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What does this mean for air travel? Prepare for a journey that is lighter, smoother and greener.
Chicken is the roast with the most of the moment.
Named and modeled after a 1980s South Australian country dining classic, The Summertown Aristologist is an ultra-casual gastro restaurant from local winemakers.
We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.
After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.
Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Sokyo's Chase Kojima's new project is something completely new.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
What brings people together more than tequila? Tequila, tacos and cake.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
As much as I love seafood steamed, roasted and fried, for me the
best method of cooking a fish is over a fire. You can barbecue
whole fish and fillets with equal success. It really is magnificent
and easy to do, too.
Briquettes might seem the very definition of one-touch convenience, but they tend to burn too bright, too fast, meaning you don't get that steady, intense heat so desired when cooking over coals. Instead, start by using good-quality charcoal; it'll last longer, cooks with a more consistent heat and imparts a beautiful flavour that's neither tannic or harsh. Before cooking your fish, always allow all flames to die down until you're left with white ash.
Choosing the right type of fish is important; some don't work as well over coals, like fillets of flounder, whiting or garfish. The best fish for the barbecue are those with a firm, dense and ideally oily or fatty flesh - species like salmon, mackerel, sardines, swordfish or kingfish.
When cooking whole fish, dry it well before putting it on the grill. For a lovely, smoky flavour, you can place an upturned casserole dish over the top and stoke the coals with rosemary and thyme. The fish is done when it lifts off the bone with ease. I like mine a little underdone so the flesh is just translucent at the core. Most important of all, relax while the fire does the work.
Here are some of our favourite summer seafood recipes to try.
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