We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
Discussing the real issues faced by chefs and producers.
Looking back over the 20 years you've now been in
business, Phillippa, what've been the biggest
When we started in 1994 there weren't a lot of specialist bakeries. Now the bread industry is so much bigger, and even supermarkets are beginning to make things like sourdoughs.
What's the essence of Phillippa's?
We're based around traditional recipes and natural ingredients with the aim to get products that have a distinctive flavour and texture. We also don't take a commercial approach; we use good chocolate, butter not margarine, and no artificial ingredients at all.
What do you love baking most at home?
I love to make a Roman artichoke pie or even some cheese sourdough biscuits (there's three different recipes in my new book) that are perfect with a few glasses of wine at the end of the day; they're an ideal savoury snack before dinner.
What's your number-one tip for us home bakers?
When you're making bread, introduce steam into the oven to help develop a lovely crust. The key is throwing some ice cubes into the bottom of the oven to create steam as they melt. You also need to have your oven really well heated; you can turn it down as soon as you put the bread in, but having it very hot first counteracts the hot air that leaves when you open the door.
Phillippa's, 1030 High St, Armadale, Vic, (03) 9576 2020.
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...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×