After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
Subscribe to Australian Gourmet Traveller before 23rd August, 2017 and receive a free copy of The Cook’s Table by Stephanie Alexander!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.
These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.
The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.
Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.
The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.
Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.
Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.
The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.
Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
Sydney's food supergroup are back at it, bringing big flavours and a rollicking drinks list to a buzzing space in Surry Hills, writes Pat Nourse.
Yes, it's freezing, but winter needn't always mean rich ragus and rib-sticking meals. Try out these lighter recipes during the colder months.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
There’s plenty of potential in the depths of your crisper; you just have to be creative.
It's the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
The last of the fallen leaves have been gathered. I have dumped them in the Aerobin. Some gardeners advise storing damp leaves in a black plastic rubbish bag poked with a few holes and letting them slowly rot down before using them as mulch. But they take a surprisingly long time to decompose. The roses have been pruned and the hydrangeas cut back. Behind the hydrangeas are yellow wallflowers and now they have the space to spread out.
Since last month I have done quite a bit of planting. Winter is the best time to plant bare-rooted trees, roses or bare-rooted canes of raspberries or gooseberries. I get excited leafing through plant catalogues and then reality hits. I do not have room for any more trees, nor for a hedge of raspberries. In fact, I am going to ask my gardener to cut down a very old crab-apple in the front garden. It produces fewer and fewer dark pink blossoms each year and its boughs are too close to the power line.
I've planted garlic and it's already shooting through the mulch. It will be six months before the harvest. The flat-leaf parsley has self-seeded in surprising places. I can pick a really large bunch and make a variation on leek and potato soup by cooking garlic slowly in cream and then whizzing the potato and leek soup with the creamy garlic and a lot of parsley leaves that have been dunked in and out of boiling water. Just a few minutes in the blender makes a soup of the most wondrous spring green.
Purple-podded peas, pinwheel-striped beetroot and round-headed radicchio are coming along and the first heads of broccoli are forming. I love the combination of broccoli and anchovies. It makes a good pasta sauce and a delicious and fast side dish with almost anything. Blanch the broccoli florets and the peeled and chopped stems for two or three minutes in plenty of water. Meanwhile, melt some anchovies in olive oil over medium heat and then drop in the drained broccoli. I like to add a sliced red chilli too.
I have a small hothouse and it's tempting to start trays and trays of seeds now. But the crate gardens are still full of broad beans, celery, spinach, chard, carrots and leeks, and will be for the next two months, so I will delay starting more seeds for another month or so, when I may have room for the transplants. Each of the crates is now covered with bird netting, supported by crossed hoops of poly pipe rammed onto stakes in each corner of the crate. They look very good, actually - at first glance one might think I was raising a rare parrot in each rather than vegetables.
I spent a weekend with friends at Dunkeld to enjoy Dan Hunter's food at the Royal Mail Hotel. We were invited to stroll through the kitchen gardens, which are extensive. I loved the wine barrels planted closely with a mixture of edibles and ornamentals. Basil growing with salad leaves, with snapdragons and violas and calendula - such a bright and cheerful sight. I immediately came home and tucked seedlings of violas and sweet peas among all my salad plants and planted Iceland poppies wherever I could find a spare patch.
This month sees lots of interest in citrus. My very rare bergamot orange is laden, and the tangelo has about a dozen fruits. These citrus do not really get enough sunshine, so it will be interesting to see if the fruit ripens. I grow the bergamot for its highly perfumed, thick rind, which I have never yet managed to candy as well as I would like. Even after several blanchings, and long, slow cooking with its own weight in sugar, the peel hardens more than I like. I wonder whether a reader can help me?
This year for the first time my four-year-old rainforest finger lime is laden with fruit. Sean Moran, from Sean's Panaroma in Sydney's Bondi, has a recipe for a custard tart with a finger lime topping in his book Let It Simmer. I'm going to try it. Otherwise, all I can think of doing is ordering unopened oysters, shucking them and offering a bowl of squeezed finger lime "caviar" as an exquisite topping.
I bought a kilo of cumquats at my local farmers' market and made
my favourite cumquat marmalade. It set magnificently. (My own tree
is just an infant.) The fruit was perfect for marmalade - not wet
or soggy or overripe - and cooking it fast in my French copper jam
pan may have helped. And it goes without saying that my ancient
lemon tree is full of lemons.
The mornings are really brisk - out with the soup recipes!
Until next time.
PHOTOGRAPHY VANESSA LEVIS STYLING VANESSA AUSTIN
For information on Stephanie Alexander's Kitchen Garden Foundation and schools program, visit www.kitchengardenfoundation.org.au.
This article is from the July 2010 issue of Australian Gourmet Traveller magazine.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
With the cooler autumn weather, heartier flavours begin to e...
Scaled down to little more than a mouthful, tiny cakes take ...
America's most famous chef takes the smarts and good taste t...
Dust off the tongs, fire up the barbecue, and get grilling w...
At his new Spice Temple, Neil Perry calls on the more exotic...
When it comes to last-minute entertaining, a lovingly made p...
Mousse, souffle, mud cake and more... welcome to the dark si...
A salad can be so good when it's done just right. Check out ...
Peter Gilmore's snow egg, Justin North's smoked duck egg wit...
Fire up the stovetop with these wintry dishes, ready for the...
Take comfort in superb onion rings, juicy roasts, syrupy pud...
Fire up the stovetop, it's time to braise. Our braising slid...
British-born chef Daniel Southern has made his mark in Melbo...
Bask in the warmth of French Alpine-inspired food. Ideal for...
With books such as Pork & Sons and Ripailles, Parisian autho...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×