We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Elite skier, polyglot, would-be diplomat: Ana Ros's path to kitchen fame has been far from conventional.
Plant cabbage now to enjoy its versatility in everything from dim sim to sauerkraut come spring, writes Mat Pember.
In her quest for the perfect tomato, Fiona Donnelly heads to Naples, the source of the world’s most famous red sauce.
Enjoy the best of both worlds on safari in Botswana's Okavango Delta. Creature-spot by day and have all the creature comforts by night at a trio of luxury retreats.
Well-being and local wisdom are on the menu at Amanjiwo.
While it's not as ubiquitous as Cantonese sweet and sour pork or Hainanese chicken rice, China's pork burger, rou jia mo, is having its moment in the sun.
Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.
"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."
These four desserts have one thing in common – Anzac biscuits.
Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.
We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.
Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.
"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.
"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."
Whether paired with cream cheese, ginger, orange icing or caramel, carrot cakes are an autumnal sensation. Here are four to try.
"Sea urchin is in its best condition when the water is cooler," says Moyle. "The water temperature in Tasmania can rarely be accused of even bordering on comfortable, but the autumn-winter months are when urchins take full advantage of the cold currents. The quality of the urchin in this dish is of the utmost importance - they can go from being the best thing you could possibly eat to the contrary in a heartbeat."
Note Katsuobushi, dried, fermented and smoked skipjack tuna, is available from Japanese grocers. If it's unavailable, substitute bonito. To prepare sea urchin, either snip carefully around the tip, as if taking the top off a boiled egg, or chop it down the middle to open. Remove the five fingers or lobes of roe, wash briefly in cold salt water and remove the thin black membrane covering each lobe. You can also buy sea urchin cleaned from fishmongers. You may need to order it ahead.
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