We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017
Subscribe to Gourmet Traveller for your iPad or Android tablet.
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.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
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.
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.
Aquafaba is growing in popularity among the vegan community as an egg substitute. But what exactly is this strange sounding ingredient?
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.
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.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Discussing the real issues faced by chefs and producers.
Cue the Champagne.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
"Sea corn and dairy cow", "meat hen in chamomile" - Shaun Quade
and John Paul Fiechtner don't like to give too much away, judging
by the menu at their new South Melbourne restaurant, Lûmé. "We're a
fine-dining restaurant, but I hate calling it that," says Quade.
"We like playing around with people's perceptions a little more
than what's expected."
Technique and imagination are the most valuable players at Lûmé, which should come as no surprise, given the time Quade clocked at Quay and Biota, and Fiechtner spent at Le Chateaubriand in Paris and Hong Kong's Bo Innovation.
"A lot of people are scared of technique-driven food," says Fiechtner. "For us flavour always comes first, and then we play around with it."
For this month's Fine Dining Lovers' reader dinner, Lûmé presents a five-course tasting menu (with a few surprises in between), alongside matching wines chosen by sommelier Sally Humble.
A dish of emu and pearl is a playful start, with pearl meat mimicking a dinosaur's egg, the emu cured with salt and miso. Chamomile-brined chicken is up next, followed by Lûmé's "more Australian" version of a deconstructed black pudding, using lamb's blood along with native Tanami apples and their skins.
And to end the evening? A simple piece of nutmeg, of course. Well, we wouldn't be too sure.
Join us for dinner at 6.30pm on Monday 28 September at Lûmé, 226 Coventry St, South Melbourne, Vic. The cost of $150 per person includes five-plus courses, wines by the glass, Sanpellegrino water and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9690 0142. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.
* Sour brioche
* Spelt pretzel
* Emu and pearl
Uehara Shuzo "Soma no Tengu" Usunigori, Shiga, Japan
* Sea corn and dairy cow
2011 Bannockburn Chardonnay, Geelong
* Artichoke and praline
* Meat hen cooked in chamomile
1999 Nakano BC "Chokyu" Koshu, Wakayama, Japan
* Lamb's blood ganache
Custard & Co barrel-aged, special-release apple cider liqueur
* Artichoke and praline
* Cacao pod from Maralumi
Simão & Co Vintage Fortified, Rutherglen
* A simple piece of nutmeg
SPONSORED BY FINE DINING LOVERS
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Australia's finest chefs, restaurateurs, hospitality heavywe...
One Ultimate Dinner, six superstar chefs. We caught up with ...
Australia made a solid showing in the latest World's 50 Best...
A series of talks by some of the food industry’s biggest pla...
The annual Good Food and Wine show lands in Sydney on Friday...
Australia’s restaurant stars took a well-deserved night off ...
Sanpellegrino announces the winners of its Sydney Cafe Socie...
Swiss watch company Jaeger-Le Coultre celebrated its 180th b...
The National Indigenous Culinary Institute introduced its ne...
The 2013 Eat-Drink-Design Awards gongs were handed out last ...
Est's crack troupe of waiters is ferrying an extra-special l...
Brace your appetites, Australia. Melbourne Food and Wine Fes...
Glasses of Perrier-Jouet Belle Epoque sparkled as the Champa...
Top bartenders from around the country will team up with Mel...
Bondi's Bucket List might not quite be East Egg but that did...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×