After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
Kicking off in February 2018, six exclusive cruises will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
What's next for the unstoppable spirit?
Sarah Oakes, GT’s new editor, reflects on her first issue – July, out now – and returning to the simple comforts of home.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email email@example.com 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.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
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.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
A celebration of one of our favourite breakfast foods.
Three Blue Ducks chef and co-owner Mark LaBrooy just watched a three-and-a-half metre bull shark devour a 15-kilo kingfish. "He made a real mincer of my dinner," he says matter of factly. It's all in a day's work for LaBrooy and fellow chef Darren Robertson, who moved to the Northern Rivers region of New South Wales 18 months ago to open Three Blue Ducks at The Farm. The 2016 GT Regional Restaurant of the Year is the Ducks' second café-restaurant (the first is in Sydney's Bronte), set on a 34-hectare farm in Ewingsdale, just outside Byron Bay. It's a huge operation. On busy days, it caters for upwards of a thousand covers, and yet LaBrooy and Robertson still find time for free-diving, spearfishing and a surf. "The things you see in the ocean are amazing and humbling," says LaBrooy. "It really puts things in perspective."
When they opened the restaurant, they'd planned to source their produce strictly from within a 500-kilometre radius, but they've gone a little less locavore of late. "To really showcase what's going on around the country, we decided to cast the net a little wider," says Robertson.
The Ducks made their reputation with a relaxed, straight-off-the-beach approach to cooking and eating. For Easter lunch, that translates to the likes of home-grown ginger with buttermilk-dressed flame-tail snapper, a sashimigrade fish the boys have sourced direct from Freckle, their go-to for seafood in Byron. "A van turns up to us before it even gets to the shop," says LaBrooy. "We have to wait a day to use the fish because it's too fresh." The rest of the menu is similarly fun and uncomplicated, with most of the dishes coming straight off the barbecue. Whole fish is cooked over coals and topped with coriander and citrus paste; a fragrant watermelon and radish salad cuts through the sticky caramel notes of Bourbon-glazed pork belly. "When everything is trimmed and portioned, it's a lot more washing up," says Robertson. "We like it when everyone's picking at things with their fingers," says LaBrooy. "Keep it loose so people can get stuck in. Then hit the beach."
Recipes from our Three Blue Ducks lunch:
Three Blue Ducks, The Farm, 11 Ewingsdale Rd, Ewingsdale, NSW, (02) 6684 7795, threeblueducks.com
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