Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
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.
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.
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.
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.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
When it comes to the issue of eggs, for a conflicted
Jennifer Byrne it's a question of good versus evil.
Eggs are my issue. But not all of them, and this is the core of my problem. Life would be easier if I could just tick the dietary-requirements box that says, "no eggs" - like some people tick "no offal" or "no milk" - but this would not be correct and would deny me one of the joys of life, because a good egg makes delightful eating indeed. A bad egg, on the other hand, is an evil thing and to allow one on my plate would be a disaster, not least because it would make me physically sick.
How can one person be so conflicted about the humble egg? It makes total sense to me. Eggs belong on a spectrum that has nothing to do with their freshness and everything to do with the nature of their egginess. And, for me, the less eggy the better.
At the positive end of the spectrum is the omelette, a delicious construction that I will happily take nude, but prefer stuffed with the traditional ham-cheese-tomato combo or the way the Spanish do it, with capsicum, chorizo and a hint of chilli. Yum. This is an unreservedly good use of eggs - a perfect supper or breakfast.
A close neighbour to the omelette in tastiness is the scrambled egg, which goes particularly well with a smear of Vegemite on toast or, if I'm feeling a bit grand, smoked salmon or trout. This is not quite as good as the omelette, but it's still well up the chart. Then there's the questionable zone, occupied by the fried egg. It's all in the cooking here. A runny fried egg is okay - runny yolk, that is; the white must be crisp at the edges - preferably with lashings of bacon to help it go down. But any variation to the mix and we're in dangerous territory. Hard yolk, no. Soft white, no.
Any hint of uncooked albumen, no and no again. The simple solution, to flip the egg (over easy, I think they call it), is unsatisfactory on the grounds of both taste and aesthetics, spoiling the perfect full moon of the unflipped yolk that is the saving grace of the egg in its fried form.
It's all downhill from here. It doesn't matter how you poach an egg - cracked and dropped loose into vinegared water, or bubbling away in one of those sectioned steamers - it's still a poached egg, thus profoundly unacceptable. And no amount of fancy hollandaise camouflage dims its horror.
This egg issue was born in me, I suspect. But there's also the childhood memory of being put in charge of a flock of chickens and selling their eggs for pocket money. Deep down, I hated those chickens - mean, stupid creatures who would peck my bare toes and cover their eggs in poo. Four years at boarding school followed (you knew it was coming) where the kitchen staff would decant poached eggs into steel serving trays, then float them in warm water for hours until the tops of these egg islands skinned over like a hard plastic. When pierced by our schoolgirl teeth, they would explode in a hot yellow tide across our faces. The headmistress one day spotted me trying to conceal bits of egg beneath a mess of tuna; come dinner, I and my congealing meal were still at the table. But I would not yield.
The very worst, the font of evil, is the boiled egg. Weirdly, I quite like peeling them - there's something almost sensual about baring that smooth white surface - but eating them is unthinkable. The texture. The purity of the eggness. The very thought…
The closest I came to eating one was during my days at 60 Minutes, when a family of Cambodian refugees - people with nothing - laid their hands on the scarce treasure of four eggs, one for each in the crew. They boiled and served them with all the dignity and generosity of which humans are capable. I still couldn't do it. It went down my boot (sadly, it was soft-boiled, but it was better than throwing up).
So, you see how it works. I want my eggs in disguise, preferably smashed up or transformed by additives. It's a cruel world that tolerates hysteria over gluten, yet refuses to acknowledge the complex and mutable chemistry of the egg. But I beat on, against the current. Searching for the green light on the dock that is the perfect, unrecognisable egg.
+ Jennifer Byrne is host of ABC1's The Book Club and the Jennifer Byrne Presents series.
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.×