The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

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.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

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.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Australia's best bacon revealed

Pialligo's Charlie Costelloe

Pialligo's Charlie Costelloe

Drum roll, please. Australian Pork Limited has announced the winner of its annual Bacon Awards - the event that sees 135 bacons from across the country judged for their texture, aroma and balance of flavour.

The three-judge panel, led by fleischmeister (that's master butcher) Horst Schurger, crowned Pialligo Estate Smokehouse's short-cut, smoked and dry-cured bacon the best in the artisan category for the second year running, while Bertocchi Brothers' long, rindless hickory-smoked bacon was the victor in the national category for the second time, too. 

"When we looked at the Pialligo Estate product," says Australian Pork marketing manager Mitch Edwards, "it just had a beautiful aroma, the right fat-to-meat ratio, the texture was moist without being too moist, and it didn't dry out in the cooking."

The judges also credited the bacon for its "lovely hint of smokiness and very beautifully balanced flavour".

For Pialligo's Charlie Costelloe, who cold-smokes his bacon for 17 hours, the quality of the product comes down to good, old-fashioned patience. "The key to good bacon is time and attention," he says. "It's not about rushing the process."

The awards kick-off Bacon Week, an annual initiative from Australian Pork to put the spotlight on local bacon. "Approximately 70 per cent of the bacon available sold to consumers in retail in Australia is made from imported pork," says Edwards, "and Bacon Week is to highlight that to people so that they know to look for the little pink mark with 'Australian Pork' on it."

And some exciting chefs and restaurants are getting involved. Over the course of the week, Adriano Zumbo will be serving up a bacon-y dessert titled "Piggy in the Middle" at his establishments in Sydney (excluding the Rozelle store) and Melbourne. Gelato Messina will take part with a beer, brownie and bacon-infused gelato, while Eau De Vie drinks master Sven Almenning has created a range of bacon-inspired cocktails that will be served at both bars in Sydney and Melbourne, and in select bars across the country (including The Gresham in Brisbane, The Roosevelt in Sydney, and Boilermaker House in Melbourne, to name a few).

So work up your appetites, folks - you've got seven days of salty, smoky fun ahead of you. In the meantime, here are some of our favourite bacon recipes to linger over.

Australian Bacon Week runs from 21-27th of June. For more information visit their website.

Newsletter

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

Latest news
The most-Googled food terms of 2016
14.12.2016
Myrtleford Butter Factory reopens as King Valley Dairy
12.12.2016
The best cookbooks of 2016
12.12.2016
Patrick Friesen’s most Canadian dish of all time
08.12.2016
Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
29.11.2016
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
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.

×