After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
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With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
Kicking off in February 2018, six exclusive cruises will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
What's next for the unstoppable spirit?
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
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 )
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