After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
Bring a splash of striking copper to your kitchen with these burnished essentials.
Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
Kicking off in February 2018, six exclusive cruises will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
What's next for the unstoppable spirit?
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
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.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email email@example.com 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.
What's next for the unstoppable spirit?
The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.
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.
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