We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Is this a return to glory for a glamorous Melbourne address?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
Beat the winter blues with their red sauce night
A self-taught chef sets off on a world tour to master the art of fermentation.
Don’t be fooled – this cocktail looks pretty but packs a punch fit for a pirate.
Make the most of the season before it’s gone.
And it's set to be your new favourite hangout.
"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 email@example.com 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.
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.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
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.
How can I pack seafood to take to the beach house this
Every minute fresh seafood is exposed to temperatures greater than 4C reduces its shelf life by an hour. Speak to your fishmonger in advance and ask for the freshest fish. Don't be committed to a particular species, especially if it's wild; work your recipe around the fish, not the other way around. Although it means a little more work, the ultimate way to transport fresh fish is whole - scales on, guts in. But if you want to do the prep before heading off, again, ask your fishmonger for the freshest fish, have them dry-fillet it and then wrap it tightly in Go-Between freezer film, before vacuum-sealing it or wrapping it tightly in plastic wrap; the freezer film will prevent the fillets from sweating. Either way, the fish should be buried in a plastic bag of ice sprinkled with sea salt. Wrap this parcel in a blanket of newspaper, then pack it in an Esky with ice bricks. This will give you a good six-hour headstart on any temperature abuse. Top-notch frozen seafood is also a good option; the key is thawing it slowly in the fridge, ideally in a sealed container with a cake rack or drip tray keeping the seafood up off the base.
+ Got a question for our experts? Email us at firstname.lastname@example.org. Check out our How-To section for more expert advice.
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