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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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.
Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.
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.
More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.
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.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
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.
Cue the Champagne.
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.
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.
Chefs got intimate with local produce - in fire pits, on fishing wharves and at botanical gardens - while dinner guests were treated to inventive feasts at Tasting Australia in Adelaide from May 1-8.
Event organisers can reflect on this nine-day festival with satisfaction, not only for strong ticket sales across many of its 200 events, but also for reinventing it as a relevant gastronomic forum that has moved far beyond a celebrity chef-fest.
Produce was elevated to star status, especially at regional
events where guest chefs cooked beside locals to get the best out
of ingredients at their source.
Highlights included Paul West cooking asado lamb at Savannah Farm in Clare, Andrew McConnell's masterclass at Leonards Mill Restaurant in the southern Fleurieu Peninsula, and Robin Wickens of the Royal Mail Hotel with Lachlan Colwill at Hentley Farm Restaurant in the Barossa.
Big ticket functions captured the necessary wow factor, especially a retrospective of revered Adelaide chef Cheong Liew, with eight courses cooked by Liew alumni who now run kitchens around the world, including Luke Brabin from Regal Hotel, Shanghai, and Michael Elfwing from Cape Lodge in Margaret River. It underlined the power of Liew's influence upon another generation.
Pop-up events provided magic moments. Matt Orlando, from Amass in Denmark, and Orana's Jock Zonfrillo laid a carpet of autumn leaves in a marquee to complement their six-course Natural dinner of foraged and seasonal produce. A crowd on the Port Adelaide docks ate fresh-caught fish with bread baked by Americans Jeffrey Hamelman and Josey Baker. A mighty avenue of ancient trees provided a canopy for Anthony Myint and Paul Baker's long table feast at Adelaide Botanic Garden.
The festival's concluding Origins gala - "a nightclub for foodies" as described festival creative director Simon Bryant - had 30 chefs present bite-sized dishes of extravagant comfort foods. Many were sublime, including wagyu tartare on a fried potato cube by Dave Pynt from Singapore.
The transformation of Adelaide's central Victoria Square into a stall-lined Town Square for public eating, drinking, demonstrations and forums was similarly ambitious, but needs modifying to garner more public attention. Organisers get the chance when the now-annual Tasting Australia returns in late April 2017.
Gourmet Traveller is a proud partner of Tasting Australia.
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