We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
Kick off winter with a week of cheese tasting.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.
What does a typical day look like for you, Daniel?
A typical work day begins with breakfast and a coffee at home before I jump on my bike and ride to work. There's no better way to wake up than riding over the Sydney Harbour Bridge, and I feel warm, alert and ready for the day by the time I arrive. Morning class starts at 9.30am and differs between contemporary, ballet or yoga, with a short half hour of pilates. After class we have a morning tea break before beginning rehearsals. Depending on the time of year, we're either remounting old work for an upcoming tour or in creation mode for a new work.
Rehearsals continue up until lunch, then we're back in the studio for the afternoon session with a short afternoon tea break, before finishing the day at 6pm. Every second day I'll ride to North Sydney Olympic Pool on my way home for a swim to lengthen my body out and for an extra hit of strength and cardio.
Does your routine affect the way you eat? What about when you travel?
I feel like it only effects the amount of food I can eat at certain times of the day. I'm constantly snacking, but I have a good breakfast, something small for morning tea, a bigger lunch, then not much until I get home for a good dinner. If I'm dancing in a show, I eat an hour beforehand. There's nothing worse than feeling heavy and full while trying to perform.
Related: Emma Knowles on eating clean.
How physically challenging is it to dance for a whole performance?
The challenge depends on the show, but it's generally a mix of high-intensity cardio and high concentration for over an hour. Performing still gives me a rush that's highly addictive. Most nights I can get so lost in the character or story that the performance time passes quickly, without me remembering much of it. That feeling of losing myself in dance is what I'm always reaching for.
Daniel Riley performing in Bangarra's OUR land people stories, 2016.
What has surprised you most about your job?
How much I love the people I work with. From day one when you join Bangarra, you're family. I took a year away from the company in 2015 to explore other opportunities overseas and on my return it was like I never left. That kind of acceptance, love and warmth only comes from family. And that's what they are.
How do you eat at home, compared to when you go out to restaurants?
My wife and I eat simple, nutritious and delicious meals at home. Spaghetti with pork and chili sausage, kale, zucchini, carrot, flat-leaf parsley and tomato is a favourite ( try a similar recipe here). It may not be restaurant-quality all the time, but it is varied and enjoyable to cook and eat together.
Any Sydney restaurants you particularly love?
Kylie Kwong's Billy Kwong has to be my number one, it's my version of heaven. Her saltbush cakes with chilli and XO sauce, the steamed pork dumplings, native greens and crisp-skinned duck are all go-to dishes for me. But really, I would eat anything off the menu. I also love LP's Quality Meats in Chippendale. When I'm craving meat, Luke [Powell] always delivers the goods. I always order the smoked sausage and my wife loves the maple pudding with vanilla ice-cream. I also love a late-night feast at Mr Wong. It's the perfect way to end a long week in the theatre at the Opera house on a Saturday night.
Does the company give much nutritional or health assistance to its dancers?
We have an excellent Safe Dance Program and our team of physio therapists, masseurs, doctors and pilates instructors are always looking out for us and are there when we need them.
What's your favourite indulgence?
I'm not a big dessert or sweets person. I enjoy everything I love a little bit all the time, so I never have to lose myself in overdoing it on one thing. Outside of food, my favourite indulgence is sleeping in late on the weekend until I need food, then heading back to bed to lounge, read the weekend papers and books and listen to my vinyl collection until mid-afternoon.
Do you like to cook?
I love to cook, especially the preparation of a meal before cooking. It's one of the things I miss most when I'm on tour. Maybe it's the creative streak in me, but I enjoy working with whatever is in the fridge and pantry. Seeing what I can come up with is always fun and surprising. My most recent 'fridge surprise' included some whole-wheat soba noodles, some leftover vegetables from our weekly fruit and vegetable box, homemade chilli sauce (Kylie Kwong's recipe, of course) stirred through, some fried dumplings from the freezer and a fried egg on top.
Which three GT recipes from our archive do you make at home?
I love the white cut chicken with aromatic chilli oil and peanuts. The simplicity of chicken and chilli oil over rice, is so perfectly delicious. This simple tomato and onion salad with vincotto dressing is also a favourite. The simplicity of this recipe reminds me of my time in Italy with my wife, we spent five weeks travelling and eating. The best five weeks of my life. I love char siu bao, but have never been game to attempt them at home. Maybe it's time I tried.
Catch Daniel Riley in Bangarra's national tour of Stephen Page's Bennelong, which premieres at Sydney Opera House in June 2017.
Gourmet Traveller's Clean Eating issue is out now. Subscribe to the magazine at Magshop.
With the cooler autumn weather, heartier flavours begin to e...
Scaled down to little more than a mouthful, tiny cakes take ...
America's most famous chef takes the smarts and good taste t...
Dust off the tongs, fire up the barbecue, and get grilling w...
At his new Spice Temple, Neil Perry calls on the more exotic...
When it comes to last-minute entertaining, a lovingly made p...
Mousse, souffle, mud cake and more... welcome to the dark si...
A salad can be so good when it's done just right. Check out ...
Peter Gilmore's snow egg, Justin North's smoked duck egg wit...
Fire up the stovetop with these wintry dishes, ready for the...
Take comfort in superb onion rings, juicy roasts, syrupy pud...
Fire up the stovetop, it's time to braise. Our braising slid...
British-born chef Daniel Southern has made his mark in Melbo...
Bask in the warmth of French Alpine-inspired food. Ideal for...
With books such as Pork & Sons and Ripailles, Parisian autho...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×