Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Quick weeknight eats

Anthony Puharich

Anthony Puharich

What are your hot tips for quick weeknight eats?

I'm sure people won't expect a butcher to suggest pasta for a quick weeknight meal, but if I'm pushed for time, it's exactly where I turn. Carbonara is one of my favourites. I make it in the traditional way, using guanciale, the cured jowl of the pig (the name comes from the Italian word guancia, meaning cheek). Traditional guanciale is not smoked, but cured in a salt and herb mix, often including garlic and thyme. It has a richer flavour than pancetta, with a beautiful, soft texture. I finish the dish by cracking a free-range egg over the top and quickly stirring it through the pasta. It's pretty hard to beat. My other go-to dish uses top-quality Italian sausages to make a quick summer ragù. The sausage mince is already seasoned with herbs and spices, so most of the work is done for you. All you have to do is run your knife along the casing of the sausage and remove the meat. It can then be broken up and fried until it's nicely golden. Add a good tomato sugo, a little fresh basil and you have a great, quick weeknight dish for the whole family. The key difference for me is having a couple of quality ingredients from the butcher (aha!) at my disposal.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au. For more advice from our Ask the Experts team, see our How-To section.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
Seven recipes that shaped 1980s fine dining
21.03.2017
What is aquafaba?
20.03.2017
Eight recipes from Flour and Stone
20.03.2017
A homage to classic 1970s recipes
13.03.2017
What is teff and how should you use it?
13.03.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Fuss-free summer recipes

Fish in a flash, a chilled soup, no-cook meals – check out o...

Fast autumn recipes

Looking for some quick dishes to get you through autumn? We'...

Fast summer recipes

Here's a collection of quick and simple (but no less satisfy...

The cheat: curry paste

Take the hard graft out of pounding your own spice mix and p...

The cheat

Keep a jar or two in the pantry to use with pizza, pasta and...

The cheat

Your stockpot is still in the cupboard and winter has deplet...

Dumpling wrappers

These handy wrappers for dim sum can also do double-duty as ...

What to do with Dijon mustard

A dollop of this staple adds a welcome bite to sharpen and s...

What to do with leftover bread

Wondering what to do with that leftover loaf? Here are some ...

Quick meals with rolled oats

The nutty flavour and texture of these little grains of good...

Quick meals with almonds

Nuts are a must on the festive menu, not least almonds, the ...

Quick meals with quinoa

Quinoa keeps well and lends its nutty goodness to salads, sn...

Quick meals with vermicelli noodles

The less time spent in the kitchen on hot days the better, s...

Fast seafood recipes

Barramundi en papillote, grilled scallops in the shell, and ...

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lan...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×