Healthy Eating

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.

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Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Bali's new wave of restaurants, hotels and bars

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Barbecue party show-stoppers

What's your show-stopper for parties on the barbie?
There's no question standing rib roast and whole roasted sirloin (and their porcine counterparts) are show-stopping party pieces. My favourite, though, is a little out of the box: the lamb leg. I use my Big Green Egg barbecue whenever I can; lamb always works with smoke and fire. The classic roast is what most people think of first when you're talking about the leg, but it can be brilliantly cooked over charcoal. Ask your butcher to bone and butterfly the leg (if you're handy with a knife you can do it yourself). It should all be one thickness to ensure it cooks at the same rate, and will open out to about the size of an A3 piece of paper. Marinate it overnight in all the classic lamb-friendly aromatics: garlic, rosemary, salt, oil. When your mates turn up, heat the barbie to high and cook it for half an hour. What you're after is that contrast of charred, crisp, caramelised bits and juicy pink flesh. Give it time to rest, and serve it chopped up in rough pieces on a big platter with roast potatoes, seasonal vegetables and maybe some gremolata.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au.

Online exclusive

Check out some of our favourite barbecue recipes, including Sicilian pork chops, grilled chicken with piri piri, and more.

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Focaccia's comeback
26.06.2017
July Gourmet Traveller out now
26.06.2017
Bacon Week 2017
19.06.2017
On the Pass: Jorge Vallejo, Quintonil
29.05.2017
Our June issue is on sale now
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What is rou jia mo?
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