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The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Maurice Terzini’s reboot of the Dolphin Hotel is bold and playful, with fiendish attention to detail. Meet the new pub circa 2016.
Objets d’art on their own, these bijou vases bring the floral touch to an elegant table setting.
Mental Notes #2 is a party where some of Australia’s best independent winemakers and importers pour their wines under the one roof.
Pat Nourse pulls up a chair in one of the great eating cities of the world.
Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.
Waterside at Barangaroo, Cirrus is the Bentley crew’s latest venture. Be among the first to savour a new direction in seafood.
These are the drops we've been drinking this month, from a Victorian shiraz to an apple brandy imported from Normandy.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email email@example.com 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.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.
Gourmet Traveller hits the road this month, cooking up three
original dishes inspired by ingredients from the Coles Finest
Inspired by delicious Australian products from the Coles Finest range, Gourmet Traveller's food editors have created three smart snacks perfect for the party season - and you can sample them for free this month in Sydney and Melbourne. Tasmanian hot- and cold-smoked salmon, cured in Demerara sugar and beech wood-smoked, is the star of a delicate salad of shaved fennel, peas and buttermilk dressing. Coles Finest free-range leg ham is a winner atop char-grilled sourdough with apple slaw and mustard dressing. Finally, think food truck, think doughnuts. GT's sugar-dusted numbers are offered three ways: filled with Coles Finest blood-orange marmalade, raspberry jam or red-gum honey. Don't miss the opportunity to taste all these snacks with our compliments when the Coles Finest Food Truck comes to Sydney and Melbourne.
Smoked salmon with shaved fennel and buttermilk dressing
(pictured above, bottom left)
Coles Finest Tasmanian smoked salmon comes in two delicious varieties: the cold-smoked is cured in Australian sea salt and Demerara sugar, then smoked slowly with mountain ash and beech wood; while the hot-smoked is glazed with Tasmanian leatherwood honey, then hot-smoked with mountain ash and beech wood. We've created a salad to celebrate the sweet, smoky flavour and fine texture of both products.
Char-grilled sourdough with triple-smoked ham, apple slaw and mustard dressing (pictured above, bottom right)
Coles Finest leg ham begins with the finest free-range pork, which is cured with Mount Zero pink salt and a special blend of spices, then smoked over beechwood. In Sydney and Melbourne this month, we're serving it thinly shaved on char-grilled sourdough with mustard dressing and a crisp and tangy apple slaw.
Sugared doughnuts, done three ways: filled with Coles Finest jam, marmalade or honey (pictured above, top left)
It's impossible to stop at one of these yeast-raised, sugary beauties, so order them by the half-dozen in Sydney or Melbourne this month. Choose your favourite filling from tart raspberry jam, limited-edition blood-orange marmalade, or native red-gum honey. After all, what's a food truck without doughnuts?
Food truck locations
The Coles Finest Food Truck, brought to you by Gourmet Traveller, hits the streets of Sydney and Melbourne with these complimentary dishes in December.
Tuesday, 3 December; 11-3pm; Metcalfe Park, Trouton Place, Pyrmont
Wednesday, 4 December; 11-3pm; Ultimo Pedestrian Network, Ultimo (behind ABC building)
Thursday, 5 December; 11-3pm; Parramatta Church St Mall (next to Parramatta Town Hall)
Friday, 6 December; 11-3pm; Overseas Passenger Terminal,
Circular Quay (between Cruise Bar and MCA)
Thursday, 12 December; 11-3pm; Southbank Spillway (Crown side of the bridge)
Friday, 13 December; 11-3pm; Federation Square, Swanston Street
Saturday, 14 December; 11-3pm; Luna Park Forecourt (near corner of Acland St and Carlisle St)
Sunday, 15 December; 11-3pm; Pier Lawn, St Kilda (directly opposite St Kilda Pier)
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