Get our Gourmet Fast app and you can download 140 recipes for your iPhone.
Subscribe or renew to Gourmet Traveller this month and receive a trio of collector edition GT cookbooks! Offer ends 27 July.
Download the latest issue of Gourmet Traveller for your iPad.
Our restaurant critics' picks of the latest and best eats around the country this week.
Thicker, creamier milk, with a more pronounced almond flavour.
Cabins with proper beds and butlers feature in Etihad’s plans for its new fleet.
The Merivale show comes to Coogee this week, with the company reopening the Beach Palace on Thursday as the Coogee Pavilion...
After a six-month closure and an $80 million refurb, Hayman Island is again welcoming guests...
Hightail it down the expressway to the sprawling vineyards of the Hunter Valley. Exemplary semillon and shiraz are a given, but you’ll also find new single-vineyard wines and top-notch restaurants.
From edgy wine bars and well-stocked wine stores to hot restaurants with astounding lists, Mike Bennie nominates his top 10 spots to enjoy a drop in New York.
Two winemakers have improved their soils through the use of good old-fashioned ploughs.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
Dumplings to vanilla puffs – winter just took a turn for the better.
Everyone knows meat tastes better closer to the bone, especially when it's prepared in any of the 30 ways we've collected here just for you.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
From luxury villas to tasting menus, beach clubs to cooking classes, Phuket’s new attractions are small but perfectly formed, writes Lara Dunston.
Gyoza, jiao zi, gnocchi… is a dumpling by any other name any less delicious? Check out our selection of the best dumpling recipes from around the globe.
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.