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.
Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
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.
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.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
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.
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.
Discussing the real issues faced by chefs and producers.
Roll up for the hottest tickets in town. We're delighted to
announce an exclusive reservation at Melbourne's Dinner by Heston
It's time to brush up on your culinary history - Dinner by Heston Blumenthal has landed at Melbourne's Crown complex to give Australians a tasty crash course in British food through the ages.
"Heston and I discovered that there was a plethora of gastronomic history that looked untouched," says Ashley Palmer-Watts, executive chef of both Dinner Melbourne and London, and The Fat Duck Group.
"We were inspired by the flavour combinations and Old English
explanations for putting dishes together."
At Dinner's new digs on the Yarra, the team delivers all the magic of the historically inspired dishes of the London original with an Australian accent. In place of calf's tail in the Rice & Flesh (circa 1390), for instance, is spiced kangaroo in a saffron-scented risotto. "Integrating Australian flavours changes the dishes," says Palmer-Watts. "They look closely related, but they're not the same."
On 21 February, GT will host a lunch at Dinner featuring, among other classics, the famed Meat Fruit, a confection of chicken liver parfait and mandarin jelly, and powdered duck breast with artichokes. Bollinger, along with other picks from the sommelier, will be poured en magnum. The grand finale is classic Blumenthal wizardry: ice-cream conjured tableside from a trolley of billowing vapours. See you there.
Join us for lunch at noon on Sunday 21 February at Dinner by Heston Blumenthal, Crown Towers, level 3, 8 Whiteman St, Southbank, Vic. The cost of $230 per person includes six courses and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9292 5777. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.
Dinner by Heston Blumenthal menu
Bollinger Special Cuvée
* Hay-Smoked Ocean Trout (circa 1730)
2014 Jim Barry "The Florita" Riesling, Clare Valley
* Meat Fruit (circa 1500)
2012 Disznók Tokaji Furmint Late Harvest, Tokaj-Hegyalja, Hungary
* Rice & Flesh (circa 1390)
2014 Head Wines "Nouveau" Touriga-Montepulciano, Barossa Valley
* Powdered Duck Breast (circa 1670)
2012 Ergo Sum Shiraz, Beechworth, Victoria
* Tipsy Cake (circa 1810)
2010 Carmes de Rieussec Sauternes, Bordeaux
* Ice-Cream Trolley
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.×