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An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Spend less time cooking and more time relaxing at your next barbecue - these char-grilled meats and vegetables are low on labour but deliver big on juicy and smoky flavours.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
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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