Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
A slew of new projects takes shape in the Greek capital, which is slowly shrugging off a seven year recession.
We learn the secrets to a smooth flight from five regular Business Class travellers.
Pasta master Orazio D'Elia brings his experience to our Gourmet Institute series for 2016.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
Start a day ahead to brine the turkey.
For me, Christmas means time with family and friends - and roast
turkey for the big feast. Growing up, we always had roast turkey
for the holidays and it has become not only a ritual but also a
tried and true way to quickly get everyone around the table to
celebrate. It wouldn't be Christmas without it.
I've tried cooking turkey every way possible, but roasting has always been my preferred method. Judging the cooking time and temperature is always the key - alongside brining - to a succulent bird. I discovered that whether you're cooking the whole turkey or just roasting the crown, roasting low and slow after an initial blast of heat gives the ultimate results.
It's a challenge to keep a roast turkey - and a roast chicken, for that matter - moist because of their natural water content.
A great way to help keep the moisture is by brining, which not only keeps the flesh juicy but also helps to tenderise it. The salt in the brine alters the proteins in such a way that moisture is retained and you end up with a juicier turkey on the dinner table. You definitely shouldn't skip brining.
Cooking a turkey is a balancing act. Different parts of the bird have different ratios of muscle tissue and connective tissue and therefore cook best at different temperatures and cooking times. To tell when your turkey is done, pierce the leg with a knife and if the juices run clear, you're there. Of course, I would strongly advocate the use of an accurate thermometer. Overcooking turkey can result in a dry tasteless bird. I always use a probe for precision. When the turkey has reached an internal temperature of 70C, you know the bird is ready.
Recipes (14 )
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×