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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Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
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.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
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.
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.
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.
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.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
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.
Discussing the real issues faced by chefs and producers.
High-maintenance vegetables are easy to spot in greengrocers.
They lure us in with bright colours, per-unit price tags and an
"I'm not for everyone" allure. They're spiky, requiring taming, or
they need to be steamed, fried, plucked or kneaded into
Low-maintenance vegetables - potatoes, carrots, onions - are the ones that can be prepped in less than three minutes and eaten any which way. They're comfortable, and comforting. We toss them in the shopping trolley without a second thought.
The appeal of a high-maintenance vegetable, though, is that a little extra effort on our part goes a long way. Go the extra mile and they'll transform into something more splendid than their more comfy cousins in the produce aisle.
Kale, a high-maintenance vegetable
Kale has been back in the spotlight for a while now, but it
isn't going to let you forget those years of neglect in the back of
the fridge. A bitter specimen, kale responds very well to intense
pampering. Preferably massages.
To maximise the potential of this brassica, rub its leaves using your fingers, as you would if you worked at a day spa. Try not to think too much about what you are doing.
Massaging kale will transform the texture of the leaves, leaving them softer and less coarse and chewy. The process, as ridiculous as it sounds, also results in sweeter, brighter leaves.
See our best kale recipes here.
Artichoke, a tough vegetable
A heartbroken artichoke once vowed never to love again, and locked its heart away behind coarse petals. Hiding behind the tough exterior, though, is a vegetable you should get to know.
Lop off the stalk to 2cm and remove the outer leaves. Using a
sharp knife, trim the stem to remove the tough exterior. Halve the
artichoke and rub the cut sides with lemon, then steam the
artichoke in a pot for 10-12 minutes or until the leaves are
tender. Discard the tough, hairy choke from the centre and it's
All this fiddling is not without its perks. The fleshy leaves are like tiny single-serve canapés. Dip them in good aïoli for maximum pay-off.
See our masterclass on how to prepare artichokes here.
Eggplant, an emotional vegetable
It's often debated whether salting an eggplant is a worthwhile
kitchen hack or a myth. Sure, those who take shortcuts gain time,
but at what cost? Salting eggplant draws out water and causes cell
collapse, which results in more tender flesh. This is a
relationship in which tears are encouraged.
Slice an eggplant into discs, then scatter salt on each side. The eggplant will begin to get a little teary. Ignore it and let it weep some more until each slice is scattered with tiny droplets. Now wipe away its tears by patting each slice dry with a paper towel. You're a good friend like that.
See our favourite eggplant recipe here.
Beetroot, a vengeful vegetable
Not many vegetables are readily available in the pre-packaged
trinity (can, jar and plastic vacuum-pack). Nor they should be. But
beetroot is. Why? Because it is messy, time-consuming and
difficult. However, the taste of fresh beetroot can't be beat.
Tackling this bloody vegetable is worthwhile, even if many white
shirts and wooden chopping boards have been soiled by the hostile
Making peace with beetroot is easily done. Save the stems and leaves. Chop them and sauté them with garlic and olive oil until soft for an impromptu side dish. The bulb itself? Rinse it under cold running water and rub a paper towel over its skin to remove dirt. Par-boil, then roast until tender. Serve with pomegranate molasses, walnuts, goat's cheese and a blood-soaked episode of Dexter.
See our best beetroot recipes here.
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