GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Noma Australia in the glass: Mads Kleppe, Head Sommelier, Noma

Gourmet Traveller catches up with Noma Australia head sommelier Mads Kleppe.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

12-hour barbecue beef brisket

"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

Coleslaw

"Store-bought and pre-cut coleslaws, and bottled dressings have given the humble slaw a lacklustre rep over the years," says Stone. "Taking a little time (just 10 minutes!) to whip one up yourself reminds us why this salad became popular in the first place. This creamy, crunchy coleslaw comes together in a pinch and can be piled atop a thick piece of brisket or served as a side."

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

Favourite cookbooks of 2012

EDIBLE SELBY
Todd Selby (Abrams, $45, hbk)
I've long been a fan of Todd Selby, a photographer who documents the lives of creative people in their homes and studios on his website, theselby.com. So as soon as I saw his new book, Edible Selby, I knew it was for me. Featuring legendary and quirky eateries from St John and Noma to Mission Chinese Food and Violet Cakes, Selby's candid photos, illustrations and interviews capture the passion, creativity and sheer obsessiveness of the people behind these establishments. They've even provided colourful handwritten recipes; the one from Brooklyn's Mast Brothers on how to make chocolate at home seems like the perfect place for me to start. Anna Vu, art director

BURMA: RIVERS OF FLAVOR
Naomi Duguid (Artisan, $55, hbk)
I put an order in for this one sight unseen. The books Naomi Duguid wrote with her then-partner Jeffrey Alford about eating and travelling in Asia (Beyond the Great Wall, their exploration of the cuisines of outer China chief among them) have more than earned their place on my shelf alongside the works of Patience Gray and Paula Wolfert. They're books that paint a picture of a culture through food, and enrich their description of dishes through context. Rivers of Flavor is no exception. It's also packed to the gunwales with recipes that cry out to be cooked straight away. The salad of pomelo dressed with fish sauce, raw and fried shallots, shrimp powder and toasted chickpea flour was first cab off the rank, closely followed by the Kachin-style pounded beef with herbs and the splendidly named "peas for many occasions". A feast. Pat Nourse, deputy editor

MOMOFUKU MILK BAR
Christina Tosi (Absolute Press, $50, hbk)
The list of ingredients in the Momofuku Milk Bar cookbook includes Graham crackers, Ovaltine and Fruity Pebbles. Throw in some PB & Js (or a PB & J pie in this case) and it's a sweltering New York summer all over again - me and my brothers running off some excess energy in our nonnina's backyard, sneaking mulberries off their bushes to keep us going until the inevitable crash. Reading Tosi's recipes, including Fruity Pebble marshmallow cookies and chocolate malt layer cake, brings the memories back in a sugar-coated rush. Looks like it's time to add some more requests to the next care-package list (for the kids, not me…) and get baking. Robert Maniaci, online producer

JERUSALEM
Yotam Ottolenghi and Sami Tamimi (Ebury Press, $49.95, hbk)
Jerusalem
is the third book by the folks behind London's Ottolenghi restaurants. A flick through the pages makes you feel as though you've stepped out of your kitchen and into the bustling streets of the Old City in Jerusalem, the hometown of both Yotam Ottolenghi and Sami Tamimi. The pair not only share their families' cuisines in Jerusalem, but explore the many cultures and religions that make this city so rich and diverse. I can't wait to try the red pepper and baked egg galettes and the cardamom rice pudding with pistachios and rosewater. Carli Fainsinger, designer

A GIRL AND HER PIG
April Bloomfield with JJ Goode (Ecco, $45, hbk)
The cover's a good indication of what's to come in A Girl and her Pig. After all, a chef dressed in her whites with a suckling pig draped over her shoulders isn't going to be plating candied violets with tweezers. As the introduction says, these "are not deconstructed or creatively reimagined dishes. They're exactly what they promise to be". And they're exactly what I like to eat: pancakes with bacon and chilli, duck-fat potatoes, lamb meatballs with yoghurt, eggs and mint, and banoffee pie. April Bloomfield, of New York's cultishly adored Spotted Pig and The Breslin, appears throughout the book in a butcher's apron and admits to being not much one for presentation. So the pretty illustrations are a bit of a surprise. But clearly Bloomfield loved them, and so do I. Who wouldn't love a drawing of a pig in gumboots? Katie Stokes, subeditor

