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.
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Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
Kicking off in February 2018, six exclusive cruises will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
What's next for the unstoppable spirit?
Sarah Oakes, GT’s new editor, reflects on her first issue – July, out now – and returning to the simple comforts of home.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
A celebration of one of our favourite breakfast foods.
No, Mireille Guiliano isn't fat. In fact, the French author has
made something of a career of it following the release of her 2004
book French Women Don't Get Fat: The Secret of Eating for
Pleasure - a sort of anti-diet diet book that became an
international bestseller. We caught up with her over cups of tea
(no milk, no sugar) while she was in Sydney as a guest judge for
the Australian Grand Dairy Awards.
GT: How highly do the French rank pleasure when it comes to food?
MG: It's the number one factor. Food is pleasure. The French, they don't believe in the big happiness thing - life is made of lots of little pleasures, and food is way on top.
You're not a fan of diets.
All diets are bad. There's not one good diet, and that's why many people in the press call French Women Don't Get Fat the non-diet book, because it's a lifestyle. Basically it says you can eat whatever you want. Just eat it in small quantities and take the time to enjoy it. [It's about] the pleasure factor.
Quality over quantity?
That's another thing - quality. Because we do that not only with food but with clothes. We'd rather have one piece that we can buy every two or three years, but with it we can buy less expensive things to mix and match rather than buying junk. Food is the same thing. We'd rather buy a nice piece of cheese or some really good fruit and vegetables than a whole lot of garbage.
And that's why French women, as you say, don't get fat?
It's a series of very simple things. One is that [we] tend to eat three meals a day, breakfast being so important. And then we drink a lot of water between meals, we walk a lot - we are not gym freaks, we don't actually like to go to gym - but we walk in the street, we walk to work, we walk to do errands, we walk the stairs a lot - we don't have many escalators or elevators.
So just how much cheese is acceptable?
A few slivers, that's all we need. It's like with nuts. You see people on the plane, they eat them like that and ask for another bag... you don't need a packet of nuts or a wheel of cheese - that's fattening. But if you eat a few slivers it's very good.
You're in town to judge the Australian Grand Dairy Awards. How do our cheeses compare to the French?
Actually they're very good. You are ahead, and so is England. I guess because you have a lot of good cows and good meadows, you have wonderful cheese and a great variety. I'm stunned at why you buy French cheese here... I'm eager to taste some more.
What about restaurants - how do French women approach dining out?
You have to outsmart [the restaurants]. In the old days you'd go to Italy and you had to have a first course, pasta, fish, meat, and dessert. Otherwise they look at you like 'no way, we're not serving you' - same in France. Now there are a lot of restaurants where you can have two entrées and you can choose. There's a lot of very nicely made fish - there's grilled fish, there's baked fish that hasn't been soaked in fat). You can have portions of vegetables and can ask to have them prepared the way you want them, but you have to look at your menu and decide.
What's the French woman's secret to surviving the festive season?
I would say don't go with the 'I'm not going to do this' [mentality]. No, because there are rituals. Prepare for it, but then choose what you want to eat. It's a little bit like when you go to a buffet - you can have French toast or waffles but you don't need it all. Pick the two or three things you really want and enjoy them. And don't feel guilty.
What's your go-to cheese?
I love them all. I eat cheese every day - no lie. I can't live a day without cheese.
Check out the cheese recipes in our online archive.
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