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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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.
Kicking off in February 2018, six exclusive cruises will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
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Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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?
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?
The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.
Top tips for picking hams from a professional fleischmeister.
Horst Schurger says that the best way to find a good ham is to start with a good butcher. "If he takes care of the meat, chances are he'll take care of the ham, too."
We spoke to the German-born fleischmeister and master butcher as he was judging the National PorkMark Ham Awards for Excellence in Sydney with a view to picking up some tips on what makes a good ham.
When you're tasting, he says, you're looking for a balanced cure, a natural meaty texture (wet or rubbery is a big no-no) and a good smoky flavour. If you have to choose without first tasting the ham (a practice no fleischmeister would condone), look for smooth, even skin and an even colouring. "And if the knuckle is sunken, it's overcooked, which means the whole ham is overcooked."
A buckled or uneven rind is another sign of dryness and if there's a cut ham on display, look for smooth, well-bound meat with no bubbles (they result from fermentation, an indicator of an inferior cure).
Size and age matter, too. Older pigs make for tougher eating, and younger pigs have less flavour, making hams around the 10kg-12kg mark the sweet spot.
The take-home message? Find a good butcher and don't be afraid to ask questions: whether you can taste the ham, where it comes from, the sex of the animal it was cut from (female is best), and what kind of wood was used to smoke it.
And finally, for the best possible results, opt for fresh Australian pork. Hams can be made in Australia using imported frozen meat; make sure the ham you buy has been made with Australian meat (look for the pink "Australian Pork" label for your guarantee). "It supports the Australian farmers," says Schurger, "and, of course, it's better quality."
To see the National PorkMark Ham Awards for Excellence winners and for more information, visit pork.com.au.
Looking for some Christmas ham recipes? Check out our Christmas recipe slideshow.
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