THE COMPLETE MIDDLE EASTERN COOKBOOK
Tess Mallos (Hardie Grant Books, $59.95, hbk)
Including chapters on Cyprus, Turkey and Greece in a book about Middle Eastern cooking may raise eyebrows, but if anyone could get away with it, it would be the late, great Greek-Australian culinary champion Tess Mallos. Four generations of my family have diligently cooked from her seminal books, namely 1976's Greek Cookbook and 1979's Complete Middle Eastern Cookbook, which Mallos updated for republication just before she passed away in July. That's four generations of us furtively claiming her impeccably prepared dishes as our own "authentic" family heirloom recipes, and, in doing so, ensuring that's exactly what they've become. I'd like to think Mallos would be rather pleased about that. Bianca Tzatzagos, deputy chief subeditor

KYLIE KWONG'S SIMPLE CHINESE COOKING CLASS
Kylie Kwong (Penguin Lantern, $59.95, hbk)
Weeknight dinners need no longer be associated with meals of the average sort. Kylie Kwong's latest cookbook puts the ease into Chinese. In an easy-to-follow yet beautiful format, Kwong's Simple Chinese Cooking Class demystifies basic stocks and sauces, noodles and dumplings. The only problem with it? Deciding which dish to cook first. I've got my eye on the crab omelette with pickled white radish and fresh herbs. Maya Kerthyasa, editorial coordinator

EASY WEEKENDS: FOOD BY NEIL PERRY
Neil Perry (Murdoch Books, $49.99, hbk)
It's especially at this time of year that I'm after inspiring entertaining ideas and while the recipes in Easy Weekends might be Neil Perry's, every one sounds achievable and delicious. Think char-grilled baby octopus with olives and hand-pounded pesto, Greek-style custard tart, and easy apple tart. Perry covers all kinds of entertaining, from a simple Friday dinner or Sunday breakfast to an Asian banquet designed to serve eight or more with ease. Brooke Donaldson, senior designer

THE KITCHEN DIARIES II
Nigel Slater (Fourth Estate, $49.99, hbk)
It's always a pleasure when Nigel Slater releases a new book. His quiet, self-deprecating voice is refreshing; his simple dishes equally so. This second volume of The Kitchen Diaries is hefty, full of insight into Slater's kitchen on an almost daily basis. I read Slater's books from cover to cover before I even dream of cooking from them but, that said, I've earmarked many pages for a rainy (or sunny) day. Slater's approach is entirely seasonal (we southern hemisphere dwellers need to switch seasons accordingly), so when the weather's right I'll be turning to the diary entry titled "Sour, hot, crisp, soft. A sandwich for the senses", and the one that swiftly follows: "A piquant soup for a Finnish sky." Emma Knowles, food and style director

FRENCH TIES: LOVE, LIFE & RECIPES
Jane Webster (Penguin Viking, $59.95, hbk)
We all have dreams and Jane Webster's story proves that sometimes they come true. Webster, a Melburnian, has written a charming story about her long-held ambition to own a château in France. Her ambition came to fruition when she bought a 70-room residence in Normandy with her husband and four children. The impossibly beautiful photographs of the home's impossibly beautiful rooms (do people really live like this?) are complemented by recipes of simple French classics such as chicken liver pâté and Norman crème brûlée. Part travelogue, part cookbook, it's the ultimate in château porn. Anthea Loucas, editor

