The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au 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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Richard Cornish’s year without meat

Bacon by Voodoo bacon

Bacon by Voodoo bacon

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.

Try our meat-free pasta recipes.

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.

Newsletter

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

Latest news
Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
29.11.2016
David Thompson's favourite hot sauce
28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
27.11.2016
Where to start with French beef cuts
18.11.2016
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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

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.

×