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 and receive a copy of Nordic Light - offer ends 23 April 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.
Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.
One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
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.
Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.
A bit of mystery and a magical marriage of filling and crust
make pies a source of joy, writes Fergus Henderson.
Over lunch, a group of us had a moment of publishing genius thinking up the next magazine of the moment: Pie Quarterly. With articles such as "What Does Pie Mean to You?" and "Pie of the Month", it pretty much writes itself. The centrefolds are custard pies, which are really only topless custard tarts. Like many great lunchtime ideas, the richer details had already started to fade by the time coffee and digestifs were served, but being a huge pie enthusiast I can't let the idea disappear without putting some of it down on paper to give you a little taste of its brilliance.
The power of pie! The mystery of what lies beneath the crust! I once sat next to a lady at dinner who, when the pies arrived at the table, revealed that she suffered from pie phobia. Her condition worsened every second that went by before the pie's filling was exposed, and only then could she compose herself.
It's a bit like having a gimp in the larder, not knowing what's going on under that rubber onesie or, in the case of pie, its suet crust. I suffer from no such concerns. Bring out the gimp, I say.
"Pies I've Known and Loved": there have been many. Trotter gear
- that magical, alchemical substance made from cooking down
trotters with aromatics and Madeira so dear to our hearts in the St
John kitchens - comes into its own as the X-factor in game pies,
adding more goodness to the pie and enhancing a thing of beauty.
Pigeon and trotter pie, rabbit and trotter, grouse and trotter,
hare and trotter! A central support of bone marrow, too, works
similar magic here. The more prosaic-seeming beef mince pie comes
into its own as a wonderful vehicle for mashed potato. And
everything is excellent with a suet crust.
Then again, some pies lend themselves to a puff pastry top. Pike and leek pie is perhaps the prime example, the leeks bound with the pike in a silky fish velouté - the very last word in comfort food. And while I have the reassuring world of the white-sauce pie in mind, I have to make mention of the lesser-seen chicken and ox tongue pie - a true joy.
But the winner is the pig's head and potato pie.
I came up with this for one of the World's 50 Best Restaurants lunches at St John. It is a thing of beauty, a delicious pie that perfectly expresses the idea of pie to many a decimal point. The interior is made up of layers of potato and chunks of cooked chopped pig's head, while the exterior is formed by lining a springform cake tin with puff pastry. This is then filled with a layer of head, then a layer of potato, repeated until it's full. One then pops the pastry lid on and bakes it till the potato is cooked (any residual crunch left in the potato being, of course, a disaster). When you're happy that it's done, you let it sit for five minutes, then release it from the tin. The transference of butter in the pastry and the fat from the pig's head transmogrifies the pastry crust into a thing of joy, and you should end up with something that looks like a large, golden ice-hockey puck.
Interestingly, at the 50 Best lunch, this pie confused one great visiting chef, who will remain unnamed to save justified embarrassment. He sliced the top off the pie with some verve, removed it and left it to one side. In one fell swoop, he transformed the glorious pie into a mere pastry bowl full of potato and pig's head. Who would have thought there could be such international discrepancy in the approach to pie?
I feel there is a slight naughtiness to pies. With the raunchy seaside-postcard genre in mind (and lest we forget what pie means in Glasgow), there is, of course, the happy rhyme: "An apple pie without some cheese is like a kiss without a squeeze."
Love pies too? Here are 20 of our favourite pie recipes.
Illustration Lara Porter
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
We quizzed the best kitchen talents on their secrets to the ...
We quizzed the best kitchen talents on their secrets to the ...
Mum deserves nothing but the best, so why don't you make her...
Hot cross buns, a whole lot of lamb, some chocolate treats (...
From spaghetti Bolognese to lasagne and tiramisu to panna co...
With the cooler autumn weather, heartier flavours begin to e...
Scaled down to little more than a mouthful, tiny cakes take ...
America's most famous chef takes the smarts and good taste t...
Dust off the tongs, fire up the barbecue, and get grilling w...
At his new Spice Temple, Neil Perry calls on the more exotic...
When it comes to last-minute entertaining, a lovingly made p...
Mousse, souffle, mud cake and more... welcome to the dark si...
A salad can be so good when it's done just right. Check out ...
Peter Gilmore's snow egg, Justin North's smoked duck egg wit...
Fire up the stovetop with these wintry dishes, ready for the...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×