We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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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.
Kick off winter with a week of cheese tasting.
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.
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.
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.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
They say that no summer is complete without grilling. In my opinion, grilling isn't really grilling without a wood fire. The discovery of fire remains one of humankind's most important advances, the application of heat radically transforming our diet from its raw beginnings. Fire is the oldest form of cooking, a fundamental connection to our carnal memories that taps into the core of our humanity. We are irresistibly drawn to fire with a moth-like fascination; it rekindles our earliest memories. I was captivated as a child by my father building a bonfire. Paper lit, the fire would magically spring to life with immense energy, the flames engulfing the wood, filling the air with sweet billowing smoke. Like Charles Dudley Warner, I soon discovered that "to poke a wood fire is more solid enjoyment than almost anything else in the world".
Cooking with fire provides a connection to our past and a return to the "stick, pit, and spit" cooking of our ancestors. As modern cuisine emerged, grilling fell by the wayside, considered too crude and primitive a process. People sought to enclose and control fire and the once-visible flame has almost disappeared from our everyday lives. The hearth no longer stands at the heart of the household, and it is only in traditional cultures that the fires remain burning. When I joined Etxebarri, a restaurant which cooks its food over various aromatic coals, I discovered that this legacy still existed among the Basques, and soon became hooked.
The real beauty of fire lies in its simplicity, allowing fresh ingredients to reveal their inherent flavours. In playing with fire, I developed a heightened understanding of good produce and its intimate relationship with the grill. I realised that it's not about the smoke, but the magical aroma created as natural juices and fats drip onto the fiery embers. The profound depth of flavour is genuine.
Cooking over a wood fire is the ultimate flavour-enhancer, with each wood imparting its own unique personality. I try to match these intrinsic characteristics to the food that I cook, considering the wood as a seasoning and not just a fuel.
Wood with flavour
Hardwoods are best suited to grilling because they burn slowly with an intense heat. Sugar molecules in the wood caramelise in the heat, exuding a sweet, fruity perfume; other natural components produce the distinctive aromatics and smokiness of the grill.
* Look for native woods such as ironbark, mallee root and gidgee, or perhaps try some chestnut or apple and match them to the food you grill.
* Lighter woods such as olive impart delicate nuances of flavour best paired with vegetables. Citrus is a perfect foil to oily fish; gnarly grape vines release a robust aroma best suited to meat.
* I particularly love working with aged wine barrels. They release a toasted smokiness with the subtle interplay of oak and wine giving notes of vanilla and spice.
* Use fallen hardwood (at least six months old); resinous soft woods exude an acrid smoke.
* Preparation. Take time to establish a good fire. Creating fire provides a certain satisfaction not derived from the flicking of a switch.
* Patience. Light the fire early and wait until the coals are ready (too high a temperature and the subtle flavour of the wood become tasteless). Optimal conditions are a slow, smouldering fire burning over a long period of time.
* Keep it seasonal. Use only the freshest ingredients available on the day.
* Keep it simple. Don't disguise everything in a marinade but let the food speak for itself. Other flavours should be served separately.
* Be instinctive. Forget precise recipes - the best grilling comes from the soul.
* Experiment. Fire up your imagination and grill something different for a change. While certain foods pose a challenge and dictate a different approach, the art of grilling is boundless. It's also addictive: once you prepare food over an open fire, you'll never go back to gas.
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