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.

Most popular recipes summer 2017

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

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."

Bali's new wave of restaurants, hotels and bars

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.

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 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.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Moondarra Furui Ushi grass-fed wagyu

Full-flavoured meat aged gracefully.

WHO Neil Prentice grows highly regarded pinot noir at the family farm at Moondarra, overlooking the Latrobe Valley. It's here that he also breeds and pasture-fattens his full-blood wagyu herd. These cattle are normally sent to slaughter at around four years of age, but recently Prentice has been experimenting with bringing the meat of his older breeding animals to market. He calls the meat Furui Ushi, Japanese for "old cow".

HOW Prentice's breeding cows reach a point where they're too old to have calves at around 12 years of age. Instead of sending them off to the cattle yards to be sold for pet food, Prentice nurtures the animals and feeds them on prime pastures and a little extra grain. Their meat is then dry-aged for 30 to 90 days, an essential step to tenderise the meat of older animals.

WHY For those who like full-flavoured beef that offers some resistance to the tooth, this is possibly the best steak in the country. It's got the marbling you'd expect from wagyu, interlacing lovely ruby-red flesh. Make no mistake, it calls for a sharp steak knife, but it's also juicy and deeply, earthily flavoursome. Moondarra sirloin steak cooked on the charcoal grill at MoVida Aqui, rested and simply served with salt, recalls the quality of the steak served at the acclaimed Asador Etxebarri in the Basque Country.

WHERE Find Moondarra Furui Ushi sirloin on the menu at Brae and MoVida, and for around $38/kg at Butchers on George, 26C George St, Moe, Vic, (03) 5127 2018. 

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...

French beef recipes

Take a bite (or three) out of our hand-picked selection of F...

Rib recipes

There are very few things we wouldn't do for a serve of stic...

Beef cheek recipes

The name 'beef cheek' really does refer to the facial cheek ...

Cooking with wine

Not that we need an excuse to crack open a bottle, but these...

The ultimate burger collection

You could go to the pub for a burger, or you could perfect t...

What are beef cheeks?

As you might expect, beef cheeks are the facial cheek muscle...

So, here’s the beef

In the hands of Texan pitmasters, the humble hunk of meat kn...

Can you serve beef for Christmas?

This might sound like a Dorothy Dixer, but does beef have a ...

Where to start with French beef cuts

Butcher Richard Gunner is on hand to explain the differences...

Can you serve beef for Christmas?

This might sound like a Dorothy Dixer, but does beef have a ...

get the latest news

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

×