Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Meet the producers of the crème de la crème of Australian
What Alexandrina Cheese Company Pure Jersey Full Cream Milk, Mount Jagged, South Australia.
Who Dan and Krystyna McCaul, having established their dairy farm on the Fleurieu Peninsula 40 years ago, developed Alexandrina Cheese Company in 2001 as a means of saving their Jersey herd and staying independent rather than selling out to big milk conglomerates.
How About two-thirds of the fresh milk from the McCauls' 89 Jersey cows goes towards making cheese, and the remaining third is sold as full-cream and skim milk. While Alexandrina Cheese produces only about 8,000 bottles of milk a month, the McCauls entered the 2014 Australian Grand Dairy Awards as a benchmarking exercise and were shocked to be awarded Australia's Champion Milk. Judges praised the milk's full flavour, a product of high butterfat and protein, and its rich colour.
Why The quality of Alexandrina's pasteurised, unhomogenised milk and range of cheese (its vintage cheddar also won a silver medal at the 2008 World Jersey Cheese Awards) starts with the cows. The pampered Jersey herd feeds on pastures of clover grass on the McCauls' 111-hectare property, with milk and cheese processed onsite.
Stockists Milk is available from the Alexandrina Cheese Company farm retail shop, which sees more than 36,000 visitors each year. It's also sold at the Willunga and Adelaide Farmers' Markets and in select delicatessens and food shops throughout the Fleurieu, Adelaide Hills and Adelaide area. (08) 8554 9666.
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...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×