After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
With an endless coastline, bushwalks and vineyards aplenty, plus agreeable temperatures year-round, Port Macquarie might just be the east coast’s best kept secret winter getaway.
Michael Harden gives us a rundown on the menu at Tipo 00's new "not pasta" sibling. Surprisingly, his recommendations include a few killer pastas.
Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
Bring a splash of striking copper to your kitchen with these burnished essentials.
Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
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.
What's next for the unstoppable spirit?
One of Sydney’s hottest restaurants is about to branch out in Asia.
Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.
The words "cabbage" and "revelation" don't often have much to do with each other, but bear with me. There are moments of magic that can happen in kitchens to suddenly change the way you think about an ingredient, and the way you might cook it.
I had my brassica epiphany with Jacques Reymond and a Savoy cabbage many years ago. He was showing me how to cook cabbage "en beurre", which was unlike anything I had seen before. He used a large, thin-based pot, melted loads of butter and waited until it was foaming before adding torn pieces of cabbage, whole cloves of garlic, thyme and salt. Once the cabbage started to cook, he covered the pot and reduced the heat just a little. He then stood over the pot, tossing and stirring for a good five minutes, took it off the heat and served a spoonful as a base for a fillet of roast wild barramundi. The cabbage was a lustrous pale green, pleasantly yielding, and it tasted beautifully sweet and fresh.
It was a world away from the old-school cabbage I was familiar with, cabbage that had generally been cooked for a long time, usually with pieces of smoked pork or sausage. Don't get me wrong, I love that kind of cabbage.
I grew up on the stuff: my mother cooked marvellous sauerkraut, and dishes such as stuffed cabbage and pork rolls were stand-bys in the Hafner household. But up until that point it was all I knew, and now I understood that cabbage could be vibrant and fresh.
Cabbages are cruciferous vegetables, related to cauliflower, Brussels sprouts and broccoli. They grow in a wide range of climates but are best suited to cool, moist conditions. In Australia, various varieties grow throughout the year, but the height of their season is from autumn to spring.
My favourite cabbage to cook is the Savoy, which has deep green-blue outer leaves and wrinkly pale-green inner leaves. It has the nicest flavour and is also beautiful raw. Sugarloaf cabbage is smaller with a distinctive conical shape. It has a sweeter flavour and is ideal raw in salad.
Then there's the Chinese cabbage, with its elongated shape, pale-yellow crinkly leaves and a thick white inner stem. It's excellent wok-fried, in a soup or thinly sliced in a salad. My favourite accompaniment to steeped Chinese chicken is stir-fried Chinese cabbage with ginger, chilli sauce and Shaoxing wine.
Red cabbage is less commonly used in Australia, but it's great
both raw and cooked. I love it braised, again with some pork bits
to help with the flavour and to give it a bit of sheen, then a
splash of Sherry vinegar or red wine vinegar to give it a little
piquant edge. Avoid overcooking the cabbage; cook it until it is
just soft rather than melting to maintain the fresh flavour.
While it will last for several days in the fridge, cabbage tastes best really fresh. A whole head can be enormous, though, and there's no major compromise in quality if you're buying a half or quarter - just check that the cut side has no discolouration.
Cabbage is wonderful pickled - kimchi and sauerkraut are just two of the more addictive examples. Cabbage leaves can also be softened in boiling water and used to wrap minced meat as in the Eastern European dish of stuffed cabbage rolls in tomato sauce.
Raw, it shines in salads - shaved sugarloaf cabbage with mint and fresh peas with lemon dressing, say, or the Savoy cabbage salad with grated Parmigiano-Reggiano and balsamic vinegar made famous by Andy Bunn while he was at Sydney's Fratelli Fresh. The salad's textural appeal relies on how thinly the cabbage is cut. If your knife skills aren't quite up to the fine julienne required, use a mandolin. Adding salt 15 minutes before serving will help to break down the cabbage; I usually like to add the dressing 10 minutes before serving so that it wilts lightly, unless the cabbage is so finely shaved it doesn't need it.
For the best cooked cabbage, I also like to cut it very finely - this reduces the cooking time needed and keeps it tasting fresh and lively. I'll sweat some shallots in extra-virgin olive oil and butter till they're soft, add some slices of smoked pork belly and cook them till they're crisp, then add the cabbage and some salt and cook it partly covered with a lid until it's just soft and still green. Sometimes I add slices of Granny Smith apple - it's particularly good with the pork. Get ready for a revelation of your own.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Chef Lennox Hastie worked the coals at Spain’s famed Etxebar...
A fresh chestnut is a hard nut to crack, so we’re lucky, the...
I’ve got a surplus of herbs in the garden; how do I get the ...
We ask three American chefs to share their pumpkin carving s...
This is the time of year for vegetables that like it hot and...
Garlic has a long growing time, but low maintenance and fres...
Broccoli is the most prolific member of the brassica family ...
I’m keen to get in on this pickling thing. Where’s a good pl...
Plant broad beans now, when the weather is cool, and they’ll...
I’ve been noticing restaurant-grade wagyu in good butcher’s ...
What’s the key to nailing a really good classic Sunday roast...
This handy Chinese condiment is a sure-fire speedy way of ad...
This freakishly shaped fruit, aka fingered citron, hails fro...
What can you suggest that’s low maintenance and high impact ...
With borage flowers and violets everywhere, it’s easy to for...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×