Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Before you start marinating your lamb chops in lemon rind, Greek oregano and garlic to hit the barbecue this summer, consider hosting a Barbecure instead in aid of Cure Cancer Australia’s new fundraising initiative.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
All-day dining in a completely refurbished location is the new name of the game for Melbourne’s Pure South.
Mike McEnearney reopens his canteen – and reboots the idea of what an airport restaurant can be along the way, wood-fired oven and all.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.
"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."
Two years ago, food journalist (and GT contributor) Richard Cornish realised he had a problem. Driving home from a friend's house with a plate of still-warm roast lamb in the passenger's seat, he found himself pulling over, unable to wait.
When a school bus drove by, Cornish realised how he looked from the pupils' viewpoint: a man hunched over the back of a ute, tearing lamb apart with his hands on the side of a dirt road. Possibly dribbling. The moment inspired Cornish's "gonzo-style leap" into vegetarianism, and then a book: My Year without Meat.
"There's no Betty Ford clinic for meat addiction," he says, "so I just went cold turkey."
It wasn't an easy year. Beyond missing meat, Cornish spent the year playing defence as friends and chefs alike struggled to understand why he was going without. Australia, after all, is a country of meat-eaters - on average, Cornish says, an Australian consumes 33 kilograms of beef each year. And if we include pork, chicken, game, and fish, we're each eating 110 kilos of meat annually. Historically, this level of consumption is unheard of.
"The great civilisations around the world historically have always had diets based upon whole grains and pulses," he says. "The Aztecs' diet centred on corn and beans; India's, rice and lentils; China's, rice and soy. Complete foods, but we see them as lesser."
During his year without meat, Cornish cherry-picked recipes from across civilisations and cultures to find the right balance of nourishment and flavour. He includes his favourite tips and tricks in My Year without Meat: roasting vegetables in miso butter or sprinkling Spanish migas onto broad bean, asparagus and pea pasta.
He argues that the supermarket-driven industrialisation of farming, with its associated ethical issues of GMO-packed feed and cramped conditions for animals, has changed our relationship with meat, particularly chicken.
"A generation back, chicken was definitely a special meal. For most of Australia's history it was something to be cherished," he says. "Now, we can stuff it down our faces at $4 a kilo. If meat is cheap, there's a reason, and it's not a good one."
In My Year without Meat, Cornish contends that Australia has become too reliant on meat, both at home and in restaurants. Cornish believes some of the country's best cooking is vegetarian, citing David Green's meat-free tasting-menu option at Daylesford's Lake House and Brent Savage's cooking at Potts Point restaurant Yellow as his favourites.
Just shy of a year without meat, Cornish travelled to Andalucía in Spain for work, and temptation overwhelmed him.
"I was considering getting jamón patches for the trip," he says. "I should have."
A single piece of aged jamón Ibérico shattered his resolve: "In a rapid piece of self-reconciliation I knew that my time of self-imposed penance and reflection was over," he writes. "That jamón was a work of art."
He's no longer vegetarian, but you won't find Cornish getting handsy with roast lamb by the side of the road again any time soon. There are fewer impromptu feasts now, he says, as he considers more thoughtfully where his meals come from.
My Year without Meat by Richard Cornish is published by Melbourne University Press, $29.99.
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