Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
Canberra just keeps getting cooler - and we're not talking about the weather.
A slew of new projects takes shape in the Greek capital, which is slowly shrugging off a seven year recession.
We learn the secrets to a smooth flight from five regular Business Class travellers.
Pasta master Orazio D'Elia brings his experience to our Gourmet Institute series for 2016.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
What's a footy match without a meat pie or sausage roll to keep your energy up while you cheer on the home team? Here's our starting line-up of footy-friendly snacks.
Pick them up from the deli counter or keep a jar or two in the pantry to use with pizza, pasta and meats when time's short or the season is past.
As much as we love globe artichokes here at GT, we
don't always have the time or inclination to prepare them from
scratch. Their season is fleeting, too, so the case for shop-bought
artichokes is strong.
You can buy them as needed from the deli counter or always have a jar or two on hand in the pantry. For our money, the deli-counter option is a good one if you're after the smoky hint of the char-grill, but if you prefer a little more piquancy, the bottled version is a better bet. Drain the artichokes from the vinegary marinade and, if you like a more subtle flavour, give them a quick rinse. Canned artichokes are available, too, but we find they're usually mushy and lack flavour.
Whether you opt for char-grilled or marinated - the recipes here suit either - artichokes are very versatile. For an easy midweek meal, toss them through warm pasta with plenty of garlic, extra-virgin olive oil, grated parmesan and a handful of olives, or scatter them into a frittata with dollops of goat's curd and wilted spinach.
Artichoke and mozzarella pizza bianca
Preheat oven to 250C. Combine 225gm pizza flour, 4gm dried yeast (about ½ sachet) and 1 tsp sea salt in a bowl, then form a well in the centre. Add 170ml lukewarm water and 1 tbsp extra-virgin olive oil and mix to a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (4-5 minutes). Place in a lightly oiled bowl, cover with plastic wrap and stand until doubled in size. Halve dough, roll out each half on a lightly floured surface to 3mm thick and place on pizza trays lined with baking paper. Combine 2½ tbsp extra-virgin olive oil, ½ garlic clove, thinly sliced, and ½ small red chilli, thinly sliced, in a jug; season to taste. Drizzle a little oil mixture over pizza bases, top each with 4 artichoke quarters. Coarsely tear 1 buffalo mozzarella (about 250gm), scatter over pizzas and bake until crisp and golden (8-10 minutes). Serve hot, drizzled with extra garlic oil and scattered with oregano.
Roast fish with artichoke, lemon and parsley
Preheat oven to 220C. Place 4x150gm skinless firm-fleshed white fish fillets on an oven tray lined with baking paper, drizzle with a little olive oil, season to taste and roast until just cooked through (6-8 minutes). Gently heat 80ml olive oil in a frying pan over medium-high heat, add 4 coarsely chopped artichoke halves and 1 finely chopped garlic clove and toss occasionally until warmed through and fragrant. Add a handful of coarsely chopped flat-leaf parsley and finely grated rind and juice of ½ lemon, season to taste and toss to combine. Serve on the roast fish along with some steamed green beans or broccolini.
Artichoke and ricotta crostini
Serves 4-6 as a snack
Drizzle 6 slices of sourdough bread with extra-virgin olive oil and char-grill or toast under a hot grill (1-2 minutes each side). Rub with the cut side of 1 garlic clove, spread thickly with firm ricotta and top with char-grilled artichoke halves. Squeeze lemon juice over to taste, scatter with a handful of coarsely chopped flat-leaf parsley, season to taste and serve drizzled with extra-virgin olive oil.
Warm potato and artichoke salad
Serves 4 as a side
Preheat oven to 200C. Cut 800gm scrubbed Jersey cream potatoes into wedges, place in a roasting pan with 2½ tbsp olive oil, season to taste and toss to combine. Roast, shaking pan occasionally, until tender and golden (20-25 minutes), adding 8 artichoke quarters to the pan in the last 10 minutes of cooking. Meanwhile, whisk 2 tbsp olive oil, 1 tbsp mayonnaise and 1 tbsp red wine vinegar in a bowl to combine, drizzle over potato mixture, add a handful of coarsely chopped flat-leaf parsley, season to taste and toss to combine. Serve warm.
+ For an excellent dip when unexpected guests arrive, blitz artichokes in a food processor with garlic, olive oil, lemon rind and juice, and a dollop of crème fraîche. Serve with warmed flatbread for dipping.
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...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×