSORED BY FINE DINING LOVERS


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