Get our Gourmet Fast app and you can download 140 recipes for your iPhone.
Subscribe or renew this month for 12 issues and you could win one of four Samsung smart TVs. Offer ends 28 September.
Download the latest issue of Gourmet Traveller for your iPad.
On a thrilling circuit of white-sand beaches, ancient cities and mountains of tea, Helen Anderson witnesses everyday miracles in Sri Lanka.
Peel St is one of the big success stories of Adelaide’s new laneway scene, Jordan. What’s its secret?
If there’s one restaurant that reflects the elegance of Turin, it’s Del Cambio...
Gourmania walking tour in Hobart
The stark beauty of Iceland, with its volcanoes and glaciers, makes a fitting backdrop for the new vintage from Dom Perignon.
With the release this year of 2006 Cristal (A$365), Louis Roederer’s winemaker and master blender Jean-Baptiste Lecaillon attended Sydney’s Rockpool to take part in the celebrations.
As All Saints Estate celebrates 150 years of winemaking, Jeni Port delves into the history of the winery and the family tragedy that brought three young siblings to its helm.
Your stockpot is still in the cupboard and winter has depleted your supplies. Don’t despair...
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
Western Australia’s finest luxury resorts are as diverse and captivating as its geography. Mal Chenu looks at ten of the best.
Take your sandwich game to another level with some of our favourite sandwich recipes.
Pies and footy, blood oranges and zany sweets – hello, spring.
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
It’s been an exciting year in food, making for a particularly interesting crop of winners in the 2015 Gourmet Traveller Restaurant Guide Awards. Hungry for talent? Read on.
Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
Note You'll need to start this recipe at least 1 day ahead. Candied orange slices are available from gourmet food stores. You can substitute candied mix peel from supermarkets.
"It's mince, Jim, but not as we know it." The mince in question here today refers, of course, to the chopped dried fruit that constitutes these classic Christmas pies' filling (typically an assortment of currants, raisins, peel and apples buoyed with spices and a good lick of brandy or rum). But it wasn't long ago that it was a different story.
Up until the 19th century, mince pies (they're called mince tarts if they don't have lids) were indeed made from minced or shredded meat, typically pork, beef or a mixture along with the fruit, as were Christmas puddings. Gradually the balance tipped in favour of more fruit and less meat (fruit becoming much cheaper over the course of the Victorian period may have been a factor) until almost no flesh of beasts remained. Suet is still used in many recipes (most butchers can render this beef fat for you with a little notice), as it is here - a preserving agent, it doesn't go rancid like butter, and it moistens the mixture and adds flavour.
Meat or no, traditions abound. The stars sometimes seen topping them are symbolic of the star that led the Magi to Bethlehem. Folklore also has it that eating a pie on each of the 12 days of Christmas brings wealth and prosperity for the future 12 months. Whether they truly assure good fortune or not, these sweet treats are worth the eating.