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The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
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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.

The World's Best sommeliers are coming to Australia
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For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

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.

Steam ovens: a guide
27.03.2017

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 chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

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.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

Flour and Stone Recipes

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

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.

All Star Yum Cha

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New cruises 2017

Cue the Champagne.

1980s recipes

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.

Savoury tarts

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.

Melbournes finest meet Worlds Best

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.

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

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