GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you’ll go into the draw to WIN a Scenic 15 day Jewels of Europe river cruise for two people.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

The most spectacular waterways in the world

Whether snaking through clutches of pretty small towns, winding the entire length of countries or docking on the shores of the world’s biggest cities, travelling over water is both relaxing and thrilling.

The hot 100 moments in design

From distinguished architectural icons and game-changing gadgets we can’t live without to fashion classics that have become ubiquitous staples and timeless furniture classics – it’s by no means comprehensive, but we’ve narrowed down thousands of contenders and rounded up the most inspiring, visionary and intriguing moments in modern design history.

Gerald Diffey's guide to San Sebastian

Gerald Diffey, of acclaimed Melbourne bar Gerald's, opens the door to his adopted second home.

Chocolate tart recipes

Some include a layer of gooey caramel, some incorporate poached quince or pears, but all these tarts have one thing in common - plenty of chocolate.

What we’re cooking for our mums this Mother’s Day

The Gourmet Traveller editorial team reveals which recipes they’ll cook for Mum this Mother’s Day.

Hot 100: the best in food

From chicken sambos to goat's milk, our team of intrepid taste testers and critics brings you the year's hottest (and most delicious) food trends from around the globe.

Chicken sandwiches

Whether it’s sesame-crumbed katsu in a brioche bun or a classic hotel-style club, we've found recipes that'll turn the classic sandwich filler into something rather special for lunch.

Anzac biscuits

A classic recipe everyone should have in their repertoire.

Tetsuya Wakuda: Pompeltini


You'll need

¼ ruby grapefruit, peeled, coarsely chopped 45 ml Tanqueray No Ten gin 10 ml Lillet Blanc (see note)

Method

  • 01
  • Place ingredients in a cocktail shaker, fill with ice, cover with a Boston glass, shake until icy cold (8-10 seconds). Strain through a fine strainer into a chilled cocktail glass and serve.

Note Lillet Blanc is a white wine-based apéritif available from select liquor stores.


Tetsuya’s snack suggestion Raw scampi tails in salt water with lemon-infused extra-virgin olive oil.


At A Glance

  • Serves 1 people
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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 1 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×