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On the banks of the Hawkesbury, Cottage Point Inn’s menu nudges the boat out in a quintessentially Australian setting, writes Pat Nourse.
In a centuries-old rivalry, Copenhagen and Stockholm have been battling it out for the crown of Scandinavia’s coolest city. George Epaminondas umpires a match-point game.
Is there any truth to the saying: “the nearer the bone, the sweeter the meat?”
The inaugural Gourmet Traveller Hotel Guide showcases the premier places to stay around Australia.
A Hellenic twist on a hair-of-the-dog classic.
Today’s great culinary talents converged at the Melbourne Food & Wine Festival to explore the cuisine of tomorrow.
Chef Justin North returns to the kitchen, taking up a post at the refreshed Hotel Centennial in Sydney’s Woollahra, promising classic comfort food to warm both heart and belly.
Catching up with a Melbourne culinary champion.
Hot cross buns, chocolate eggs, torta pasqualina, babka, kulich… the list of our favourite Easter dishes goes on and on. Satisfy your Easter cravings with our Easter recipe slideshow.
These traditional Good Friday treats are so good you’ll wish Easter was every day.
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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.
What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
The charm of a baked Charlotte, that quintessentially British hot pudding, lies in the thrifty trick of transforming lemons into lemonade. Take day-old white bread, mould slices of it into a round casing, cemented with lashings of butter, fill it with fruit and bake it until the bread is golden and the centre explosively pulpy. Traditionally filled with apple, variations include almost any fruit, from bananas and berries to pears or pineapples, but why muck around with British pud lore?
It’s a lore that extends back to the late 18th century when the Charlotte made its first appearance in literature, not as a recipe, as one would expect, but in Joel Barlow’s aptly titled 1796 ode The Hasty Pudding: “The Charlotte brown, within whose crusty sides a belly soft the pulpy apple hides”. Nearly a decade later, the first recipe for an apple Charlotte appeared in Maria Eliza Rundell’s A New System of Domestic Cookery. And it’s a recipe that has remained unchanged since.
Anecdotal evidence suggests that this so-called pud was named in honour of Queen Charlotte, whose reign coincided with the emergence of the sweet treat. She was reputed to possess quite a hankering for a good, crisp apple and to ensure a paradise’s supply of the fruit, the keen amateur botanist fashioned herself as the foremost patron of apple growers.
Cox’s orange pippins are, indubitably, the British apple of choice, requiring less additional sugar to attain syrupy stewed sweetness, but for us anitpodeans, the reliable golden delicious will have to suffice. No matter which apple you choose, this pud is tip top (and we don’t mean the bread).