MR WILKINSON'S FAVOURITE VEGETABLES
Matt Wilkinson (Murdoch Books, $49.99, hbk)
This delightful book, by chef Matt Wilkinson of Melbourne's Pope Joan, is an A to Z of vegetables. Wilkinson turns the humble cabbage into a luxe coleslaw with golden spiced quail Kiev. That's right - the recipes here aren't exclusively about vegetables, but they're the highlight. The gorgeous illustrations along with the tips on gardening and different vegetable varieties will inspire your garden to grow this Christmas. Hopefully I've sown the seed for Santa. Alice Storey, food editor

MUGARITZ
Andoni Luis Aduriz (Phaidon, $69.95, hbk)
Will I ever attempt, let alone master, any of the recipes so beautifully detailed in Mugaritz? The likes of the "tomato centre impregnated with mastic resin and infused in its own stock", "carrots cooked in clay, perfumed ashes and grains", or "edible stones" are unquestionably beyond me. But that's what makes leafing through these pages, recalling an incredible afternoon spent at Mugaritz, so special. I remember the namesake oak tree shading the courtyard and the scent of the kitchen garden. But my keenest memory is the inherent rigour of the experience, the intellectual challenge thrown down to us by the Mugaritz team. It's Andoni Aduriz's innovation, not my (lack of) culinary prowess, that's the star of this show. Frances Hibbard, managing editor (travel)

EVERY GRAIN OF RICE
Fuchsia Dunlop (Bloomsbury, $55, hbk)
If you love Chinese - Sichuan in particular - food as much as I do, then Every Grain of Rice has to sit on the top of your Christmas list. Fuchsia Dunlop applies her authoritative voice to traditional recipes with many layers of flavour and texture, such as General Tso's chicken. I especially love that she's assembled menu ideas at the front of the book to suit two, four or six people, so you'll be all set for your Chinese New Year banquet. Lisa Featherby, senior food editor

THE COMPLETE NOSE TO TAIL
Fergus Henderson (Bloomsbury, $59.99, hbk)
This new volume handily unites Fergus Henderson's first two books, which made nose-to-tail eating part of the vernacular and saw him at the forefront of a resurgence in British cooking. He writes about food with warmth, wit and avuncular affection: "be firm but fair" he says of salads. This is an antidote to joyless, tricksy food, though Henderson can make a silky soup out of a pig's ear. Toni Mason, chief subeditor

PHOTOGRAPHY CHRIS CHEN

This article is from the December 2012 issue of Australian Gourmet Traveller.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
How to grow your own strawberries
27.01.2016
Quick meals with quinoa
25.01.2016
Gourmet Traveller Chinese-language edition
22.01.2016
How to cook seafood over an open flame
20.01.2016
Know your beach greens
19.01.2016
Artisan cheesemaking in Vermont
26.12.2015
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Easy summer recipes

Perfect for balmy summer evenings, these meals from food dir...

Summer seafood recipes

Turn festive seafood into something special with flavourful ...

Summer salad recipes

It’s time to turn over a new leaf: these crisp and fresh sal...

Quick summer recipes

Perfect for midweek summer nights, these meals are ready in ...

Christmas classic recipes

’Tis the season for turkey, ham and pudding. Whether you’re ...

Adriano Zumbo's Christmas recipes

So you think you know trifle? Think again. Adriano Zumbo tur...

Holiday entertaining recipes

Dare to think outside the box this season with an elegant lu...

David Thompson's Thai recipes

Scholarship and street food come together in David Thompson’...

Strawberry recipes

Sweet, juicy and bursting with flavour, strawberries add a b...

Longrain recipes

It’s been 10 years since Longrain introduced us to big Thai ...

Barbecue recipes

Grab the tongs and novelty apron and fire up your imaginatio...

Fast spring recipes

Fast and fresh food can be ready in just 30 minutes with the...

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This ver...

Recipes inspired by Julia Child

So you can't wait to watch Julie & Julia and don't have a co...

Spanish dessert recipes

The Spanish know exactly how to sweeten the post-prandial de...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×