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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Elite skier, polyglot, would-be diplomat: Ana Ros's path to kitchen fame has been far from conventional.
In her quest for the perfect tomato, Fiona Donnelly heads to Naples, the source of the world’s most famous red sauce.
Plant cabbage now to enjoy its versatility in everything from dim sim to sauerkraut come spring, writes Mat Pember.
Enjoy the best of both worlds on safari in Botswana's Okavango Delta. Creature-spot by day and have all the creature comforts by night at a trio of luxury retreats.
Well-being and local wisdom are on the menu at Amanjiwo.
While it's not as ubiquitous as Cantonese sweet and sour pork or Hainanese chicken rice, China's pork burger, rou jia mo, is having its moment in the sun.
Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.
"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."
These four desserts have one thing in common – Anzac biscuits.
Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.
We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.
Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.
"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.
"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."
Whether paired with cream cheese, ginger, orange icing or caramel, carrot cakes are an autumnal sensation. Here are four to try.
Missed out on Noma? Get your
Redzepi contact high instead this March when the other half of the
Copenhagen culinary power couple appears as a surprise highlight of
March into Merivale. Nadine Levy Redzepi is in Sydney while her
husband, René Redzepi, runs the Noma Australia pop-up, and she's
keeping busy, cooking dinner with Danielle Alvarez, the Chez
Panisse-trained chef opening Fred's this autumn. At Uccello on 17 March
the pair present an evening celebrating the wholesome joys of
home-style cooking, just one standout in the five-week festival
that's known for its unusual and idiosyncratic events.
It's the first time the duo will share a kitchen. They were introduced by mutual friend and Noma alumnus Ben Greeno, who currently heads The Paddington kitchen for Merivale. "Ben thought it would be a good match," says Alvarez. "As Nadine says, she's not a trained chef but a home cook, and I feel a real connection to that. The meal is all about what we would cook for our friends and family, and I'm really excited to see her perspective on things."
While the dinner will showcase simple pleasures, this year's overarching festival theme is guilty pleasures. That means mystery feasts, a kicks-and-chopsticks collaboration by Ms G's chefs Dan Hong and Paul Donnelly, and chocolate masterclasses with the master herself, Lorraine Godsmark.
There's plenty happening on the booze side of things, too. Wash down the excitement with some limited-edition reserve wines poured by Villa Maria's Josh Hammond and group sommelier Franck Moreau, or original concoctions stirred in 16 different cocktail dens at the Establishment on 9 March.
All the fun begins at the launch party hosted at Ivy on 10 February, where Alvarez will be serving her own guilty pleasure - a baseball park-style hot dog.
March into Merivale, 14 February to 20 March. Tickets are on sale now.
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