Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.
Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!
Subscribe to Gourmet Traveller for your iPad.
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.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
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.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Kensington, hold onto your hats.
Cocoa is a surprisingly versatile stand-by and it pays to know what you're getting. Cocoa powder, fermented, dried and roasted cacao beans, ground into a fine powder, comes in several forms, the two most common being natural cocoa and Dutch-process cocoa. Natural cocoa is light in colour with high acidity, while Dutch-process cocoa has been through a washing process, using a potassium carbonate solution, which alkalises it, producing a mellow, earthy flavour and dark colour. We prefer Dutch-process cocoa for the complexity of flavour it adds to dishes and that rich hue.
Of course, cocoa comes into its own in sweets, but it also adds deep flavour to savoury dishes, too. It's a natural match for rich meats such as venison and a popular addition to Mexican mole.
Dutch-process cocoa is available from delicatessens and
specialty food shops. It's a bit pricier than its supermarket
cousin, but its intensity means a little bit goes a lot
Chocolate self-saucing pud
Preheat oven to 180C. Sieve 130gm plain flour, 2½ tbsp Dutch-process cocoa and 1 tsp baking powder into a bowl, add 80gm caster sugar and a pinch of salt, and stir to combine. Add 125ml (1/2 cup) milk, 50gm melted butter and 1 egg, mix to a smooth batter, then spoon into a buttered 1-litre ovenproof dish and smooth top. Whisk 220gm brown sugar, 2½ tbsp sieved Dutch-process cocoa and 250ml boiling water in a bowl, pour carefully over batter and bake until centre springs back when pressed (20-25 minutes). Serve with ice-cream or cream.
Spice-rubbed pork ribs
Combine 35gm (1/3 cup) cocoa in a bowl with 60gm brown sugar, 2 tsp ground chilli, 2 tsp smoked paprika, 1 tsp ground ginger and 2 tsp salt. Add 1 tbsp Dijon mustard and coat 2 racks of pork ribs (2.8kg) with rub. Wrap in plastic wrap and refrigerate overnight, removing from the fridge an hour before cooking. Preheat oven to 140C, place ribs in a roasting pan and roast, turning occasionally, until tender (40-45 minutes), then place on a wire rack over a baking tray. Increase oven to 220C and roast ribs, turning once or twice, until browned (15-20 minutes).Serve with lime wedges and slaw.
Combine 150ml espresso in a jug with 50ml each Marsala and golden rum. Whisk 4 egg yolks, 2 tbsp caster sugar and 1 tbsp Marsala in a bowl over a saucepan of simmering water until thick and pale (3-4 minutes). Whisk 300gm mascarpone and 100ml pouring cream in a bowl until smooth, then fold in egg yolk mixture. Spoon a little mascarpone mixture into glasses and dust with cocoa. Dip savoiardi biscuits (you'll need about 8) into coffee mixture, then break into pieces to fit into glasses, forming a layer over mascarpone. Repeat layering, finishing with mascarpone and a dusting of cocoa. Refrigerate overnight and serve freshly dusted with cocoa.
Toast 2 torn corn tortillas and 2 tbsp pumpkin seeds in a dry frying pan over medium-high heat until evenly browned (2-3 minutes), then process in a food processor with 1 chopped Spanish onion, 2 chopped long red chillies and 2 garlic cloves to a paste. Heat 2 tbsp olive oil in a large saucepan over medium-high heat, add onion mixture, and sauté until tender (4-5 minutes), then add 2 tsp each ground cumin, ground coriander and ground pasilla chilli, and 2 cinnamon quills. Fry until fragrant (1 minute), then add 250ml chicken stock, 200ml tomato polpa and 1 finely chopped chipotle chilli in adobo, and bring to a simmer. Add 8 skinless chicken thigh fillets, season to taste, cover with a lid, reduce heat to low and simmer until chicken is tender (6-8 minutes). Remove chicken from pan and set aside. When cool enough to handle, coarsely shred meat. Meanwhile, add 2 tbsp Dutch-process cocoa to pan, simmer until sauce thickens and reduces slightly (10-15 minutes), then return meat to pan, heat through, check seasoning and serve with steamed rice, coriander, crumbled feta and lime wedges.
+ Dutch-process cocoa will keep in an airtight jar in the pantry for up to three years. Be sure to always sieve it before use, whether for sweet or savoury dishes, or it will clump together.
An Andrew McConnell exclusive, benchmark California cuisine,...
Our recipe for braised short ribs with gratin is sounding so...
Pasta, poultry, desserts for sultry weather – we’re dining I...
Looking for some quick dishes to get you through autumn? We'...
From apple and almond tart to pork pasties with apple cider ...
Put your greens front and centre this autumn with our collec...
We're nuts for almonds, whether they're sprinkled over salad...
Autumn cool keeping you indoors? Stay well occupied (and wel...
Used in dips, soups, salads and pasta, char-grilled peppers ...
Love Italian-style poultry? Then our recipe slideshow will h...
The name 'beef cheek' really does refer to the facial cheek ...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×