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.
Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
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.
"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."
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.
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.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
Massimo Bottura and more are coming to the Sydney Opera House.
A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
Italy produces a boggling array of pecorino cheeses, writes Will Studd, and they're (almost) always delicious.
Italy produces more types of pure ewe's milk cheese than any
other country. Collectively known as pecorino, after the Italian
word pecora, meaning sheep, these come in an incredible variety of
shapes, sizes and styles. The origins of this fascinating cheese
family predates cow's milk cheese in Italy by hundreds of years.
Many examples are still handmade on a regional scale and rarely
leave the country.
Ewe's milk is rich in solids and a litre produces almost twice as much cheese as a litre of cow's milk. Indigenous Italian breeds of sheep, however, produce only a small quantity of milk for just a few months of the year. Consequently, many types of pecorino are made only in spring and early summer, and the type of rennet used to coagulate the milk is crucial in determining the character of the cheese.
The oldest, hardest and most brittle types of pecorino are found south of Rome, particularly in Sicily, known in ancient Greece for its "grating" cheese, where it was added to wine during feasting. Typically made from raw ewe's milk coagulated with lamb's rennet, these cheeses have a firm, dry texture and become increasingly "sheepy" on the nose as they age. Their sharp "hot" flavours are traditionally enhanced with dried chilli or whole black peppercorns.
The pecorino found in the cooler regions of central and northern Italy, notably Tuscany and Umbria, date back to Roman times. Once known simply as cacio (meaning cheese), they are now made almost entirely from pasteurised ewe's milk coagulated with calf rennet. This produces a cheese with a flakier, more moist texture and less aggressive taste than those in the south. A favourite is Cacio di Bosco, which is subtly flavoured with flecks of truffle, making it a guaranteed crowd-pleaser when grated over homemade pasta.
Abruzzo in central Italy is home to the world's most unique pecorino, Pecorino di Farindola, which is coagulated with pig's rennet. Shepherd's cheeses from this remote mountain region date back thousands of years and were made during the annual summer sheep migration from Puglia along the Tratturo Magno (the great track) to the rich pastures of the high plateau. The track is no longer used and many cheeses have disappeared. Pecorino di Farindola is an exception.
It is still made the old-fashioned way, by women only, using raw ewe's milk, and is the only cheese in Europe to use pig's rennet, which adds a distinct yellow tinge and sweet nutty tang to the mature cheese.
By far the largest producer of ewe's milk in Italy is Sardinia. Home to more than 3.5 million sheep, the island's oldest cheese is Fiore Sardo (also known as Pecorino Sardo), which dates back to the Bronze Age. Most exports are produced by industrial dairies, but it's still possible to find rich handmade cheeses that have been lightly smoked in shepherd's huts. Fiore Sardo can be coagulated using either kid's or lamb's rennet, but the locals suspect its name (meaning Sardinian flower) is linked to the use of thistle flowers in place of rennet, a tradition still practised in Portugal and parts of Spain.
Sardinia is also home to the most well known of Italian ewe's milk cheeses, Pecorino Romano. It's the grandfather of Parmigiano-Reggiano and, as its name suggests, was originally made just outside Rome, in the countryside of Latium. Now almost all cheese bearing the name is made in Sardinia. Easily recognisable by the imprint of a sheep's head on its rind, it weighs in at a hefty 25 to 35 kilos and is produced from raw ewe's milk coagulated with lamb rennet. Unlike its cousins, the rind is dry-salted, which adds a salty mineral tang to its flavour. Ready for grating after eight months, the intense flavours and moist, compact, granular texture of Pecorino Romano make it a wonderful alternative to Parmigiano-Reggiano. And, of course, it's essential for an authentic carbonara or Amatriciana sauce.
Sardinia's most notorious pecorino is casu marzu or "rotten cheese". This soft creamy cheese is ripened with cheese-fly maggots. Confronting the wriggling creatures on the cheese is not for the squeamish. I was persuaded to try some while visiting a farm dairy and still remember the extremely tangy, aromatic hot finish lingering painfully on the back of my palate. This was relieved only with copious amounts of rough red wine provided by my smiling hosts. Never again.
Related link: our favourite pasta recipes.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Say “Ciao!” to our collection of pasta recipes – from fettu...
Can’t make the trip to Rome just yet? Get a taste of the Ete...
Pasta, poultry, desserts for sultry weather – we’re dining I...
Switch up your usual go-to pasta dish with soft, pillowy gno...
Meatballs – how do you strike the right balance of flavour a...
He knows his favourites wouldn’t pass muster in Italy, but J...
Defender of the British culinary faith as he may be, Fergus ...
Gelato, semifreddo, granita… Italians have a way with frozen...
Love Italian-style poultry? Then our recipe slideshow will h...
We all know that nothing beats homemade pizza – so put down ...
There are gems to be found all over Italy, but nowhere will ...
It’s hard to think of a better cupboard standby than dried p...
Legions of northern Italians can’t be wrong – this versatile...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×