The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au 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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

The most popular spring recipes of 2016

From fast stir-fries to decadent chocolate desserts, take inspiration from spring's most popular salads, roasts and more in 2016.

Fergus Henderson on looking forward to spring

Fergus Henderson

Fergus Henderson

July it may be, writes Fergus Henderson, but look ahead to spring - the light at the end of the winter tunnel.

Australia, I gather, is in the midst of winter, while here in London we are in summer. Spring has passed for us and it has been full of good things, so there is something for you to look forward to. I feel that this sort of anticipation is very important in the lean months so, to help you through the dark of winter, I thought I'd share with you a taste of what we've enjoyed in the north.

As spring began I spent a few days in Provence with Trevor Gulliver, my partner at St John, tasting wine.

It was very good for the soul. Much more enjoyable than tasting a raft of wines straight from the barrel.

It's wine that is meant to be drunk young, fresh and chirpy, and this quality rubs off on you, and you feel young fresh and chirpy yourself. What's not to like?

The first night was in Marseilles, which does not fail in being very port-like. So much so, in fact, we had to take refuge in our hotel as we were harangued by a horde of very old ladies of the night, who emerged out of the blue, heavily made-up and wearing fun-fur jackets and patent boots. Ah, France.

The next day, having barely survived the attack of the pensioner seductresses, we drove up the coast to Cassis and before we knew it we were at a table on the beach, pastis in hand, mercifully unpursued by prostitutes or the elderly. All we had to worry about was making sure the bottles of rosé kept on coming.

Ah, the genius loci of it all, drinking the wine of the place in the place. Soupe de poisson was flying out of the kitchen. I tried to picture the fish stockpot, which must have been the size of a small swimming pool. That night the only thing that caused any ripples on the sea of calm was the father-and-son winemaker team we were dining with, who held their rather technical discussion in French, so I remained unaware of their discourse. It's murky waters when you can't speak the language and drink wine; making conversation is a great leveller.

Vineyards in this region seemed more human than the science labs of Bordeaux. One giant of a vigneron, for instance, put it to us that Trevor's son could marry his daughter. I tried to recall when I last heard of an arranged marriage. How lonely they must get at night in their vineyards! The next winemaker we went to see had a house pig. Sitting down you'd suddenly hear, "Oink oink!", and then there'd be a pig on the floor in front of you, rolling over to have his tummy rubbed.

Then there was the young enthusiast whose tasting room had a pinball machine blaring away in it and rather infuriating wobbly tables, which hung from the ceiling, giving you a very unsatisfactory place to rest your glass. He had a Tigger-like enthusiasm, though, that made it all easy to forgive.

The hub of life in Cassis was one rather unprepossessing bar - unprepossessing but still the place where all the vignerons met and drank with much laughter. And what's not to laugh about? The air is warm, the sea breeze gentle, and they all seem to enjoy their own wine. A ho-ho or two is much merited.

The springing of spring continued to be my theme even today back home as I headed off to Somerset to talk about lambs, which were popping out all over the place. When they emerge, the little lambs bounce in a most provocative way. It's as though they're saying, "Come on! Eat me!" Boing, boing! "Roast me!" Boing, boing! "Braise me!"

And leave it to good old nature to get the timing just right. Spring lamb plus Jersey royal potatoes, plus garden peas, plus mint - suddenly we're speaking fluent lunch. Not forgetting genius loci, a bottle or two would be a welcome addition to this seasonal celebration.

July it may be, but keep the faith - spring is just around the corner, and it's looking like a good one.

Illustration Lara Porter

Newsletter

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

Latest news
Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
29.11.2016
David Thompson's favourite hot sauce
28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
27.11.2016
Where to start with French beef cuts
18.11.2016
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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Adriano Zumbo's Christmas recipes

So you think you know trifle? Think again. Adriano Zumbo tur...

Holiday entertaining recipes

Dare to think outside the box this season with an elegant lu...

David Thompson's Thai recipes

Scholarship and street food come together in David Thompson’...

Strawberry recipes

Sweet, juicy and bursting with flavour, strawberries add a b...

Longrain recipes

It’s been 10 years since Longrain introduced us to big Thai ...

Barbecue recipes

Grab the tongs and novelty apron and fire up your imaginatio...

Fast spring recipes

Fast and fresh food can be ready in just 30 minutes with the...

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This ver...

Recipes inspired by Julia Child

So you can't wait to watch Julie & Julia and don't have a co...

Spanish dessert recipes

The Spanish know exactly how to sweeten the post-prandial de...

Recipes from Spain's Catalonia region

Who better to extol the virtues of this rich Spanish cuisine...

Recipes from Spain's Basque country

Spanning the French and Spanish borders and the fertile land...

Tapas recipes

Small bites of savoury delights and a glass or two of sherry...

Fast Spanish recipes

Put down that packaged meal and step away from the microwave...

Light spring lunches

Spring ingredients sparkle when handled with a little tender...

get the latest news

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

×