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.
Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Here’s what to expect when the international event arrives next April.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
This beautifully layered gateau is a much-loved classic with its layers of coffee-soaked cake, fluffy buttercream and rich ganache. We'd be lying if we said it was simple to make, but it is an excellent do-ahead cake for entertaining, with all the work done beforehand.
A pampered herd of goats on an organic, sustainably run farm in central Victoria is producing the nation's benchmark chèvre, writes Will Studd.
Not so long ago the name Holy Goat might have been considered a
tad irreverent and self-righteous for a brand of Australian cheese,
but it seems entirely appropriate for the range of goat's milk
cheese produced at Sutton Grange in central Victoria that has now
come to be regarded as one of the finest in the country by chefs
and cheese lovers alike.
It's been more than a decade since Carla Meurs and Anne-Marie Monda established their farm and a purpose-built dairy after studying cheesemaking around the world. Since then, they have consistently produced really interesting goat's milk cheese that has won many accolades and is widely recognised as a national benchmark. The couple are passionate about producing quality cheese using sustainable organic principles and have an extraordinary holistic respect for their goats and the quality of milk they produce. Throw in hard work, patience, skill, empathy and experience, and the result is an inspiring example of a truly special farm.
Location, climate, and pasture were all carefully considered by the pair before they decided to buy their land. To produce organic milk it was essential the paddocks had never been treated with superphosphate, and supported tough native and perennial grasses, herbs and shrubs. Goats are browsers and need hard fibrous plants to stay healthy and the traditional dairy regions produce too much grass and clover for goats to thrive outside.
Despite demand far outstripping supply these days, the farm's goat numbers are strictly limited and every animal in the pampered herd has a name. Around 80 goats are milked at any one time and their accommodation is an open-sided barn loaded with bales of organic hay. They also have freedom to roam outside in paddocks regularly monitored to ensure consistent grazing conditions. A major change in recent years has been to boost the goats' diet with mineral supplements, offered in "snack stations" around the farm. According to Meurs, this has led to a dramatic increase in milk production and has proved "absolutely essential" for ensuring there is sufficient volume for cheesemaking throughout the year.
One of the more intriguing aspects of the farm's very contented goats is their comparatively large size. The herd was bred from Saanen and British Alpine stock and the kids are not joined (mated, that is) until they're almost two years old, 18 months later than in most commercial herds. This breeds strong animals that will lactate for many years without a break.
All great cheese begins with good milk and the organic principles at Holy Goat ensure the milk contains more natural microflora than goat's milk produced indoors on a larger scale. Careful handling is essential to avoid damage to its composition, so the milking shed is built next to the dairy to avoid any pump damage. After gentle batch-pasteurisation, cheese is made every day using traditional slow lactic-acid fermentation techniques. These help to retain flavour and moisture in the curds before they're ladled by hand into hoops and left to drain.
The range includes delicious fresh curd cheese rarely seen outside farmers' markets in Victoria, but it's the exceptional surface-ripened cheeses covered with a wrinkled ivory-coloured geotrichum mould prepared from a "mother culture" that have put the dairy on the map. A distinguishing feature of many French chèvre fermier, this "geo" mould, as it's known, is rarely seen in Australia because it is very difficult to create the right conditions to control it.
Holy Goat's La Luna is the best-known example. Made in a large fat ring shape with a big hole in the middle and matured for at least three weeks, its sensational concentrated texture and aromatic herbaceous lactic finish are a great reflection of the couple's cheesemaking skills.
The dairy has recently launched an exciting new washed-rind cheese called Nectar, matured under geo mould. Mature after six to eight weeks, the semi-soft, sticky cheese is packed with flavour and finishes with a hint of smoke and the irresistible taste of sweet goat's milk. It's another classic in the making.
Related link: dairy recipes.
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.×