Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Maurice Terzini’s reboot of the Dolphin Hotel is bold and playful, with fiendish attention to detail. Meet the new pub circa 2016.
Objets d’art on their own, these bijou vases bring the floral touch to an elegant table setting.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
From Cracco to Crown Street, Matteo Zamboni brings a new style of Italian food to Surry Hills.
Shepherd’s pie. Its very name is evocative of greener pastures, with a weathered shepherd enjoying this simple meal at the end of a long cold day in the fields.
It’s thought this British classic – part of a long pie tradition dating back to the Middle Ages – originated in the north of England and Scotland where there were many sheep. It came about in thriftier days as a way to use leftover roast lamb, with the dripping put to good use to keep the meat moist.
According to Alan Davidson’s definitive The Oxford Companion to Food, the most effective way to date shepherd’s pie is to trace the introduction of potatoes to England. This New World food was introduced to Europe in 1520 by the Spanish, but wasn’t accepted by the British palate until sometime during the 18th century. The invention of mincing machines in the 1870s made the dish even more popular and it’s around this time that its name was coined.
As its name suggests, the meat used should be mutton or lamb, minced and simmered in stock with aromatic vegetables until tender and flavoursome. We’ve added red wine and Worcestershire sauce for depth of flavour. There’s no need for pastry with this crowning glory of creamy mashed potato, baked long enough to create a golden crust. So, while a long day in the fields watching over sheep may not be on the cards for you, this dish will still warm the cockles of your heart in winter’s depths. Dig in.
At his restaurant specialising in modern British food, Adam Humphrey lists a ‘sea shepherd’s pie’, as an accompaniment to blue-eye trevalla, among his main courses. 24 Hickson Rd, Walsh Bay, NSW, (02) 9252 6285.
Enjoy an innovative Indian take on traditional shepherd’s pie, presented as an individual bhuna gosht pie with Indian spices, vegetables and mashed potato. 270-276 Morphett St, Adelaide, SA, (08) 8212 2411.
Spencer Patrick says his shepherd’s pie lunch special is a crowd-pleaser. Maybe the braised lamb shanks, reduced stock flavoured with marjoram and thyme, Vichy carrots and truffle mash has something to do with it. 41 Macrossan St, Port Douglas, Qld, (07) 4099 6364.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×