Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.
Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!
Subscribe to Gourmet Traveller for your iPad.
We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.
After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.
Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.
Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Sokyo's Chase Kojima's new project is something completely new.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
What brings people together more than tequila? Tequila, tacos and cake.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
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.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
The world is getting hotter and we’re not talking about glob...
A leading local tea exporter now offers his leaves to the do...
A selection of regional monofloral honeys sourced direct fro...
We find ourselves inexorably drawn to salt caramel in a jar....
Hand-dived abalone, turban shell and sea urchin.
Entertainer Julia Zemiro notes there’s little difference bet...
Pat Nourse caught up with George RR Martin to talk about one...
When it comes to talking turkey, the best birds have lived t...
Food fermentation 'revivalist' and guru Sandor Ellix Katz di...
Meet the producers of the creme de la creme of Australian fu...
Looking back over the 20 years she's been in business, Phill...
Bringing local flavour to artisan-made bacon.
Now, here's a mighty handful: GT's Gourmet Fast recipes are ...
What? More than 200 new pictograms in the latest Emoji set, ...
The jumbuck has leapt straight from the pages of Banjo Pater...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×