We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
Kick off winter with a week of cheese tasting.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
Whether it's bringing its riches to salads or barbecues,
this winter favourite becomes a summer star with the simple
addition of acid and freshness.
Duck is often thought of as a luxury ingredient, and luscious duck confit even more so. The time it takes to prepare (curing and long, slow cooking included), however, is a luxury in itself, so it's such a boon to be able to buy it ready-made.
Many delicatessens stock confit duck legs. The locally produced versions are sealed in vacuum bags and kept refrigerated, while the imported French versions of beautifully trimmed legs canned or jarred in their own fat (perfect for making the ultimate roast potatoes) are great pantry stand-bys.
Whichever you opt for, all you need to do is warm the duck in a little of its fat or a splash of oil, either in a frying pan and then in the oven, or quickly on the barbecue.
Although often considered a wintry ingredient, we love confit duck paired with something crisp and light - shredded and tossed through a crisp salad, say, and dressed with a piquant vinaigrette. It also pairs well with summer fruit such as cherries, pineapple, peaches, plums, mangoes, lychees - the list goes on. Tuck in.
Duck, beetroot and rocket salad with duck-fat potatoes
Preheat oven to 180C. Boil 300gm sliced kipfler potatoes in salted water until tender (6-8 minutes), then drain. Heat a little duck fat in a frying pan over medium-high heat, and brown 3 confit duck legs (2-3 minutes), transfer to a baking tray and warm through in the oven (4-5 minutes). Cook potatoes in the fat in the pan until golden and crisp. Shred duck meat and combine in a bowl with 1 cup wild rocket, ½ cup mint, 2 thinly sliced small beetroot, 100gm each blanched peas and sugar snap peas and 1 thinly sliced golden shallot. Drizzle with 2 tbsp olive oil, 1 tbsp red wine vinegar and juice of ½ orange, season to taste, toss to combine and serve.
Fried rice with duck, pineapple and mint
Heat 2½ tbsp grapeseed oil in a frying pan over medium-high heat and stir-fry 2 thinly sliced red shallots, 2 tbsp finely grated ginger, 1 finely chopped garlic clove and 1 thinly sliced birdseye chilli until fragrant (1-2 minutes). Add 1 lightly beaten egg and stir-fry to scramble (1-2 minutes). Add shredded meat of 2 confit duck legs and warm through (1 minute). Add 2 cups cooked cold jasmine rice and stir-fry until warmed through, then add 100gm chopped pineapple, a handful each torn mint and coriander and a splash each of soy sauce and fish sauce. Season to taste, top with fried shallots and serve with lime wedges.
Barbecue duck with peaches and prosciutto
Heat a barbecue to medium-high heat. Brush 4 halved peaches with a little olive oil and barbecue, cut-side down, until lightly charred (4-5 minutes). Barbecue 4 confit duck legs until warmed through (5-6 minutes). Toss peaches with 4 torn prosciutto slices, ¼ thinly sliced Spanish onion, a handful of basil and a drizzle of olive oil and balsamic vinegar. Season to taste and serve with barbecue duck legs.
Duck and pickled cherries on toasted baguette
Serves 4-6 as a snack
Stir 160ml red wine vinegar, 100ml red wine, 50gm raw caster sugar, 2 thyme sprigs and 1 fresh bay leaf in a saucepan over medium-high heat to dissolve sugar. Add 200gm pitted cherries and simmer until just tender (4-5 minutes). Refrigerate in a sterile 1-litre container for up to 2 weeks. Preheat oven to 180C. Just warm 3 confit duck legs in oven (4-5 minutes), shred meat and combine in a bowl with 1½ tbsp olive oil, 2 tsp Sherry vinegar, 1 small finely chopped golden shallot, ¼ finely chopped garlic clove, finely grated rind of ½ orange and a handful of flat-leaf parsley. Season to taste, mix well and pile on thick toasted baguette slices. Serve topped with pickled cherries.
+ If you buy duck confit in duck fat, you won't need to add any fat to the pan when you're warming it through. If it's vacuum-sealed, a splash of mild-flavoured olive oil in the pan is a good idea.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Fish in a flash, a chilled soup, no-cook meals – check out o...
Looking for some quick dishes to get you through autumn? We'...
Here's a collection of quick and simple (but no less satisfy...
Take the hard graft out of pounding your own spice mix and p...
Keep a jar or two in the pantry to use with pizza, pasta and...
Your stockpot is still in the cupboard and winter has deplet...
These handy wrappers for dim sum can also do double-duty as ...
A dollop of this staple adds a welcome bite to sharpen and s...
Wondering what to do with that leftover loaf? Here are some ...
The nutty flavour and texture of these little grains of good...
Nuts are a must on the festive menu, not least almonds, the ...
Quinoa keeps well and lends its nutty goodness to salads, sn...
The less time spent in the kitchen on hot days the better, s...
Barramundi en papillote, grilled scallops in the shell, and ...
From an effortless tomato and ricotta herbed tart to Sri Lan...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×