Get our Gourmet Fast app and you can download 140 recipes for your iPhone.
Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.
Subscribe to Gourmet Traveller for your iPad.
Heading to Byron for the Easter break? Pack your drinking shoes, the Northern Rivers has a new wine bar...
The fashion and homewares powerhouse enters the cafe game.
Panache could be a watchword for Bang, Surry Hills’ first foray into Bengali dining, but good cooking carries the day, writes Pat Nourse.
Long one of the world’s great dining capitals, Hong Kong has shifted into overdrive, with more – and better – restaurants opening faster than ever before. Pat Nourse test-drives the best of the latest.
If you’ve got an egg in the house, you’ve got a meal in the house, Elizabeth David once said...
The pair join forces for Sunday lunches at LuMi.
The beer came first at Chris Lucas' latest hospitality behemoth, a 200-seat Asian hawker-style restaurant...
Our restaurant critics' picks of the latest and best eats around the country right now.
Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.
"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.
This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.
Some dishes stand the test of time, others fail miserably. Still others just need a little time on the bench before coming back refreshed and stronger than ever.
While there is something of a trend towards embracing retro food in a semi-ironic manner, taste-buds will brook no irony. Over the past few years, the prawn cocktail has arisen, phoenix-like, from the ashes of 1970s over-exposure and poor quality renderings. There’s no keeping a good dish down, as proved by this combination of plump prawns, tangy sauce and crisp lettuce.
Although the ’70s suburban reception venue associations are hard to shake, the history of the prawn cocktail actually stretches way back to the United States during the late 19th and early 20th centuries, when shellfish – often oysters and less frequently “shrimp” – in a spicy sauce was a popular appetiser, often served in small cups. The custom of serving the dish in stemmed glasses can be pinned to the Prohibition era. Several decades later, in 1959, a dish consisting of shrimp with a dollop of cocktail sauce, served in a sundae glass, was popularised by Las Vegas’s Hotel Nevada (now the Golden Gate Hotel and Casino), which coined the term “original shrimp cocktail”. It was served for fifty cents, and this price has increased only twice in the intervening years.
Of course, the key to the success of such a simple dish is the quality of the ingredients. By all means buy cooked prawns, but make sure they’re super-fresh. Use a good shop-bought mayonnaise as the base for your cocktail sauce (also known as Marie Rose sauce), or make your own as we have here. Add the remaining ingredients and adjust the seasoning and spiciness to your own taste. Serve it with crisp lettuce, perfectly ripe avocado and a wedge of lemon or two, and you’ll understand why the prawn cocktail is again enjoying its time in the sun.