We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
Kick off winter with a week of cheese tasting.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
With the almond tree in flower and nectarine in bud,
Stephanie Alexander cuts back the capsicum bushes and cooks the
cumquats down to jam.
We're nearly finished with winter and what a cold one Melbourne has had, but there are welcome signs that spring is on the way. The almond tree is in flower and the quince is in bud, as are the doughnut peaches, regular peach and nectarine.
For the first time in the 25 years I've lived in this house, my lemon tree went through a few months without any fruit.
It needed a big cutback and took quite a while to recover - happily the boughs are once again laden. Another near-casualty was my old wisteria vine. Over the years it had twined its way along the lacework of the verandah and coiled like a serpent around the iron verandah posts. It took hours to uncoil it so all the old iron could be replaced and repainted. What could be recovered has been restrung on a new wire, and while it's a shadow of its former self I'm delighted to say there are a few buds appearing. It will flourish again, and this time I'll train it away from spouts and verandah posts.
Outside my pantry window deep-blue hyacinths fill a window box. They're beautiful to look at, though I find their scent overpowering. From another window I can enjoy a very large orchid. It has long elegant sprays of primrose-yellow flowers that are a delight for at least a month. My gardener has hoisted the large pot onto my outside table so I can catch a glimpse of it every few minutes as I pass to and fro.
I made a successful batch of cumquat marmalade from my small tree. It amazes me how much fruit one small tree in a tub can produce - quite enough for me to pip, squeeze and cook a batch in my copper jam pan twice a year. I went to visit Maggie Beer for the weekend, and even though she's the queen of preserves, she doesn't make cumquat jam and she loves it, so it was the obvious choice for a gift.
Maggie and Colin have a new sunroom. Through the panes of glass the Meyer lemon trees were heavy with fruit, and a glorious potted hydrangea still had its leaves of gold and pink. Every now and then the glass panes were splashed with sudden rain, a reminder of the chilly world outside as we sat inside in the warm winter sunshine and caught up. How wonderful is longstanding friendship when one can talk about anything at all - worries, plans, holidays, children - and, of course, eat and drink some lovely things together: a venison pie, a new ice-cream flavour.
We spoke about the legacy of Peter Lehmann, the Barossa winemaker who was a legend in his lifetime, which has sadly just ended. He remains an inspiration to all in the wine industry and has passed his enthusiasm to his sons.
Back home I opened a 2005 Stonewell Shiraz in memory of Peter. And inspired by Maggie's Meyer lemons, I picked a few tangelos from my tree. The fruit juice was tart and delicious, but the smallness of the tree has proved once and for all that citrus don't thrive in the shade. The tree was moved and has flourished in its new location.
In the vegetable garden, leafy greens, brassicas, turnips and frilly salad leaves have survived winter. The capsicums have finally been cut back, but they held and ripened fruit well into July. The artichokes are bold and magnificent but yet to show fruit.
I'm often asked whether the Stephanie Alexander Kitchen Garden program offers support to schools with a vegetable garden but no kitchen. Growing vegetables and herbs is a valuable activity, but it doesn't show a child how to create simple delicious dishes that they can prepare for the rest of their life. Harvesting pupil-grown silverbeet will build pride and self-esteem, and increase the student's understanding of the environment, but it doesn't achieve the same result as showing a child how to roll and slice it, how to sauté it with olive oil and garlic, mix it with ricotta and use it to fill homemade pasta. The pride and delight that accompanies these activities is what will change behaviour for the longer term.
I demonstrated making one of the students' favourite dishes on a recent episode of MasterChef, a silverbeet, potato and ricotta torte. I've had many responses from parents and students telling me that they immediately had a go at making it. The filling is encased in a featherlight olive-oil pastry that's literally child's play to make.
Too much travelling leaves not enough time for gardening, though I think my energies will also be revived by spring's milder weather.
Until next time.
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.×