Healthy Eating

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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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.

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.

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.

Fast autumn dinners

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

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

  • Coconut-macadamia-lime tart with mango

    This is the ultimate do-ahead, no-guilt sweet treat, full of tropical flavours and perfect for summer. We've opted for mango, but papaya, banana, passionfruit or pineapple would also make great partners. The tart will keep in the freezer for up to two weeks - just take it out about half an hour before you serve it.
  • The benefits of live yoghurt

    Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
  • Raspberry yoghurt slushie

    This is arguably the simplest dessert - a cheat's granita fancies things up a little. It would also make an excellent breakfast dish with crunchy granola or Bircher muesli added to the layering.
  • Spelt cashew and broccoli bowl with yoghurt dressing

    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.

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Just in

Daniel Puskas' dry-aged lamb rump with caramelised pumpkin juice

Daniel Puskas cut a dash through some of Sydney's finest restaurants before opening Sixpenny in the neighbourhood of Stanmore. One of Sixpenny's many pleasures is the gentle sense of dislocation between the sleepy, genteel suburban setting and the radical things playing out on the plate. They're frequently marked by genuinely inventive uses of produce, and are always presented with an eye for elegance. "I like to make things appear simple, but once you start to eat a dish you can see how complex it becomes," says Puskas. "The sauce looks like a classic jus, but is in fact purely vegetal." Start this recipe a day ahead to drain the pumpkin juice. Serve with roasted leeks or a simple green salad.

Food News & Features

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Recipe Search

Chive gougeres with cured trout and creme fraiche

These bite-sized snacks perfectly illustrate the versatility of choux pastry. They're an ideal vehicle for whatever savoury filling you like - we love cured trout and creme fraiche, but they would be equally delicious filled with thinly sliced leg ham and Gruyere, or even with a luxe pate, cornichons and frisee. If you can't be bothered curing the trout, flaked hot-smoked trout would make a good substitute. To make choux pastry, see our basic choux pastry recipe.

Recipe Search

David Thompson's grilled sticky rice with banana paste

"I love the comfort of this dish," says Thompson. "It's gently grilled until golden and toasty. The rice can be cooked and steeped in the sweetened coconut cream the day before. In Bangkok, this dish is often made with the leftover grains from mango and sticky rice. Bananas seem to work best with this, both as a puree and sliced. Wrap in the banana leaves and grill. Be careful not to cook over too high a heat or for too long or the rice can become tough. Use overripe bananas for this recipe - their pronounced sugar produces a luscious paste." Start this recipe a day ahead to soak the rice.

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The cheat

Need to whip up a meal in a flash? Here are some quick and easy ideas.

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Octopus, frisee and fennel salad with lardons and lentil dressing

For an even simpler version, leave out the octopus and add crisp croutons instead. Or try it with a poached egg. Or seared scallops.

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Coquilles Saint-Jacques

"Historically, and still today, the scallop is regarded by the French as a delicacy," says France-Soir chef Jean-Paul Prunetti. "The common...

How-to

Quick meals with almonds

Nuts are a must on the festive menu, not least almonds, the most versatile of the bunch.


Recipe Collections

Whatever you're looking for, we've got it. From quick entrees and tasty snacks to gorgeous mains and the best dishes to match with wines. So what are you waiting for? Dig in.

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Tomato and fennel clams with saffron mayonnaise

Rinse the clams well to remove grit and sand. Factor in the clams, too, when seasoning the dish - they're naturally briny.

Recipe Collections

Pickles and preserves

From watermelon rind pickles to nectarine, peach and orange blossom jam, now’s the time to start pickling and preserving the summer harvest....

Recipe Collections

Healthy summer drinks

Drink a lot over Christmas? If you're staying clear of the booze in January, your mocktails need not be boring. Here are 15 of our favourite...

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