Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
The Lorraine Lee rose has climbed beyond the trellis and the
Gertrude Jekyll is rambling over the house, and although the
carrots and silverbeet continue to flourish, Stephanie Alexander
names the broad beans her star crop this month.
Sometimes I fear I'm repeating myself, but here's a quick round-up of my spring garden. The Lorraine Lee rose has climbed way beyond her trellis and has new growth arching into the air. I love its bronze foliage, but regret that most of the gorgeous blooms are so high that I can't pick any for my desk.
The front lawn can be mowed again now that the freesias have died down.
Each year I'm protective of my freesias. They're the old-fashioned variety - cream or butter-yellow - and I ask that care be taken to allow them to bloom wherever they happen to be, which is always randomly in the front lawn and more predictably underneath the lemon tree.
I've had some outside painting done and the gorgeous Gertrude Jekyll had to be tied back to allow the painter access. She has been straining to be released and putting out new shoots, and now she can relax and resume her rambling over the front of the house.
The broad beans are the star crop this month. The tomatoes are still a few weeks away from being planted out. The old reliables - leek, carrot, silverbeet, sprouting broccoli, salad greens and herbs - keep on keeping on. And I've loved my smallish crop of spring peas.
Melbourne is renowned for its spring winds, and a very strong gust blew over my two-metre-tall cumquat tree in a very large and very heavy ceramic pot. It was amazing that the pot didn't break. The only damage was that much of the soil fell out, as did a few of the flowering hyacinth bulbs. It was top-heavy and has now had a severe cutback. There'll be no marmalade for a while.
The ornamental grapevine is spreading its huge leaves, offering a shady spot for lunch. Once again Colin Beer visited over a weekend, and he did a magnificent job hard-pruning the vine. It'll completely cover the terrace this year.
In my role as founder of the Kitchen Garden Foundation I recently hosted a recruitment evening at Driver Primary School in Palmerston, a suburb of Darwin. There were 26 garden beds displaying a wide range of healthy plants: rows of tomatoes, beds of sweet potato, piles of pumpkins, vines hung with cucumbers and other gourds, rosella bushes and Ceylon spinach (sometimes called Malabar spinach) with clusters of tiny purple berries. The garden specialist told me that the berries are squashed and used to colour and flavour pasta - "Our substitute for squid-ink," she said. The orchard offered pineapples, galangal, ginger, pawpaw, mango in flower, eight varieties of bananas and many other tropical fruits.
Last time I visited, the kitchen had been an empty space with electrical wires a-dangle. This time it was a most attractive welcoming space, and excited students handed around sweet-potato scones generously spread with their own rosella jam. The enthusiasm of the principal helped convince the representatives from other Top End schools and I'm pretty confident that we'll soon have kitchen gardens at Jabiru, Jingili, Pine Creek and maybe Groote Eylandt. We're also getting enquiries from remote indigenous communities. With more than 320 schools in the kitchen garden movement to date and a goal of 750 by the end of 2015, we're well on the way to achieving my aim of having 10 per cent of Australian primary schools involved in the scheme.
Funding is always an issue for any not-for-profit foundation. Every two years supporter and board member Paul Bangay - one of Australia's best-known garden designers - opens his beautiful property Stonefields in Denver, near Daylesford, with all proceeds going to the Kitchen Garden Foundation. Garden-lovers should put the 23 and 24 November in their diaries (for more information and tickets, visit kitchengardenfoundation.org.au). Paul's gardens are exquisite. I recall the display of unusual alliums two years ago, and the apple tree avenue, and the deep-red Shakespeare rose. I bought one, though sadly it hasn't performed as it did in one of the walled gardens at Stonefields. An added attraction will be scones made by my friend Annie Smithers. Annie rises at 4am to make these so that they are fresh.
I'll have some exciting developments to announce next month. Until then.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
It’s the restaurant issue, so whether you bend the rules or ...
Salads are perfect for spring, so we've collected some of ou...
Canapes, finger food, jugs of cocktails – it’s party time. G...
Nothing beats a spring picnic, so we've rounded up some of o...
Big fan of charcuterie but looking for something different t...
Despite their name, spring onions are great growers year rou...
Make the most of this versatile vegetable whether tossed in ...
Here are 14 fresh takes on these small saltwater clams, from...
I want to put more life into my salads this spring. What can...
When you’re talking the tiny refined French variety of lenti...
Leftover flatbread is smartly turned into a meal or snack wh...
These harbingers of spring are now in their prime – blanch, ...
Ah, October. The sun is out, the layers are off and the wint...
From Greece to Japan via Mexico and India, a globetrotting g...
Lamb production is pretty consistently good year-round in to...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×