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 copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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.

Bali's new wave of restaurants, hotels and bars

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.

What to look for when buying seafood

Why does fish in restaurants so often taste better than what I cook at home?

It's all about sourcing the best fish and handling it with the same care as good chefs do in their restaurants. Start by heading to your fishmonger with an open mind, let them advise you on the best fish on the slab that day and design your dish from there. Buy the fish whole, check that it has clear, protruding eyes, red gills, a clean fresh seaweed aroma and is firm to the touch.

Once you've selected the perfect specimen, don't let it anywhere near fresh water; the chemicals such as iodine and chlorine will cause the protein to deteriorate and the fish will lose flavour, texture and moisture. If you aren't comfortable or inclined to dress and fillet the fish at home, ask your fishmonger to scale, gut and fillet the fish for you. Once it's dry-cut, keep it cold up until cooking, then make sure the cooking method is matched to the oil or fat content of the fish. Regardless of the type, don't use too much heat - the protein will split and the flesh will dry out. And never cook the fish through - it will continue cooking when removed from the heat. Be sure to rest your cooked fish before eating, allowing it to relax and the moisture to flow back evenly through the flesh. Last of all, remember that fish loves salt, but always salt after cooking to retain moisture.

Here are some fast seafood recipes to try.

Illustration Lauren Haire

Newsletter

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

Latest news
Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017
Our chocolate issue is out now
27.03.2017
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
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...

How to prepare sea urchin at home

I love sea urchin in restaurants, but I’m a bit daunted by t...

How to pack seafood for short trips

How can I pack seafood to take to the beach house this Easte...

Winter seafood essentials

Even though most of us associate seafood with summer, it’s a...

How to eat caviar

"Press your tongue against the roof of your mouth," the quee...

How to prepare sea urchin at home

I love sea urchin in restaurants, but I’m a bit daunted by t...

How to pack seafood for short trips

How can I pack seafood to take to the beach house this Easte...

Winter seafood essentials

Even though most of us associate seafood with summer, it’s a...

How to eat caviar

"Press your tongue against the roof of your mouth," the quee...

get the latest news

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

×