Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.
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With Mother’s Day just around the corner we’ve pulled together everything you need to make Mum’s day extra special. Whether you’re after some last minute gift ideas or inspiration for what to cook, we’ve got you covered.
A collection documenting the life of the Sydney Opera House has launched online.
One of Sydney's most beloved restaurants will cease service in a few months. Here's why.
Splendid and diverse architecture, vibrant nightlife and a uniformly chic and friendly populace make Helsinki a must.
Join us for a special dinner to celebrate the recent reopening of Melbourne’s revamped Florentino Grill.
The Southern Carolina pit master with a cult following comes to Sydney.
Potts Point favourite Yellow has boldly gone where no Sydney restaurant has gone before, writes Pat Nourse. Is this the year vegetarian food gets its due?
Pomegranates add great texture and subtle sweet notes to salads or breakfasts, and also happen to be one of the healthiest fruits on earth.
Former Pei Modern chef Florent Geradin opens a new Melbourne wine bar in the space previously occupied by Yu-u.
Autumn is the year's best time for hearty salad. Here are six of our favourites.
This two-tiered cake serves a crowd, but you can make a single cake by halving the mixture and using one egg and an egg yolk. It also keeps well for two to three days.
Here's to gluten-free desserts so good you'll never be able to tell the difference.
Whether snaking through clutches of pretty small towns, winding the entire length of countries or docking on the shores of the world’s biggest cities, travelling over water is both relaxing and thrilling.
From tsoureki to galaktoboureko, consider Greek Easter sorted with some of our favorite Greek dishes.
From distinguished architectural icons and game-changing gadgets we can’t live without to fashion classics that have become ubiquitous staples and timeless furniture classics – it’s by no means comprehensive, but we’ve narrowed down thousands of contenders and rounded up the most inspiring, visionary and intriguing moments in modern design history.
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.