Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Toby Wilson and Rising Sun Workshop’s Nick Smith are teaming up for a one-night-only fiesta.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Counting down from 20, here are this summer's most-loved recipes.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
Massimo Bottura and more are coming to the Sydney Opera House.
A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
Slow Food Melbourne once hosted a dinner on a salt lake on the outskirts of Mildura. Guests arrived to a brilliantly coloured show of blues and pinks as the setting sun was reflected on the white salt lake. A table stretching 50 people long had been set up on the lakebed and was laden with salt crystals and freshly cooked yabbies. These delicious crustaceans had come from dams and farms in the area, and we ate them with just a squeeze of lemon and a delicate mayonnaise.
The common yabby belongs to a whole family of freshwater crayfish which are native to Australian rivers, creeks, dams and waterholes. These crustaceans all have a hard shell, antennae and claws for digging (although not all of them burrow) and live in fresh water. They are nocturnal and their diet is mostly vegetarian; they feed on water weeds, decaying roots and leaves, insects and occasionally meat.
Three crayfish species are farmed commercially in Australia. The common dam yabby, the one I enjoyed so much in Mildura, is native to most of Victoria and some parts of New South Wales and South Australia; it has been introduced to Western Australia, where it is considered a threat to the marron industry. It's a very hardy little creature, and in fact its scientific name, Cherax destructor, comes from the damage it is capable of doing to dam walls by burrowing. The humble yabby is capable of surviving long periods of drought by burrowing deep into the soil until it reaches the water table, where it stays moist and protected until the rains come again.
The redclaw (Cherax quadricarinatus) is native to the
north-western river systems of Queensland. Then there's the mighty
marron (Cherax cainii), which is native to the rivers of the
south-western part of Western Australia. It has also been
introduced to Kangaroo Island, where it is being farmed.
All these freshwater crayfish vary greatly in size and colour, from dull green-brown to blue to dark brown or blue-black. (They shouldn't be confused with marine rocklobsters, which are sometimes incorrectly referred to as crayfish, but which are an entirely different species.) To me, the marron is the most exciting of all these crayfish; it's also the biggest. Marron look like giant yabbies but their shells are a brilliant deep blue or a dark blue-black. They're impressive looking animals and quite beautiful.
Marron are usually sold live; I wouldn't recommend you buy dead marron because their flesh degrades very quickly. They should have a shiny shell, look lively, have all limbs attached, and have no obvious damage to their shell. I recommend that you cook them on the day you buy them - the fresher they are, the better they will taste. If you have to keep them, store them in a well-ventilated wet box in a cool part of the house - somewhere below 20 degrees - but not in the fridge.
Live marron are available in all states of Australia except
Victoria, where a Noxious Aquatic Species Permit is required for
possessing the live animals; restaurants can obtain it but
retailers can't. This is because the fisheries department is
concerned that live marron could be released into Victorian
waterways, where they would compete with the native yabby. So those
of us in Victoria can enjoy marron at their best only in
Marron have quite a delicate flavour which I consider superior even to that of the rocklobster, and I like to cook them simply. For information on killing marron and other crustaceans humanely, refer to the RSPCA guidelines. Then bring a large pot of generously salted water to the boil, lower the dead marron in and simmer them gently for eight minutes for a 200gm marron or a little more if they are bigger. Remove them and allow them to cool slightly in their shells.Serve them with a homemade mayonnaise, or a celeriac rémoulade and watercress salad, or a Thai green mango salad dressed with chilli, lime juice, fish sauce and palm sugar.
I also recommend you try cooking and serving them in the shell - they look impressive and the shell lends flavour to the meat and the sauce. Try marron in a green curry, or stir-fried with ginger, red chilli and Thai basil, or barbecued: cut them through the middle, brush them with extra-virgin olive oil and sprinkle over some fresh herbs. Grill them gently on both sides, being careful not to overcook.
For Christmas dinner with the family this year, I'll be serving marron garnished with ground toasted rice and fried shallots - gorgeous with a very special bottle of German riesling such as a classic JJ Prüm Spätlese. Merry Christmas.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Brigitte Hafner falls for wild leafy greens – some peppery, ...
Brigitte Hafner delights in January’s juicy nectarines and s...
Whether pan-fried with onions or made into a country-style t...
In search of the perfect pie, Brigitte Hafner braises, bakes...
Brigitte Hafner says start with a free-range bird and great ...
The transformation of onions by way of cooking should be app...
Artichokes take time to prepare, but their delicate flavour ...
Lemon is one of the defining flavours of Greece, lifting and...
A table laden with fresh and colourful antipasti means happy...
No other fruit spells Christmas like the cherry does. Brigit...
Just-caught fish cooked with skill needs little embellishmen...
Brigitte Hafner is in the mood for lychees, the fragrant and...
You can eat the fruit, pickle the leaves, and smoke the wood...
A great bottle of Barolo needs a great pasta, and for Brigit...
Brigitte Hafner adores cooking and eating quail – whether it...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×