Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.
Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!
Subscribe to Gourmet Traveller for your iPad.
Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.
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.
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.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Kensington, hold onto your hats.
Summer days just wouldn't be the same without this airy confection - the quintessential Aussie (and Kiwi) dessert.
Note It's best to use older eggwhites when making pavlova or other meringues. You can even use eggwhites which have been frozen, so if you're making ice-cream, custard or curds, reserve the eggwhites and freeze them for later use. Just make sure they're completely defrosted and brought to room temperature before using.
Pavlova's provenance has long been debated. New Zealand and Australia claim credit for the invention of this light-as-air confection. Some (Kiwis) would say us Aussies have unfairly claimed it as our own. But who could blame us? One taste and it's hard not to be hooked.
Reading the list of ingredients for making a pavlova fails to convey the magical transformation that occurs when the simplest of ingredients - eggwhites and sugar - are whipped into snowy, shiny peaks. I'd recommend using a good electric mixer with a whisk attachment or a balloon whisk (I have painful childhood memories of what seemed like hours beating eggwhites with a handheld rotary beater). Adding a dash of vinegar and a little cornflour to this basic meringue recipe gives the dessert its delightfully soft and marshmallowy centre. If you're lucky, you'll be served the traditional version topped with fresh cream, passionfruit pulp and slices of banana. As far I'm concerned, you can hold the kiwifruit on this one.
The joy of the pavlova is that it can serve as the vehicle for many types of fruits and flavours, although there's something to be said for restraint when it comes to fruit toppings. Toss too much on top of the meringue and the effect will be less than elegant. Keeping it to just one or two fruits is far more effective. Think passionfruit and mango, as we have here, and flavour the cream with a hint of lime. A tumble of berries would work well, too, or wedges of the ripest stone fruit. Keep in mind that the dessert was named after the graceful Russian ballerina Anna Pavlova, who visited both Australia and New Zealand in 1926 (the built-up sides of the pavlova are said to resemble a tutu), and it's clear the secret to this dessert lies in a lightness of touch.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×