The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au 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.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Lennox Hastie talks about cooking with fire

Lennox Hastie is fired up about cooking with wood, an art he mastered at renowned Spanish restaurant Etxebarri. Here he gives us a taste of what he cooks in his own backyard - even the drinks get a good grilling.

Lennox Hastie thinks grill markings are overrated. "I grew up with things being almost charred into submission on a barbecue," he says. "I don't think it was until many years later I found that, in looking at some of the traditional cultures around the world, there was beautiful technique that could encompass much more."

Hastie's kind of cooking involves a lot more than flicking a gas switch. It goes beyond the comforts of recipes and exact temperatures and measurements to a place heavily reliant on human instinct. He favours cooking over wood coals, something he came to master working in the kitchen of Etxebarri, the celebrated wood-fired eatery in the Spanish Basque Country. "My fascination with fire very much began at an early age," he says, "and I think it's something that's innately human. It's a very primal element."

Wood, for Hastie, is an ingredient in its own right with unique characteristics - determined by type of tree, where it was grown, its age, how long it's been dried - that come through the burning embers to lend "subtle aromas" to each dish. "Some of my favourite woods are fruit trees because they underline delicate things that can be grilled," he says. "I also have a great love of grapevines. They burn with a very intense flavour over a short period of time which is great for meat."

He keeps his food unadorned for the most part, letting the quality of the produce and perfume of the embers do the talking. "It's the less-is-more approach," says Hastie. "That's what I think is the beauty of cooking with fire. It's such a simple technique, complex in flavour and it only serves to enhance the flavour of the ingredient itself."

Hastie is in the midst of setting up for the April opening of his Sydney restaurant, Firedoor, where he'll serve his signature hyper-seasonal food, prepared over the embers of around half a dozen different woods. In our January 2014 issue, though, he shares with us a simplified offering - the type of open-flame cooking he enjoys at home. "It's things I love to cook for my friends and family. It's a simple, relaxing, exciting way to cook."

For those taming the flame for the first time, Hastie advises caution ("fire can be very addictive"), allowing plenty of time and, most importantly, letting your instincts be your guide.

"Cooking with fire is hard work and requires a lot of patience," he says, "but it's ultimately extremely rewarding."

Firedoor, 1a/23-33 Mary St, Surry Hills, NSW

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
29.11.2016
David Thompson's favourite hot sauce
28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
27.11.2016
Where to start with French beef cuts
18.11.2016
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Hot 100 2015 - Food

The world is getting hotter and we’re not talking about glob...

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the do...

The producers: Colony honey

A selection of regional monofloral honeys sourced direct fro...

Liquid gold

We find ourselves inexorably drawn to salt caramel in a jar....

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

Making a scene

Entertainer Julia Zemiro notes there’s little difference bet...

Game of Thrones food

Pat Nourse caught up with George RR Martin to talk about one...

Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived t...

Sandor Ellix Katz Q&A

Food fermentation 'revivalist' and guru Sandor Ellix Katz di...

The producers: Alexandrina Jersey milk

Meet the producers of the creme de la creme of Australian fu...

On the pass

Looking back over the 20 years she's been in business, Phill...

Gamze smokehouse

Bringing local flavour to artisan-made bacon.

Gourmet Traveller Gourmet Fast app

Now, here's a mighty handful: GT's Gourmet Fast recipes are ...

Food emoji we wish existed

What? More than 200 new pictograms in the latest Emoji set, ...

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Pater...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×