The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Beef roulade: which cut is best?

Which cut of beef is best to flatten out and make a roulade with?
By Arcanum
Lisa Featherby, Gourmet Traveller food editor, answers:
Last year, we ran a recipe from Journal Canteen's Rosa Mitchell for falsomagro, a classic Sicilian stuffed beef roll. Generally, I would recommend using another cut of meat for a stuffed and rolled dish, but this recipe with beef turned out fabulous. We suggest using beef girello, which will need to be butterflied (you could ask your butcher to do this for you), and is then stuffed and cooked for about 1-1½ hours.
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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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...

Blame the flame

Chef Lennox Hastie worked the coals at Spain’s famed Etxebar...

Prepared chestnuts

A fresh chestnut is a hard nut to crack, so we’re lucky, the...

How to carve a jack-o'-lantern

We ask three American chefs to share their pumpkin carving s...

How to grow garlic

Garlic has a long growing time, but low maintenance and fres...

How to grow broccoli

Broccoli is the most prolific member of the brassica family ...

How to pickle fruit and vegetables

I’m keen to get in on this pickling thing. Where’s a good pl...

How to plant broad beans

Plant broad beans now, when the weather is cool, and they’ll...

How to grow chillies

This is the time of year for vegetables that like it hot and...

How to cook wagyu

I’ve been noticing restaurant-grade wagyu in good butcher’s ...

Classic Sunday roast ideas

What’s the key to nailing a really good classic Sunday roast...

What is Buddha’s hand?

This freakishly shaped fruit, aka fingered citron, hails fro...

Home-dried herbs

I’ve got a surplus of herbs in the garden; how do I get the ...

Are any spring flowers worth eating?

With borage flowers and violets everywhere, it’s easy to for...

Quick meals with chilli bean paste

This handy Chinese condiment is a sure-fire speedy way of ad...

Best meat for big parties

What can you suggest that’s low maintenance and high impact ...

get the latest news

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

×