Get our Gourmet Fast app and you can download 140 recipes for your iPhone.
Subscribe or renew this month for 12 issues and receive a Peugeot Clermont salt and pepper duo. Offer ends 26 October.
Download the latest issue of Gourmet Traveller for your iPad.
Sydney Festival director Lieven Bertels shares his pick of the festival's hottest events.
Our restaurant critics' picks of the latest and best eats around the country this week.
We ask three American chefs to share their pumpkin carving secrets.
From street stalls to beach resorts, the exacting taste of emperors has left a remarkable legacy in central Vietnam. Kendall Hill eats like a king.
Chef Luke Powell has trained his exacting skills on platters of wood-fired goodness at LP’s Quality Meats, writes Pat Nourse. Bring a posse.
Rediscover the true taste of tomatoes – there’s no substitute for the home-grown, vine-ripened real thing.
Music is a key ingredient that can turn your party from good to great...
The sunshine capital offers chic new stays.
Gallic good times indoors and out – it’s our French issue and here's a preview of the recipes.
Bouillabaisse, salade Nicoise, pissaladiere, ratatouille… our collection of these classic Provencal recipes, and many more, is waiting for you in our latest slideshow.
Here are some of our favourite addresses for extended spells away, whether for work or play.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
We've kept things light and served the chicken with tender green beans, but it would also be great with a creamy mash or rice pilaf to soak up the braising juices.
Looking to add some fast French flavours to your repertoire? We've collected more than two dozen for you in our latest recipe slideshow. Bon appetit!
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
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.
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).