Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Massimo Bottura and more are coming to the Sydney Opera House.
Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.
Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.
Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.
Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.
Counting down from 20, here are this summer's most-loved recipes.
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.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
How do I make cocktails for a big party?
I'd always recommend a good punch bowl - making drinks to order
for more than a handful of people on your own is no recipe for fun.
The main benefit, of course, is that you only have to mix it once,
so you don't have to worry about measuring errors. Once things get
going, hosts are known to get a little generous with the pours, but
balance is the key to a good drink, not simply more booze. Punch
also gets around the challenge of having decent ice at parties -
you just freeze a big block in an ice-cream container first. If you
want to be really fancy you can layer some fruit inside it, too.
David Wondrich's book Punch is the most authoritative and
entertaining book on the subject and I highly recommend it. If you
want a real show-stopper, I like the Crimean Cup à la Marmora -
it's a mellow mix of Cognac, Jamaican rum, maraschino, orgeat syrup
and lemon juice, all fizzed up with Champagne. And the best part
about opting for a punch bowl? It gives you leave to be the
host(ess) with the most(ess).
+ Got a question for our experts? Email us at firstname.lastname@example.org. For more advice from our Ask the Experts team, check out our How-To section.
Illustration Lauren Haire
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