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If you were a fan of her pandan lamington, you’re going to love what Sydney pastry chef Yu-ching Lee has planned for her next residency at Boon Cafe.
Shaun Quade is collaborating with a fragrance specialist for what is sure to be an unusual dinner.
Where to eat, drink, stay and what to do during Rio de Janeiro's biggest fiesta yet.
What do I do with the cuts of beef labelled “asado” I see at my local butchery?
We conduct a blind tasting with some of Sydney’s leading coffee experts to find out.
Owner Victor Liong cites problems with the space at the root of the problem.
An update of the classic Old Fashioned with a bit of island flair.
They’re calling it Africola Rock’n Rola. And it’s going to be rollicking.
Welcome to the countdown to this year's Gourmet Traveller Restaurant Awards, our salute to the talent delivering the finest eating and drinking in the country. Here are the finalists.
Null Stern Hotel in Switzerland is breaking all the rules.
Looking to pair your gin with more than just tonic? These gin cocktails work wonders with your favourite botanical-based spirit.
Flans of all kinds are served all across Latin America. This version is something of a cross between a creme caramel and a cheesecake, dense with cream cheese and rich with amber caramel. It can be made a day or two ahead, although the temptation to sneak a spoonful will be almost overwhelming.
Sticky sweet maple syrup is well-known for being poured down towers of pancakes and waffles, but it's also the perfect sweetener for a variety of other recipes.
If winter is starting to feel a tad bleak, turn to these sparkling wine recipes to liven things up. In terms of alcohol, you needn't be too strict; Champagne, prosecco or a sparkling moscato will do. Sante.
As the nights get longer and darker, so do the leafy greens. From a hearty wild rabbit teamed with cavolo nero and olives, to a warming broccoli soup with creme fraiche and hazelnuts, here are our favourite ways to work your winter greens this season.
One may suppose Catalonia gave birth to this custardy treat, but its provincial origins, and even its national identity (but more on that later), are unclear.
Traditionally, crema Catalana or crema de Sant Josep, as it is parochially referred to, was made by grandmothers and maiden aunts and served in a shallow earthenware dish only on Saint Joseph’s day on 19 March, the Spanish equivalent of Father’s Day. Today, the dessert is enjoyed year round in Spain, and its preparation is no longer the sole domain of grandmas and single aunties. There are many commercial powdered custard preparations on the market but, as many a chef will argue, there is no substitute for an old-fashioned stove-top custard.
Both the French and British also lay claim to the origins of similar, better-known, versions of the dessert, crème brûlée and burnt cream respectively. Anecdotal evidence suggests that the Catalan cream predates the French and British versions, which both make an appearance in literature during the 17th century. The main difference between the Spanish recipe and that of the French and Brits is that crema Catalana is made from a mixture of milk and cream with a distinctive spicing of citrus peel and cinnamon and the custard is set by chilling, while crème brûlée and burnt cream are made from cream alone and set by baking in a bain-marie.
Regardless of the dish’s etymology, the key to all three is to set the custard in a shallow enough dish to ensure an even ratio of crackly burnt sugar to gooey custard.
It’s all about the extras when it comes to Bodega’s softly spiced crema Catalana. 216 Commonwealth St, Surry Hills, NSW, (02) 9212 7766.
Chef Simon Arkless jazzes up the trad crema Catalana with a pinch of fennel seeds. 7 Alfred Pl, Melbourne, Vic, (03) 9631 4000.
The espresso-spiked crema Catalana at Mesa Lunga is somewhat of a cheeky revamp of the original recipe. 140 Gouger St, Adelaide, SA, (08) 8410 7617.