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 copy of Nordic Light - offer ends 23 April 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.
Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.
Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
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.
For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.
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.
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.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
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.
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.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
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.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
Two remarkable journeys and a raft of destinations await when
luxury travel company Abercrombie & Kent and Gourmet
Traveller team up to present special small-group tours to Sri
Lanka and the Mekong River this year.
Chef and author Christine Manfield hosts the Gourmet Traveller Siem Reap to Saigon by A&K cruise departing 12 October 2017. She will host culinary events, including a visit to a produce market and cooking demonstration, and design on-board menus, highlighting the heritage of the delta's cuisines, and reflecting her favourite flavours and techniques.
The nine-day tour starts in Cambodia's gateway to the temples, Siem Reap, and ends in Vietnam's bustling Ho Chi Minh City. Along the way guests can explore villages by foot or bicycle and aboard sampans, spot wildlife, meet artisans and mingle with locals in markets and floating villages. A maximum of 28 guests ensures an intimate experience.
The 14-day Gourmet Traveller Sri Lanka by A&K tour has two departures this year: 15 March and 2 October, taking in the island's extraordinary natural beauty, ancient sights and complex cuisine.
As well as having local expert guides at hand, the first tour will be hosted by Gourmet Traveller travel editor Helen Anderson, who has charted the revival of the nation's tourism industry since the end of the civil war in 2009. "On my first visit I fell in love with the island's extraordinary beauty and diversity, but also with the remarkable energy of its residents and the resilience of their culture," says Anderson, who has returned to the island several times. "The mix of old and new is addictive," she says, "and so are egg hoppers and a cup of fine Ceylon tea for breakfast."
From Colombo, the Sri Lankan tour, with a maximum of 24 guests, heads to the island's Cultural Triangle, a collection of World Heritage temples, fortresses and cities. Among them are the clifftop citadel of Sigiriya and the caves of Dambulla, both known for ancient frescoes. Visit the lively city of Kandy and its Temple of the Tooth, take a train into the tea estates of the central highlands, a game drive through an elephant corridor in Minneriya National Park, and explorations of Galle's old fort and Colombo's colonial-era quarter.
Expect lessons in cooking kiribath, or milk rice, a visit to a local family to try homemade specialties, and chefs' cooking classes covering traditional kottu roti, egg hoppers and curries.
Gourmet Traveller Siem Reap to Saigon by A&K with Christine Manfield
12-20 October 2017.
Twin share per person $14,295, single supplement $9,925.
Gourmet Traveller Sri Lanka by A&K
15-28 March 2017 and 2-14 October 2017.
Twin share per person $7,795, single supplement $2,925.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×