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.
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.
It's the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
There’s plenty of potential in the depths of your crisper; you just have to be creative.
We have all heard the story of the one that got away, usually referring to fish. Well, after returning from my seaside holiday in mid-February, I discovered, hidden among the enormous leaves of my Italian round zucchini plant, a monster fruit almost as large as a beach ball that had evaded harvest.
The optimum size for this variety is around 8-10 centimetres in diameter.
I hollowed out the seeds and made a savoury stuffing rather like a shepherd's pie: minced leftover roast lamb, fried up with an onion, some garlic and anchovies, softened with a coulis of chopped black Krim tomatoes cooked with butter and basil and plenty of parsley. I baked it with a breadcrumb crust. With the very first of my own pink fir apple potatoes and freshly pulled carrots, it made a comforting dinner. And the leftovers were delicious reheated the next day for lunch.
The tragedy of the late summer was finding that eight spectacular parrots - or perhaps lorikeets, with emerald-green, blue and gold feathers - had taken up residence in the crab-apple trees. I rescued just enough fruit to make a single largish batch of crab-apple and rose-geranium jelly. The rest of the crop was all bitten into, the leavings tossed onto the paving. Whenever I tried to take a picture of these magnificent marauders, they flew off to a neighbour's tall tree, so I can't even show you how beautiful they were. I had left a few quinces for a late pie but it was not to be. They were also gone, with just the cores left dangling.
I'm going to harvest my crop of almonds now, as they're a favourite of cockatoos and the aforementioned parrots. As yet, they have gone undiscovered.
The farmers' market in late summer was so glorious I did wonder whether it is really worth all the hard work and disappointments to grow one's own produce. It was just a fleeting thought, as I can't put a price on the pride and satisfaction of pulling my own carrots and harvesting my very first crop of pink fir apple potatoes. Like many home gardeners, I'm sometimes overwhelmed by the quantity of produce ready at the same time. My solution is to share with friends and then get out the tomato-crushing machine, and to use all those stored jars for batches of pickled cucumbers.
I love meeting the growers at the market, though. Their advice is priceless. The potato man assures me I should dig the entire crop of potatoes now rather than leave them in the ground after the tops have died down lest they start to deteriorate and encourage grubs and other nasties to invade.
Last year's eggplant produced again, as did the capsicum. The eggplant have been marvellous, both the regular deep-purple Bonica variety and one I've never grown before - slender, striped and seedless. I developed a delicious vegetable accompaniment I've enjoyed several times, using a smallish Le Creuset cast-iron gratin dish that is just the right size. I halved an eggplant lengthways, rubbed it generously with extra-virgin olive oil and placed it in the gratin dish with a halved huge tomato, a garlic clove, and a few pieces of capsicum. I covered the dish and put it in a moderate oven for 30 minutes, turning and shaking once.
Everything becomes soft and slightly caramelised, the eggplant is deliciously creamy and there are always some juices to dribble over the accompanying fish or chops.
The glory vine leaves have started to fall and the crab-apple foliage is changing to gold. As autumn settles in, I'm looking forward to a second crop of Chantenay carrots, a second crop of my favourite slender bush beans, and some golden beetroot. I have to find space to plant the leeks and there's the annual challenge of which box to dedicate to the broad beans. It's too soon to say whether the pumpkin that has climbed into the lemon tree will hold the fruit that has set.
A highlight today was having a sneak preview of my friend Annie Smithers's book Annie's Garden to Table, by now in every bookshop. If food-lovers buy only one cookbook this year, this should be it - it's a glorious piece of work. For me, this book takes food straight back to where it is most meaningful - great produce, sensitively, lovingly and intelligently handled - and every dish made me want to rush to the stove.
I write this just before I start a tour to promote my own new book, a memoir titled A Cook's Life. The draft schedule is rather scary and has me criss-crossing the continent, visiting most states. By the next column, I may have some good stories to tell! I'll certainly appreciate the Easter break when I'm off to Phillip Island with friends, and the penguin parade is definitely on the itinerary. The last time I saw this I was about 10 years old.
Until next time.
PHOTOGRAPHY ARMELLE HABIB
This article is from the April 2012 issue of Australian Gourmet Traveller.
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.×