Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Dark Mofo’s Winter Feast

Dark Mofo’s Winter Feast

Dark Mofo’s Winter Feast

A whole lot of flames are in store for this year’s Winter Feast in Hobart. Here’s who’s cooking.

Flames have always been a central feature of Winter Feast, the food component of Hobart's annual Dark Mofo winter festival, but according to the Feast's food curator Jo Cook, there's fire and then there's fire.

"Every year Leigh Carmichael [creative director of Dark Mofo] comes to me and says: 'more fire, we need more fire'," she says. "And I think we're really going to give him what he wants this year - it's going to be pretty spectacular."

Central to the Feast, which is held on Hobart's waterfront, will be a large firepit glowing with the charcoal that Lennox Hastie, from Sydney's Firedoor, will be making in a pizza oven from cherry wood, apple wood, old wine barrels and grape vines.

Hastie is teaming up with Mona executive chef Vince Trim who is bringing his Heavy Metal Kitchen (a collection of wood-fired cooking equipment that includes a parilla and a "wall of fire" where whole beasts are cooked) to the Princes Wharf. Hastie and Trim will be using the firepit to cook a couple of dishes each night, one based around local shellfish, the other around local vegetables.

Cook says that the Feast this year is all about "eating new food".

"We want people to try something different, something unique to the Feast that you can't get anywhere else."

One of the ways she's achieving this is via the Winter Feast Co-Labs where she's hooked up a local chef and local business with a chef from another state.

"It's a great way to create new food," she says. "The locals know what food's available and what's in season right now, while the visiting chefs bring ideas from other places."

Each of the Co-Labs has its own charcoal barbecue to cook "new street food".

Melbourne chef Jerry Mai (Phò Nom), for example, is teaming up with Bruny Island Food's Ross O'Meara and local rice paper roll joint Mint, to create a char siu bao taco with lemongrass and chilli marinated pork caramelised over the charcoal and stuffed into the 'taco' with fresh herbs and chilli sauce.

Other chefs involved in the Co-Labs include Victor Liong (Melbourne's Lee Ho Fook), David Moyle (Hobart's Franklin) and Christopher Hogarth from Sydney's Merivale Group.

Around 60 stallholders will also be on hand to push Tassie produce, and there's also a whiskey bar and a gin bar dispensing the good local distilled stuff.

Most of the dishes at Winter Feast will be priced around $10, to keep the event "affordable and non-elite".

"There's seriously something for everyone," Cook says. "We have a lot of vegan and vegetarian food and a lot - a lot - of meat."

There'll also be music, wine and, it seems, a hell of a lot of fire.

City of Hobart Dark Mofo Winter Feast, 4pm-10pm June 15-19, Princes Wharf 1, Hobart, Tas, darkmofo.net.au

GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

GT Coles Finest Food Truck

Over the first two weeks of December the GT x Coles Finest f...

Franklin's David Moyle comes to Icebergs

David Moyle brings a little bit of Tasmania to Sydney with a...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×