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 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.
Mental Notes #2 is a party where some of Australia’s best independent winemakers and importers pour their wines under the one roof.
Pat Nourse pulls up a chair in one of the great eating cities of the world.
Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.
These are the drops we've been drinking this month, from a Victorian shiraz to an apple brandy imported from Normandy.
Waterside at Barangaroo, Cirrus is the Bentley crew’s latest venture. Be among the first to savour a new direction in seafood.
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.
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.
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.
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 email@example.com 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.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.
It's changeover time in my vegetable patch. In the back garden, my main growing space is three fruit crates, two wine barrels, and a shady spot under the magnolia tree which suits the thyme and sage plants and the pepino bushes. And there is one sunny north-facing bed for my laden miniature stone fruit trees.
I thinned much of the setting fruit to give the remainder room to swell.
One wine barrel has been given over to a button squash plant that's already spreading and is about to spill over the sides. The other has a miniature pear tree. Now it is a matter of watch, pick off the caterpillars, squash the snails, keep up the water, especially to the plants in tubs and barrels, and wait for the full bounty in a few weeks.
Finally the magnificent broad beans have ended, and the stalks have been chopped into the compost. I've planted this bed with three capsicum bushes, red, gold, and a lime-yellow heirloom variety that is long and pointed. In between I have seedlings of red spring onion.
In the second bed the first crop of bush beans was attacked as soon as they poked out of the ground, and I lost two weeks of growth. The second planting is looking good. I've erected a sort of crazy support scaffolding around them made from the prunings of last year's grapevine. There are also two rows of carrots, and the rainbow chard continues to be generous, and very handsome too.
The third raised bed has salad greens and a small "patio" tomato that's supposed to trail and crop heavily. It's covered with flowers and small fruit so I'm hopeful.
In the front garden the peas have gone, replaced by a new variety of climbing bean, and the tomatoes, basil and eggplant are in. Wherever there's space I'll be popping in lettuce seeds and maybe one or two chilli plants. I'm experimenting with some strawberries as edging plants to see if they do better than in the hanging baskets. Easier to water although also easier for snail attack.
A Greek neighbour stopped by and was concerned that I had planted soft spinach so close to the garlic. You'll have to stop watering the garlic for the last month, she said, so I ate all the spinach last month but will give the garlic a few more weeks before I harvest it.
A month ago I spent a perfect weekend visiting friends on a farm near the Victorian-South Australian border. In the late morning I installed myself in a cushioned cane chair on the wide verandah and drank it all in. Sunshine glittered on the dam; the willows dipping into the water had the first flush of spring-green. The magpies warbled in the gums near the house, and a prunus in flower was abuzz with bees. A nearby garden bed was fragrant with a thick carpet of deep-blue parma violets. I felt my shoulders relax and I breathed more deeply. (Back home I was inspired to plant a few clumps of parma violets alongside my rosemary bushes.)
There is usually a work-related reason for such rare moments of pure relaxation. I had launched the kitchen garden at MacDonald Park Primary School, near Mount Gambier. It was such a happy place. The students provided snacks for more than 50 guests. They were so proud and so competent. Among other things I enjoyed empanadas stuffed with indigenous warrigal greens, caramelised olive tartlets and broccoli fritters.
The Queensland government has joined the federal Department of Health and Ageing in supporting the kitchen garden movement.
I was in Brisbane to attend the announcement of grants to a further 17 schools by the Queensland Minister for Education, Cameron Dick. While in Queensland I also visited several federally funded schools. At Burleigh Heads State School we met an Aboriginal elder, introduced as Uncle Graham, who has charmed and intrigued the students with his stories, and acts as an advisor for what to plant in their bush-food garden. The main garden bed was in the shape of a dolphin that features in one of Uncle Graham's stories.
On to Currumbin Community Special School, where the dynamic kitchen and garden specialist Janelle Staggard is also a beekeeper. The school has its hives in a neighbouring paddock but some of the children don protective suits when it is the time for Janelle to collect the honey. (That delicious honey is used in the school's kitchen and also sold to raise funds to assist the kitchen garden program.) Every child in this special school gets to experience the garden. There's a sensory bed designed to be accessible easily from a wheelchair. The students had prepared lunch for us and we enjoyed a herb quiche, three dips (kale, cucumber, and spinach), and a lemon and ricotta cheesecake with lemon syrup. The pride with which these children showed us their garden and their chickens and later served up the cake was wonderful to see.
PHOTOGRAPHY ARMELLE HABIB
This article is from the December 2011 issue of Australian
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.×