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Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
How do you remake a landmark without compromising its essence? The new Ritz Paris pulls it off in rare style, writes Susan Skelly.
A Thai-Laotian mix opens in Braddon.
For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.
Ahead of Danielle Alvarez's long-awaited restaurant Fred's opening in Paddington this week, we've round up seven recipes she's shared with us.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sokyo's Chase Kojima's new project is something completely new.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
What brings people together more than tequila? Tequila, tacos and cake.
Kensington, hold onto your hats.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
At the time of year when thoughts turn to romance (albeit prompted by the marketing exercise that is Valentine's Day) it seems timely to roll out the French classic coeur à la crème. If ever there was a dessert designed to win the heart of one's valentine, this would have to be it. Long a part of the classical French repertoire, it debunks the myth that French desserts are, without exception, complex and difficult. Far from haute cuisine, this dish is perfectly simple. It's traditionally made from unsweetened soft white cheese curds set into porcelain heart-shaped moulds with perforated bases for the whey to drain overnight. They are then unmoulded and served with cream poured over, covered with sugar. The traditional porcelain coeur moulds are available from specialty kitchenware stores, but don't be put off making this uncomplicated dessert if you can't get hold of them (or if you don't want yet more paraphernalia cluttering your kitchen cupboards). Do as we have and simply wrap the cheese in muslin, making them a more free-form affair (and, if the truth be known, more closely resembling a real heart than the moulded variety).
Recipes vary greatly, using cottage cheese, cream cheese, ricotta, mascarpone, crème fraîche and/or yoghurt, in myriad combinations. We've used cream cheese and ricotta for a creamy, smooth result and, although it's not strictly traditional, we've added a touch of sugar.
The further beauty of this French classic is that it's the perfect foil to almost any seasonal fruit. InFrench Provincial Cooking, Elizabeth David describes a stay in farmhouse accommodation in Bourg-en-Bresse and being served "a wonderfully fresh and innocent looking cream cheese dish… served covered in rich cream" accompanied by a beautiful bowl of fresh wild strawberries. A menu dating from Berowra Waters' original incarnation (11 October 1981, to be precise) lists the dish accompanied by rhubarb compote, and Sydney's Sean Moran likes to serve his with spiced cherries. Make the most of summer's berry bounty and try a combination of them served with raspberry sauce.
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