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Brace your appetites, Australia. Melbourne Food and Wine Festival is back on February 28 for 17 days of food and drink-fuelled good times.
Italian food writer Andrea Petrini describes Ben Shewry as “a pearl of a cook, and of a man”...
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The third instalment of GT WINE contributor Tyson Stelzer’s The Champagne Guide is here.
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It's the holiday season, and what kind of holidays would they be without the cakes, puddings, sweets...If you're looking for Christmas mains, sides and drinks, you can't go wrong with our Christmas essentials slideshow.
All you need to celebrate Christmas with all the trimmings. Take a sneak peek at the recipes from our latest issue.
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Gourmet Traveller hits the road this month...
Whether you like them barbecued, pan-fried or tossed through a salad, nothing says Australian summer like prawns. Here are some of our all-time favourite recipes.
Queensland’s most famous beach playground is as glamorous as ever, but a new sophistication and serious food cred are emerging on the Gold Coast, Fiona Donnelly reports.
Note Fermented black beans and Shaoxing wine are available from Asian supermarkets.
Variations Prawns and scallops are great with this sauce, but you could use any fish you like. I sometimes cook large Pacific oysters this way as well; they make a great starter for a grand gathering. If you really want to spoil your guests, split a lobster or chop up a mud crab – that would turn your meal into a royal banquet. Chicken thighs and pork spare ribs also go well with this sauce. As a matter of fact, it goes well with just about anything.