Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

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.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

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.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Australia’s best bacon is revealed in The Australian PorkMark Awards

A BLT made with Zammit bacon

A BLT made with Zammit bacon

The quest to find Australia's best bacon is a serious - and sizzling - business.

As part of The Australian PorkMark Awards, a whopping 135 butchers and bacon producers from around Australia have had their wares tried and tested by a panel searching for the country's best. Zammit Ham & Bacon Curers in Pendle Hill, New South Wales, have been awarded the title of Australia's Best Artisan Bacon. (Let it be known, Zammit also took out the Gourmet Traveller award last year for Best Christmas Ham.)

"We are extremely excited and happy to win this prize," says general manager at Zammit Bacon, Adam Zammit. "We are still a family run business… blending ingredients, making, cooking, smoking and tasting every batch of our products. A keen eye to choose the right fresh pork makes all the difference."

The Australian PorkMark Awards began as a way to promote local producers, and to bring awareness to the fact that almost two-thirds of the bacon sold in Australia is made from imported pork. The judges - German fleischmeister (that's meat master) Horst Schurger and Australian chefs Simon Bestley and Paul McDonald - spent two days tasting the produce. In selecting the winners, the judges looked for bacon with enough fat coverage to ensure great flavour, an even brine with balanced levels of salt, and with just a hint of smokiness.

The awards are split into categories for full rasher and short-cut bacon; each is critiqued in its raw and cooked states to determine shrinkage and "just the right amount of sizzle", says Mitch Edwards, marketing manager for Australian Pork Limited. "It should be 85 per cent meat and 15 per cent fat," says Schurger, who has a master's degree in smallgoods and butchery from Germany. "The best bacon is lean but still has some integrated fat. That makes it extra juicy when it's cooked - too lean and it doesn't have much flavour."

Other producers topping their state categories include the ACT's Southlands Quality Meats, Circle T Meats from Queensland, Leabrook Quality Meats from South Australia, Montrose Meats & Smokehouse in Victoria, Princi Smallgoods in Western Australia, and Sharman's Butchery in Tasmania.

And while Schurger suggested he'd be enjoying the Zammit for breakfast with a side of fried eggs, here at GT we've decided a white-bread buttie with a drizzle of barbecue sauce (pictured) is the way to go.

"Bacon brings joy to dishes from breakfast to dessert," says Edwards. "It's the chocolate of meat."

australianpork.com.au

Newsletter

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

Latest news
Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
Seven recipes that shaped 1980s fine dining
21.03.2017
What is aquafaba?
20.03.2017
Eight recipes from Flour and Stone
20.03.2017
A homage to classic 1970s recipes
13.03.2017
What is teff and how should you use it?
13.03.2017
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...

Hot 100 2015 - Food

The world is getting hotter and we’re not talking about glob...

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the do...

The producers: Colony honey

A selection of regional monofloral honeys sourced direct fro...

Liquid gold

We find ourselves inexorably drawn to salt caramel in a jar....

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

Making a scene

Entertainer Julia Zemiro notes there’s little difference bet...

Game of Thrones food

Pat Nourse caught up with George RR Martin to talk about one...

Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived t...

Sandor Ellix Katz Q&A

Food fermentation 'revivalist' and guru Sandor Ellix Katz di...

The producers: Alexandrina Jersey milk

Meet the producers of the creme de la creme of Australian fu...

On the pass

Looking back over the 20 years she's been in business, Phill...

Gamze smokehouse

Bringing local flavour to artisan-made bacon.

Gourmet Traveller Gourmet Fast app

Now, here's a mighty handful: GT's Gourmet Fast recipes are ...

Food emoji we wish existed

What? More than 200 new pictograms in the latest Emoji set, ...

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Pater...

get the latest news

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

×