The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Australia's best bacon revealed

Charlie Costelloe and Peter Curry of Pialligo Farm Smokehouse

Charlie Costelloe and Peter Curry of Pialligo Farm Smokehouse

What makes a prize-winning rasher of bacon? Does it come down to the streakiness, the thickness of the cut, or the flavour of the cure? For the judges of Australian Pork's Bacon Awards, it's all of the above.

The judging panel, led by fleischmeister, or master butcher, Horst Shurger, undertook the enviable task of tasting 125 bacons from all around the country, the winners of which - Pialligo Farm Smokehouse full-rasher and dry-cured bacon in the artisan category and Bertocchi hickory-smoked bacon in the nationally available category - were announced last Wednesday in Sydney.

"We're very proud of our product and it's great to see it recognised," says Charlie Costelloe of Pialligo Farm Smokehouse, who reckons his award-winning bacon works best in good old fashioned bacon and eggs and fares pretty well on a bacon sandwich, too. "You get a nice crispness ," he says, "it doesn't have a lot of shrinkage because you don't have any moisture leaking out, so you get it nice and crisp with good meat quantity and just the right amount of fat."

The announcement coincides with the launch of Bacon Week - an inaugural effort from Australian Pork to put the spotlight on the quality of our country's pork meat and encourage consumers to avoid inferior, cheaper imported products and shop locally when it comes to their bacon.

"We use Bacon Week as a chance to highlight the quality bacon produced by passionate processors with the Australian Bacon Awards," says Australian Pork Limited's Mitch Edwards. "[It's] a great opportunity to celebrate the magical meat that is bacon and raise awareness of the great-quality bacon produced here from 100 per cent Australian pork."

And they've got the muscle of some key food-industry players behind them, too. Over the course of the week, Gelato Messina will be serving bacon-infused gelato in its stores, Eau de Vie will be mixing bacon-washed Bourbon in its cocktails and restaurants such as Pendolino in Sydney, Huxtable in Melbourne, Gerard's Bistro in Brisbane and Bistro Dom in Adelaide will be featuring the star ingredient in specials across their menus.

"Bacon engages the imagination of Australians," says Edwards, "and we hope they'll support Australian pig farmers and processors during Bacon Week and beyond."

Bacon Week runs 22-28 June. Check out Australian Pork's website for more information.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
The second Gourmet Traveller Chinese-language edition is here
27.09.2016
Recipes by Stanbuli
27.09.2016
Recipes by Yama Kitchen & Bar
20.09.2016
Cutting edge: Sydney’s new Chef’s Armoury store
16.09.2016
What is migas?
15.09.2016
Richard Cornish’s year without meat
12.09.2016
GT
Signature Collection

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

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Hot 100 2015 - Food

The world is getting hotter and we’re not talking about glob...

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the do...

The producers: Colony honey

A selection of regional monofloral honeys sourced direct fro...

Liquid gold

We find ourselves inexorably drawn to salt caramel in a jar....

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

Making a scene

Entertainer Julia Zemiro notes there’s little difference bet...

Game of Thrones food

Pat Nourse caught up with George RR Martin to talk about one...

Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived t...

Sandor Ellix Katz Q&A

Food fermentation 'revivalist' and guru Sandor Ellix Katz di...

The producers: Alexandrina Jersey milk

Meet the producers of the creme de la creme of Australian fu...

On the pass

Looking back over the 20 years she's been in business, Phill...

Gamze smokehouse

Bringing local flavour to artisan-made bacon.

Gourmet Traveller Gourmet Fast app

Now, here's a mighty handful: GT's Gourmet Fast recipes are ...

Food emoji we wish existed

What? More than 200 new pictograms in the latest Emoji set, ...

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Pater...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×