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.
Subscribe to Australian Gourmet Traveller before 23rd August, 2017 and receive a free copy of The Cook’s Table by Stephanie Alexander!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.
Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.
From Mansfield to Beechworth, Rutherglen to the King Valley, we've rounded up the places that should be on your radar in the High Country.
There’s plenty of potential in the depths of your crisper; you just have to be creative.
This year's finalists are pursuing vastly different wine programs, but all are at the top of their game. We present Hardy's Verandah Restaurant, Cirrus Dining and Kisume.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
Campari with your cornflakes? Whether booze is okay at breakfast depends on time and place, writes Max Allen.
Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
Yes, it's freezing, but winter needn't always mean rich ragus and rib-sticking meals. Try out these lighter recipes during the colder months.
Sydney's food supergroup are back at it, bringing big flavours and a rollicking drinks list to a buzzing space in Surry Hills, writes Pat Nourse.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
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 the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
For a taste of old Cuba, Lydia Bell heads east. The Oriente and its stridently Afro-Cuban capital, Santiago de Cuba, remain largely untouched by the wave of change sweeping the island.
"These deliciously moreish snacks are sure to go down a treat," says Daniel Wilson. "Served cold they make excellent picnic fare. The spiced flour mix is also great dusted on seafood before cooking." Chicken ribs are pieces of bone-in breast; they're available from poultry shops and butchers.
Note Kewpie mayonnaise, a Japanese brand, is available from Japanese grocers. This recipe is from Huxtabook ($49.95, hbk) by Daniel Wilson, published by Hardie Grant Books, and has been reproduced with GT style changes.
Huxtabook? Yes. Huxtaburger? No. The dish that has
latterly become Daniel Wilson's signature isn't in
Huxtabook, his first foray into publishing. But don't let
that hold you back, not least when there are now three branches of
Huxtaburger Melbourne-wide, with another on the way (and when the
recipe, which graced the January 2013
GT, is on our website). Even burgerless,
Huxtabook, which for the most part details dishes from
Huxtable, the restaurant Wilson opened with Dante Ruaine and Jeff
Wong on Smith Street in Collingwood in 2010, is a cracking read,
and it has a look more original than many a cookbook issued from an
Australian published in a good long while.
Raised in New Zealand, Wilson has worked for some of Melbourne's biggest names, heading the kitchens of Arintji for Jacques Reymond and Blakes Cafeteria for Andrew Blake, and then cooked at The Graham before opening Huxtable. Modern Australian cooking is his métier, and recipes for dashi, XO sauce and tamarind water sit comfortably in the basics section of the book alongside dill oil, lemon curd and harissa.
At Huxtable, gherkins make nice with Korean barbecued pork ribs just as kombu shavings enrich smoked kingfish with horseradish, beetroot and cream, and Sri Lankan love cake is served with liquid Turkish delight and a mint ice-cream. They're dishes that are restaurant-pretty while still within the reach of the home cook; modern without being too modernist.
"It's just about quality food, quality wine, a relaxed atmosphere and nothing pretentious," Wilson says. "All of us here come from a fairly serious hospitality background - Dante was at Verge and MoVida, Jeff was at Circa - and we just wanted to do something that had quality but was accessible and fun." On the plate, he says, that translates to plenty of punch. "It's not too tricked-up, but it should be full of flavour."
Where could a person dip their toe into the book? Wilson says the tuna with Japanese flavours and tempura crumbs is an excellent place to start, as are many of the other simpler fish dishes. For something a little more involved, the wagyu and green peppercorn curry with coconut, pickled shallots and lime leaf, he says, is "a bit more intense in terms of preparation and procuring ingredients".
For all the menu's reach, Wilson's original kitchen inspiration
was a considerably less exotic thing (depending on your take on New
Zealand children's television broadcasting). He says as a kid his
favourite segment of Saturday morning's What Now ("eight
till 10, Channel Two") was the cooking segment. So much so, in
fact, that its influence can still be felt in his cooking today.
"Their French toast recipe's secret was fresh orange juice."
The younger Wilson was so keen he wrote away for the recipe. "Squeeze one fresh orange into the egg and milk mixture with ground cinnamon. When we first started at the restaurant, doing breakfast, I used that very recipe. I still make it at home today."
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×