We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Is this a return to glory for a glamorous Melbourne address?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
Beat the winter blues with their red sauce night
A self-taught chef sets off on a world tour to master the art of fermentation.
Don’t be fooled – this cocktail looks pretty but packs a punch fit for a pirate.
Make the most of the season before it’s gone.
And it's set to be your new favourite hangout.
"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 firstname.lastname@example.org 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.
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.
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.
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.
"It's your steamboat and you'll steam if you want to," says Dan Hong. "This list of ingredients is just a guide. It's the stuff my family likes to have when we eat steamboat and there are usually a lot of us. Scale up or down the amount of options according to your taste or budget. The main thing is making sure your stock is perfect; the rest is up to you. I don't know the origins of supreme stock, but it's also known as superior stock. It's the base for shark-fin soup, and since shark-fin has very little flavour, the dish is nothing without a tasty stock. Supreme stock is also the basis of many other great soups, so this is a good recipe to perfect. It's traditionally made with Jinhua ham in China, the Chinese equivalent of prosciutto, while the rest of the ingredients vary. Mr Wong's recipe uses smoked ham hocks because they create that extra dimension of flavour. We also use dried shrimp and scallops to elevate the umami. Boiler chickens are fantastic to make stock with because they have a more chickeny flavour. Big flavour equals tasty stock. Jow Yu and I came up with this recipe at Ms G's and I've used it ever since. It's a winner. For the steamboat, it's developed into seasoned supreme stock. Things you'll need on the table: a portable gas burner, perforated ladle, soup ladle, a couple of pairs of little tongs and chopsticks." The supreme stock takes eight hours to cook, but can be made ahead.
Note Konnyaku noodles, fried tofu puffs, conpoy (a dried scallop product), beef balls and chrysanthemum are available from Asian grocers. Konbu extract is available from Japanese food shops; simmer a large piece of konbu in the stock as a substitute. This recipe is from Mr Hong ($49.99, hbk), published by Murdoch Books and has been reproduced with GT style changes.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×