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We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.
After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.
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.
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.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
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.
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.
The scone originates from Scotland with the earliest reference to the bread in a Scottish poem, Aeneid, in 1513. They were originally cooked on a girdle – a type of griddle – over an open flame and in a large flat square or round, then cut into pieces. It was not until the mid-19th century that scones were leavened with baking powder or bicarbonate of soda. It’s unclear when the oven replaced the girdle as the method of cooking or when the individual round numbers came into vogue.
Plain, sweet or savoury, scones are a specialty of the British Isles, where they’re pronounced ‘skon’ in Scotland and northern England and ‘skoan’ in the south.
Since Mrs Beeton’s time, cooks have added various ingredients – fruit, cheese, nuts and, of course, pumpkin – to scones. The latter type was cemented on Australia’s culinary map by Florence Bjelke-Petersen (or Lady Flo as she’s known), a Queensland senator during the late 80s and early 90s and wife of former Queensland premier Sir Joh. During her time as a senator she became well-known for her pumpkin scones, her reputation for them rivalling that of her political career. “I hope they remember me first for being a senator, who just happened to make pumpkin scones,” recounts Florence. And the secret to these golden nuggets? Cook the pumpkin the night before and chill it in the fridge.
There can be no better place to try a pumpkin scone than at the home of the Bjelke-Petersen family for more than 80 years. Lady Flo’s son and his wife offer afternoon tea on Wednesdays and Saturdays (bookings necessary) following a tour of the 365-hectare property. Former Prime Minister John Howard has even popped by for the legendary scones. Kingaroy, (07) 4162 7046.
It’s all doilies, tea cosies and dainty fine China cups, but don’t expect the quotidian Dandenong’s Devonshire tea here. They serve light, fluffy pumpkin scones alongside roaring pink rose cupcakes. 88 Station St, Sandringham, Vic, (03) 9598 9334.
On the menu for nearly a decade, the traditional puffy scones are fine restorative fare for those passing through the historic township. And the homemade rhubarb and raspberry preserve served with them is pretty darn good, too. 1 Murray St, Collector, NSW, (02) 4848 0200.
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