The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

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
Sydney’s heatwaves are affecting your croissants
22.02.2017
Recipes by Christine Manfield
21.02.2017
How to grow rocket
20.02.2017
On the Pass: Danielle Rensonnet
16.02.2017
Four ways with furikake
13.02.2017
The trailer for Chef's Table season three is here
10.02.2017
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
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.

See more
2017 Restaurant Guide

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

See more

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.

×