Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Maurice Terzini’s reboot of the Dolphin Hotel is bold and playful, with fiendish attention to detail. Meet the new pub circa 2016.
Objets d’art on their own, these bijou vases bring the floral touch to an elegant table setting.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org 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.
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.
It is a little confusing returning from a late Sicilian summer to a late Melbourne spring. One day I'm in a sun-baked landscape of olives, almonds, vines and prickly pears, and the next I find myself surrounded by exquisite crab-apple blossom and new foliage in my own garden. Sigh.
The memories of eggplant cooked and served many ways; of sweet tomatoes of every size and shape; of fennel crushed with sardines and fresh anchovies in pasta; and of zucchini and squash of many different shapes, sizes and colours (including one new to me called tanarumi, or something like that) are still fresh.
But now that I am back at home, it's time to assess the state of play in my garden following a three-week absence.
The tomatoes are about to go in, along with the basil plants. And here's a salutary lesson. I had the different varieties of tomatoes arranged in rows in the hot-house and had saved plant labels (why? I wonder) by labelling only the front pot. The kind person who kept them watered failed to grasp the significance of the rows and the pots have all been mixed up. The leaves all look identical at this stage so I can't tell them apart, other than the black Krim and oxheart tomatoes that were on another shelf. The conundrum now is to know whether I am planting a climbing tomato alongside a medium-growing variety, or three of the same. Hmmm.
I read in Organic Gardener magazine that if one has trouble with crop rotation (as I mentioned in my last column), a solution might be to scrub out containers at the end of the life cycle of one crop, and refill them with fresh potting mix before replanting.
I have three large pots of cornflowers that are about to finish flowering, so those pots can be emptied, scrubbed and refilled and will become home to three capsicum plants that will revel in the heat from the paving on which they sit. One of them will be the fabulous pimientos de Padrón (my seeds are from The Italian Gardener). I adore these little green beauties, which are starting to become quite prevalent in restaurant land, quickly fried in olive oil till the skins blister a bit and dusted with a very little sea salt.
My gardener moved the large pepino plant, and it now resides underneath the Little Gem magnolia and seems perfectly happy in its new semi-shaded spot. This is significant because it has freed up precious sunny space in the front garden for a zucchini plant, of which there will only be one this year. I am happy to let it romp over what is left of the lawn, but its feet will be firmly planted in good soil.
One side of the front path will be for tomatoes, basil and lettuces, and the other side will be for climbing beans and several eggplant bushes. Wherever there is space I will be popping in lettuce seeds and maybe one or two chilli plants.
The celery and broad bean tub will now become home to cucumbers. And I am going to pull out some of the rioting nasturtiums that have done such a marvellous job of filling a corner behind the globe artichokes. With the addition of more compost, this space will be for a pumpkin vine that I will try to train onto the carport trellis.
Isn't it difficult to believe that another year has just about ended? Happy Christmas and a wonderful New Year to everyone.
Until next time.
PHOTOGRAPHY ARMELLE HABIB
This article is from the December 2010 issue of Australian Gourmet Traveller.
For information on Stephanie Alexander's Kitchen Garden Foundation and schools program, visit www.kitchengardenfoundation.org.au.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Turn festive seafood into something special with flavourful ...
It’s time to turn over a new leaf: these crisp and fresh sal...
Perfect for midweek summer nights, these meals are ready in ...
’Tis the season for turkey, ham and pudding. Whether you’re ...
So you think you know trifle? Think again. Adriano Zumbo tur...
Dare to think outside the box this season with an elegant lu...
Scholarship and street food come together in David Thompson’...
Sweet, juicy and bursting with flavour, strawberries add a b...
It’s been 10 years since Longrain introduced us to big Thai ...
Grab the tongs and novelty apron and fire up your imaginatio...
Fast and fresh food can be ready in just 30 minutes with the...
Where would Spanish cuisine be without the chorizo? This ver...
So you can't wait to watch Julie & Julia and don't have a co...
The Spanish know exactly how to sweeten the post-prandial de...
Who better to extol the virtues of this rich Spanish cuisine...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×