Healthy Eating

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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Bar of the Year 2018
28.07.2017

Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Dan Lepard talks unrefined sugar

Dan Lepard's secret weapon in the kitchen? Unrefined sugar. The London-based Australian baking guru says it's his go-to in all sorts of dishes whenever he wants to add character, complexity and flavour. "When I was growing up it was simply brown sugar, but today… we've got all these great flavours and they're things that will really give a boost to your baking, cooking, whatever you want to do - even drinking."

Unlike a lot of brown sugars on the market that are simply refined sugars with added colour, unrefined sugars are the product of pure evaporation, resulting in an intense, full-flavoured sweetness. And there's more than just one kind. You've got the more common golden caster sugar ("simply the raw sugarcane that's been crushed… and then slightly evaporated"), molasses ("the godfather of all sugars"), which is great for supercharging the flavour of cakes, and the lighter Demerara, which is good for everything from sprinkling over baked goods to adding sweetness to cocktails, and then there's the flavour-packed muscovado - the stuff you want in your cakes and brownies.
 
"There's almost a treacly aspect to it," Lepard says. "It's the business."

More baking

Cake recipes

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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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