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!
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We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.
Kick off winter with a week of cheese tasting.
Every year, we produce the Australian Hotel Guide to scout the country for the very best in hotels: from city to country, coast to coast, club sandwich to club sandwich. We check into reviewed hotels anonymously and pay our own way. What we experience at these top Australian addresses is the same as what you, our readers, would experience. No special treatment; no added extras. Just honest, informative reviews of the best hotel experiences around the country. It's time to get packing. Pick up a copy of our 2017 Hotel Guide with our June issue, out now.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
Between finishing up at work, planning your holidays and soaking
your fruit, the Christmas food shopping is often left to the last
minute. This year, though, when the doorbell rings, we have your
back. With the help of our friends at Snowgoose, the GT
team has put together a hamper filled with festive snacks and
tipples, just in time for the silly season.
1 Will Studd Lincet Brillat Savarin
Gourmet's resident cheese expert, Will Studd, knows his stuff. For Christmas this year, he's hand-picked this rich and velvety Brillat Savarin from Didier Lincet, a producer in Champagne. While the cheese has a beautiful sweetness that will only get better with time, trust us when we say it won't last long.
2 Le Roi Roquefort
This Le Roi Roquefort, also chosen by Studd, has been ripened slowly, resulting in a rich and creamy texture and a salty-sweet finish. If you're expecting a bigger party, add a one-kilo hexagon of ultra-creamy Le Dauphin brie to the mix.
3 Sheridan's Irish brown-bread crackers
All that cheese is going to need somewhere to call home. Our pick? Sheridan's buttery Irish brown-bread crackers made from stone-ground wholemeal flour, buttermilk and sea salt.
4 Mason Clarke Preserving Co spiced cranberry jelly
Mason Clarke's all-natural chutneys, jellies, jams and preserves are handmade in small batches in Dimboola in country Victoria. For Christmas, we've chosen their spiced cranberry jelly - best teamed with ham or turkey on baguettes.
5 Mason Clarke Preserving Co cumquat & native pepperberry preserve
Why stop at one? When it comes to a true Christmas spread, you can never have enough condiments. Mason Clarke's cumquat and native pepperberry preserve will make a sweet addition to your cheeseboard, and works just as well served with cooked meats.
6 St Ronan's pear cider
Our wine editor, Max Allen, is partial to a cider or two. He loves St Ronan's for its "gorgeous rich, complex pear aromas and a lovely soft, creamy texture". It's the perfect accompaniment to the Brillat Savarin.
7 Baker D Chirico gingerbread stars
Gingerbread is a must for Christmas, and those coming out of the oven by Baker D Chirico - using a traditional recipe that includes butter, eggs, brown sugar, salt and cinnamon - are among the country's finest. Plus, the Melbourne baker promises plenty of ginger-punch with these beautifully wrapped sugar-dusted stars.
8 Dessertmakers sour cherry pudding
Dessertmakers chef Merna Taouk makes all-local, all-natural desserts for everyone from Qantas to Sydney restaurant Billy Kwong. For GT she has designed this sour-cherry pud, spiced with nutmeg, cinnamon and orange peel. Better yet, it comes pre-steamed and ready to go.
9 Dessertmakers butterscotch sauce
You can't have Christmas pudding without a delicious sauce. Dessertmakers have chosen a rich butterscotch recipe to match our sour-cherry pudding. Thickened with cream straight from Country Valley farm in Picton, New South Wales, it's sticky and sweet in all the best ways.
10 Snowgoose cherries, 1kg
It's not an Aussie summer without stone fruit. These sweet, plump red cherries are grown on orchards in Young and hand-picked just 48 hours before delivery. (They're so fresh they were still on the tree when the rest of the hamper was photographed.)
THE GOURMET TRAVELLER HAMPER
In collaboration with fine-food hamper specialist Snowgoose, we have designed the perfect gift (or treat for yourself), delivered to your door for $195 (including delivery). For an extra-luxe option, add the 1kg Le Dauphin - an extra $75. To order, go to gourmettraveller.com.au/snowgoose. While stocks last.
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