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 before 25th June, 2017 and receive a Laguiole cheese knife set!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Is this a return to glory for a glamorous Melbourne address?
One of Sydney’s hottest restaurants is about to branch out in Asia.
Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.
At Sydney restaurant Sasaki every design detail has been sourced from the owner’s hometown, down to the custom spoons and wallpaper.
When it comes to ever-changing food fads, the trick for farmers is to winnow the wheat from the chaff, according to Paulette Whitney.
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?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
Melbourne’s leading chefs and restaurants and more than 200 Italian wines are in store.
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.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
"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.
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.
A celebration of one of our favourite breakfast foods.
Here's to gluten-free desserts so good you'll never be able to tell the difference.
The ritual of breaking one's fast has its place, says Fergus
Henderson, but should never be done at brunch.
Breakfast has many roles in life.
It's the first sustenance of the day, which, in itself, can be restorative or preparational, depending on the individual. I'm a confirmed lunch man, of course, so breakfast in my case is usually a coffee, a cigarette and a Fernet Branca, being about all I can manage first thing. This is where the elevenses come in handy, always a slice of seed cake and a glass of Madeira.
As you wake up in the morning and become aware of your innards and extremities you may require a late breakfast, but be careful - too late and we move into brunch territory, which is something we don't want to do. Brunch is the bastardisation of two great moments in the culinary day into a damp squib, neither one thing nor the other. Then there is the unanswered question: what do you drink with brunch? A wineless purgatory!
It makes great sense to do much of our eating in the morning, helping our guts digest and process, compared with filling our guts, then shutting down overnight, leaving supper to fester in your stomach.
But I've nailed my colours to the mast on this subject in the
past, so let's return to breakfast and the breakfast greats. One,
on a train travelling from Glasgow to London, with the view of the
Lake District speeding past as you attack a brace of kippers and a
glass of Guinness. It doesn't come much better (just remember the
kipper-burps that stay with you a while, but nothing can be
perfect). The next great breakfast: the Caffè Florian on St Mark's
Square. The odd coffee, a chocolate ice-cream and a Fernet; we had
to remortgage our house to pay the bill, of course, but what the
hell - it's Venice. And then there was the time, many years ago,
when I went to Prague with the Architectural Association before the
Velvet Revolution. Wandering back to our hotel early in the morning
we were met by a happy scene of folk eating freshly baked bread
with coarse sea salt and drinking beer - not something you come
across every day.
Why is breakfast on my mind, you might wonder. Well, I work next to Smithfield meat market in London, around which the pubs have special licences to open early for the market workers, and it so happens that on my way to work today, feeling peckish, I popped into The Hope for the porter's breakfast, which occasionally beckons to me with its instant-comfort quality: sausage, egg, beans, bacon, toast and a Guinness. It's been a while since I was last there and judging from how many folk were in there, there must be fewer people working in the market nowadays than I thought - either that or they've all taken the pledge.
Sadly gone now is The Cock Tavern under the poultry market, where the landlord once turned to me and said he was having a particularly good morning - the Criminal Investigation Department were at the end of the bar drinking Château Montrachet. Who would have thought that breakfast can be weirder than lunch?
A long time ago as an architectural student one would work through the night and reward ourselves with a good breakfast at one of these Smithfield Market pubs. The only technical hitch was that the beer and the warmth of the pub led to breakfast narcolepsy. Many a time someone had to be rescued from suffocation by breakfast.
The great fault in all this is that modern urban life does not lend itself to a hearty breakfast. Here speaks a chap who can be felled by a bowl of porridge, which is innocent enough. And a fry-up is another thing altogether, more suited to tilling the land than sitting at a desk - factors that keep that kind of breakfast in the realms of a holiday treat or something for the weekend.
Rituals like these are important for passing the day, and lunch is a vital ritual, so I must end by picking up on a point I've already made: say no to brunch and give us back lunch.
Illustration: Lara Porter
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 new organisation is empowering women working in the hospit...
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...
Looking back over the 20 years she's been in business, Phill...
Bringing local flavour to artisan-made bacon.
Now, here's a mighty handful: GT's Gourmet Fast recipes are ...
What? More than 200 new pictograms in the latest Emoji set, ...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×