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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Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.
For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.
Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.
Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.
Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.
Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.
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.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
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.
Cue the Champagne.
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.
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.
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.
Lennox Hastie is blazing a trail at his new Sydney
restaurant, Firedoor, and you're invited to join the
Lennox Hastie can handle the heat.
The chef, now based in Sydney, spent five years stoking and smoking in the Basque Country at acclaimed wood-fire restaurant Etxebarri, so it comes as no surprise that his new restaurant, Firedoor, in Sydney's Surry Hills is the hottest ticket in town. "When you take something as good as raw fire, a good-quality ingredient and a bit of care, that's all it requires," says Hastie.
As at Etxebarri, the Firedoor kitchen burns everything from olive and ironbark to wine barrels and grapevines. "You say to people 'wood-fired' and they think pizza; you say 'grilled', they think barbecue," says Hastie. "This is only one expression of burning."
At this month's Fine Dining Lovers reader dinner, Hastie's menu showcases the season's best ingredients and the subtle flavours that result from cooking over embers. Kicking things off on the night is a rich, set-to-order Jersey curd, smoked using cherry wood. Slivers of guanciale and pecans cling to winter leaves charred over apple wood. "It's a beautiful combination at this time of year," says Hastie. Aged lamb rump cap is accompanied by cavolo nero and borlotti beans, while banana ice-cream with wild honeycomb and ganache (made with smoked water) ends the meal.
"As humans, I think we're all addicted to fire, to a certain degree," says Hastie. "It's such a beautiful way to cook." You've got our attention, chef.
Join us for dinner at 6.30pm on Monday 27 July at Firedoor, 23-33 Mary St, Surry Hills, NSW. The cost of $130 per person includes seven courses, wines by the glass, S.Pellegrino water and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 8204 0800. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.
Ferdinand's Gin Cocktail
* Wood-fired bread
* Smoked Jersey curd with pickled vegetables
* Wild kingfish with fennel and herb oil
* Grilled leaves with guanciale and pecans
* Gurnard with cime di rapa and Jerusalem artichoke
* Brussels sprouts and smoked ham hock
* Lamb rump cap with cavolo nero and borlotti beans
Si Vintners 2012 Margaret River Sémillon Chardonnay, WA
Brash Higgins 2014 'FRNC' Cabernet Franc, McLaren Vale, SA
* Banana ice-cream with smoked ganache and wild honeycomb
SPONSORED BY FINE DINING LOVERS
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