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.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
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.
What brings people together more than tequila? Tequila, tacos and cake.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Kensington, hold onto your hats.
The beans are planted, the peach trees are laden with fruit
and the hydrangeas are abuzz with bees in Stephanie Alexander's
As you read this you'll be contemplating your Christmas plans. Will it be hot or cold? Seafood or poultry? Indoors or out? In all cases, anticipation is part of the fun.
Magazine deadlines have a way of distorting time, so I'm anticipating, with fingers crossed, what will come to pass.
My tomatoes will be flowering and some early fruit will have formed. This year I've restricted myself to three varieties. I saved seed from my two favourites in early autumn: the massive, brilliantly textured fruit originally from Lina Siciliano at Rose Creek Estate and the oval oxhearts derived from a tomato I tasted once at Tony Tan's house. My third choice is brandywine, and I bought the seedlings at a farmers' market. So far the brandywine has masses of leaves but no flowers.
My prized doughnut peach tree has about 20 fruit this year, and I intend to bag each of them individually; last year I think just eight peaches finally ripened, but they were exceptional in flavour and juiciness. The nectarine and small yellow peach trees have such a lot of fruit that individual bagging is simply not feasible. Instead, my gardener has constructed a fruit cage of netting on poly pipe that drops over the trees without getting tangled in the fruit, and I had extra trellising built in yet another attempt at foiling the possums. Time will tell.
I've planted a bamboo teepee with my favourite yellow pole beans - which climb two metres and crop very heavily - and yellow and green bush beans at the edges of the beds. The basil is coming along well, and I have lots of floppy, frilly salad leaves. My favourite tender oakleaf lettuce is self-seeding everywhere, including in cracks in the brick edging, so there's always a salad ready to gather.
In another month I'll dig up my garlic and enjoy some of it damp
and juicy before carefully hanging the rest to dry completely. And
for once I may remember to gather some early almonds while the
shells are still green and the nut within is juicy and crisp. Serve
them with cheese as a treat, or soak them in hot water and press
through a sieve to make almond milk for an almond gazpacho or a
It's that time of the year when it's difficult to keep up with the growth. Turn your back and three zucchini grow to marrow size. Never mind - the recipe in The Cook's Companion for slow-cooked zucchini is an ideal way of preparing them.
The beautiful papery poppies have finished dancing in the late spring sunshine, and as the days warm I'm nearly ready to put my toe in the pool. At one end of the pool area the white hydrangeas are massive balls of blossom buzzing with bees. Above them, on the back fence, are the pale yellow open-faced flowers of the Mermaid rose. Last year all the buds were eaten by the possums; I'm so pleased to see that some have fought back. Maybe the possums have come in contact with Mermaid's terrible thorns.
Followers of mine on Facebook or Instagram and subscribers to my newsletter will have noticed many food-on-plate shots over the past few months, and even some action shots of cooks and cameras hard at work. The time has come to reveal my secret.
My book The Cook's Companion has been taken into the homes of 500,000 Australians, and if the comments I receive from people on the tram are even half true, the book is used on a regular basis by many food-lovers. But as all cooks and gardeners know, there's always change and progress, and we all benefit from experience and new discoveries. I wanted to re-examine my text once again (the last time I did this was in 2002), but this time I wanted to jump into the brave new world of digital technology. The result is that The Cook's Companion app is now available for download from the Apple App Store and Google Play.
I've re-examined every line, recooked dish after dish, and filmed how-to videos, yet retained all the features that have made the book special. I hope you like it. Now that it's finished it's time for a holiday and then to plan my own Christmas feast.
Have a merry Christmas.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
From barbecued prawns and party pies to lamingtons and Pavlo...
Corn is the perfect summer ingredient. Serve it simply grill...
Summer’s shaping up to be hot with our sizzling barbecue rec...
Everyone loves a summer barbecue (we're looking at you stick...
Nothing says summer like a juicy mango atop a luscious desse...
Fergus Henderson is happy to battle the elements for his ide...
Whether you like them barbecued, pan-fried or tossed through...
Whether you like your steaks of the lamb, pork or beef persu...
No time to cook? Don’t worry, we’ve got you covered with a s...
Lettuce isn’t just for salads. Our collection of leafy beaut...
Summer soups need not be boring. Sip your way through the se...
Fish in a flash, a chilled soup, no-cook meals – check out o...
Figs. We can't get enough of them. Here are a few sweet and ...
Time for that summer detox? These light and fresh vegetarian...
Here's a collection of quick and simple (but no less satisfy...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×