After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.
From Mansfield to Beechworth, Rutherglen to the King Valley, we've rounded up the places that should be on your radar in the High Country.
There’s plenty of potential in the depths of your crisper; you just have to be creative.
This year's finalists are pursuing vastly different wine programs, but all are at the top of their game. We present Hardy's Verandah Restaurant, Cirrus Dining and Kisume.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
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Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
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These fluted French doughnuts are made from a choux-like pastry dough, giving them a light, airy texture. Crullers are best eaten the same day they're made.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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Just as sartorial trends define an era, so too do food trends. So while guests at a cocktail party in the 60s and 70s would’ve been decked out in safari suits (men), maxi dresses (women) or tight flares and body shirts (both), it’s likely they’d have been sipping Moselle and snacking on vol-au-vents. And perhaps pineapple and cheese skewers, but there’s really no need to go there.
Despite a recent revival, the provenance of vol-au-vents goes way back. Literally translating as ‘flying in the wind’, the term was first recorded in print from 1800 and Carême, the inventor of puff pastry, is credited with their creation. Vol-au-vents were constructed from two circular layers of puff pastry, and the centre of the top piece removed to form a ring. The removed centre was baked separately to form a lid. Traditionally served as an entrée, the favoured fillings of the time were always bound with a velouté sauce. The bite-sized version was known as a bouchée, or mouthful. Vol-au-vents, however, have come into the modern vernacular as a catch-all term.
To bring vol-au-vents into the millennium,we eschew the gluggy fillings of the past – canned asparagus anyone? – and embrace a lighter style. Think Champagne-poached chicken spiked with lemon rind and tarragon, as we’ve done here. Prawns treated in a similar way would also work beautifully. Or try blanched fresh asparagus, refreshed and lightly dressed in vinaigrette.
Flares and maxi dresses have re-appeared on the fashion radar, so it’s high time vol-au-vents made a comeback, too. What better party piece than light-as-air puff pastry cradling a flavoursome filling?
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