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Canberra just keeps getting cooler - and we're not talking about the weather.
A slew of new projects takes shape in the Greek capital, which is slowly shrugging off a seven year recession.
We learn the secrets to a smooth flight from five regular Business Class travellers.
Pasta master Orazio D'Elia brings his experience to our Gourmet Institute series for 2016.
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.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
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.
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.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.
"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."
What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
Down on the farm, reasons to celebrate come from unusual
quarters. And after a day spent butchering chickens, writes
Paulette Whitney, you take your kicks where you can find
Certain kinds of party demand a certain kind of guest. Our winter chicken coop had developed a bit of an imbalance. Too many blokes and not enough chicks. Some of the older girls had finished laying and were looking like they could use a break from the cold weather - in my stockpot. Usually on slaughter day my favourite treat is the heart, taken straight from the warm bird and thrown into a pan of melted, golden rooster fat with sage and salt, a just reward for hours spent with your hands inside dead roosters. But this time there were far too many innards for one woman to handle alone.
We assembled a cast of eager offal-eating friends. Roger and Sue, wine importers and food tourists; Varuni, an entomologist, culinary marvel and tea queen; Brian, a musician and curator of fun times; a small handful of children; and three chefs, Matt the farmer, David the alchemist and Tommy the fermenting forager. The offal party was born.
We lit a fire in the paddock and went for a wander in the garden. Varuni told me stories of seeing Sichuan mustard plants like those I was growing hanging from rafters to dry before being pickled in rural China, while my daughter serenaded Brian with her single-string version of "Smoke on the Water". We gathered herbs and a basket of cos lettuce heads as we wandered and Sue proffered a basket of saffron milk cap mushrooms she'd bought for the occasion. The fire had banked to glowing coals. Matt had nestled an Anna Swartz Hubbard squash into the embers at its edge while we were harvesting, and now he put the halved cos lettuces on the warm grill.
I began to render some of the bright yellow cavity fat I'd saved from one of the roosters but burnt it, so the alchemist gently but firmly elbowed me away from the fire towards my wine glass and took charge.
He wiped the burned fat from the pan and started again. Little tubs of fat, livers, hearts, gizzards and unborn eggs sat on a bench next to the fire awaiting their fate. David, working valiantly in the dark and the smoke, placed the gizzards on the edge of the grill. The fat that clung to their outsides slowly rendered away as they were seasoned and turned, gently cooking until they formed a tiny, smoky crust and a pink, just-cooked inside. The mushrooms were slowly braised in more rendered rooster fat, then slipped from the pan to make way for the hearts and livers, which met the heat for a brief moment, then went to the kitchen to be taken to another, higher level.
Tommy the fermenter took charge of the gizzards. He stole some of my crab-apples and dropped sour little shards on top of the quartered gizzards, then dressed his dish with a delicious Lapin cherry vinegar he'd made. The gizzards were a revelation. A tough ball of muscle, filled with tiny stones that the birds use to "chew" their food, they're often rejected, even by the dog. But prepared this way, their squeaky texture was unlike anything else, and the strong meaty taste was savoury and satisfying.
David chopped the livers into a chunky, loose paste that he folded with the grilled lettuce as a dressing, transforming the two into one of the tastiest things that has ever passed my lips. The bleeding hearts found their way onto a plate with tangy fermented radishes from our garden. We made a salad of radicchio and tiny sorrel leaves, anointed again with Tommy's cherry vinegar. I peeled the charred, blackened skin from the outside of the squash, revealing its iridescent orange flesh and our guests fell to the feast.
It felt a little like the loaves and fishes. Ten people fed admirably on the parts of 10 birds that are often discarded, supplemented, of course, with lubrication and conversation provided by friends. Amen.
Illustration Adriana Picker
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