We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.
Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.
Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.
For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.
Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.
Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.
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.
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.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
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.
Heston Blumenthal's latest handiwork has less to do with disguising meat as fruit, as he's famous for at The Fat Duck, and more to do with the simple and perhaps most vital cooking technique known to man - cooking with fire.
Working with Australian manufacturers Everdure, Blumenthal touched down in Australia for a hot minute this week to launch his own range of sleek, modern barbecues, right in time for grilling season. The collection of six spans from charcoal-powered to gas, and come in sizes perfect for the deck at home or in a more portable size to transport to the park or beach.
"I've been doing a lot of work on the link between food and cooking and being human," says Heston at his launch at Sydney's The Grounds of Alexandria cafe. "We're the only creature that can make fire, and the only creature that cooks its food. The actual act of barbecuing is something that's in our blood." His range has made it easier than ever. The Fusion range of charcoal barbecues has eliminated the need for matches or lighter fluid with a one-touch ignition button. Press it to light the coals, and the temperature will rise to the optimal temperature for cooking within 10 minutes. A discreetly powered rotisserie attachment is one of the best add-ons available for the likes of porchetta, lamb shoulder or whole chicken, all infused with the flavour of charcoal smoke.
The gas range, available in graphite, mint, orange, red and stone enamel coatings, "are the most powerful gas barbecue on the planet," says Heston, who points out the extra roomy hood makes for perfect heat convection.
Next time you're picking up some prawns for an impromptu barbecue on the beach, take Heston's Cube along too. A portable and compact charcoal barbecue that's lightweight thanks to its aluminium construction, it's easy to set up, store and clean.
Heston's top barbecuing tips:
- Grilling can only add so much flavour. Buy only the best quality meat and you're already halfway to greatness.
- Throw some fresh herbs on the charcoal while cooking, spritzing with water every so often to add a fragrant smoke.
- Wait until a crust of ash forms on the charcoal before cooking, that'll ensure the coals will have cooled down enough to emit a steady heat.
- For fish and delicate seafood, cook off centre and away from the direct heat.
- Always bring meat to room temperature before cooking to ensure an even temperature in the centre.
- Flip your steaks! It keeps the juices and flavour from dripping away.
- After you've removed your meat from the heat, let it rest to seal in the juices.
- It may seem obvious but clean your barbecue regularly - sticky build ups lead to flare-ups.
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