Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Massimo Bottura and more are coming to the Sydney Opera House.
Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.
Counting down from 20, here are this summer's most-loved recipes.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
Massimo Bottura and more are coming to the Sydney Opera House.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
Get your entertaining principles right and it could lead to
dancing, writes party maven Margot Henderson.
Last issue Fergus outlined his best party practices, but given that Margot Henderson, his wife, is a party professional, having catered London's most sparkling art- and fashion-world events with her company, Arnold & Henderson, we thought it would be remiss not to ask for her side of the story. Over to you, Margot.
I've been organising parties all my life, right back to when I was about 12, and I started organising my little brothers' birthdays in Wellington, back home in New Zealand. My mother was a health nut and I just felt my brothers couldn't go through the same embarrassment I had with the bran biscuits and carrot cake. So out went the brown flour and in came the white flour and sugar, just for the day.
But why have a party? All that work, all that stress? It's for
all that fun. It's an awakening of the senses.
A good party has it all - it's a sensory explosion.
To feast our eyes, ears, taste and touch by entertaining, drinking and eating.
It's a wonderful moment when all your friends first come in the door; people are introduced, coats are taken. The clink of ice in the glass as gin and tonic is poured. I like a cocktail to get the party going. There's always a different drink for a different time of day.
A Black Velvet for a Sunday lunch, a G&T or Negroni for an evening soirée. And, of course, you can't go wrong with a glass of sparkling wine or Champagne.
A big bucket piled with ice and lots of bottles helps the scene go with a bit of swing.
It's always best to sit down to eat, at long tables, not too wide. The tablecloth shouldn't be too long, and the flowers shouldn't be too high. Everyone should see each other, hear each other. At a big dinner I catered for in Vienna, the tables were so wide and round, and the music so loud that guests had to resort to speaking to each other on their mobile phones. Mental. Keep things snug, instead; keep it intimate. You want everyone to be able to have a little flirt.
Music is tricky. Before, yes; after, yes. But please, not while you're eating. It doesn't aid digestion.
What to cook? It should be something special, but not too crazy - nothing that kills you in the making. You also should be able to sit down and enjoy yourself. Your friends have come to see you, not listen to you frantically cooking away, looking stressed.
It's nice to have some things on the table that everyone can pick at in a relaxed way. Rillettes and terrines work well here. Bowls of warm brandade and baskets of fresh toasted bread, followed by whole artichokes with vinaigrette are a beautiful beginning to any feast. Artichokes running down the whole length of the table with everyone happily sucking away, expressing their personalities with the way they place their leaves, is a beautiful sight to behold. I love all the action and movement and excitement and mess.
Some dishes certainly work better for parties than others. It's all about the shopping. Try to buy really good seasonal produce - fresh and happy. If you don't like the way it looks, don't buy it. One-pot dishes are good for stand-up parties. Risotto is tasty, and everyone loves it - all that butter and parmesan. We often serve it in paper cups. Less washing. Less hiring.
For stand-up drinks parties, I tend to serve a few simple canapés like really good crisps, a large bowl of olives and some radishes with their leaves left on. It used to seem so naughty to serve them that way, but everyone looks so glamorous munching on a radish, and women love them.
Cheese is important. Not too much choice, though - maybe just one whole cheese served with a green salad. And more wine.
Ahh, everyone is relaxed now and it's time for pudding: fruit tart with crème fraîche, crumble or a simple chocolate nemesis. Break up some glamour-chocolate roughly, then let them pick away at it with their coffee and digestif. Another winning combination is whisky - a malt such as Lagavulin - with shortbread.
Then, afterwards. A really good dinner party will end with dancing. That's my firm opinion. If the bride is seen dancing on the table at a wedding, it's a sure sign that marriage is going to last.
Feast, dancing, action!
Illustration Lara Porter
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