Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
Chilled soups. You either love ’em or hate ’em. My theory is that the haters have never tried ajo blanco because one small sip of this iced beauty is enough to turn anyone to the light side. And when sampled after a long day’s work in the Spanish fields, one can only imagine how truly satisfying this creation would have been under a hot sun.
Translating as white garlic, ajo blanco is also sometimes known as white gazpacho. It’s Malaga’s version of Andalucía’s gazpacho and, instead of using ultra-ripe tomatoes and green and red capsicum, it makes use of the region’s famed almonds. From there, it’s similar to Andalucían gazpacho in that it’s puréed with garlic, thickened with day-old bread and spiked with a hint of sherry vinegar. Sweet slivers of white grapes, used as garnish, are the icing on the proverbial cake and the sum of these parts add up to an elegantly simple whole.
The key to a perfect ajo blanco lies in thorough chilling. In the old days, the chilling was accomplished by adding ice-cold water from the well (which also served to thin the concoction), but these days a good chilling in the refrigerator will do the trick. Under no circumstances, according to the purists, is ice to be added.
The origins of the soup is a bone of some contention. Some say it dates back to the Islamic conquest; others claim it was a peasant dish adapted for city tastes some time during the 19th century. Once pounded by hand in a mortar and pestle, modern technology makes puréeing a cinch. So there’s really no excuse not to try this one, perhaps paired with a nice glass of sherry. And, after that? No doubt a good siesta.
When the weather turns hot, MoVida’s take on this hits the spot. While you’re at it, check out their new sherry bar, MoVida Next Door. 1 Hosier La, Melbourne, Vic, (03) 9663 3038.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×