After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
Subscribe to Australian Gourmet Traveller before 23rd August, 2017 and receive a free copy of The Cook’s Table by Stephanie Alexander!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.
These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.
The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.
Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.
The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.
Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.
Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.
The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.
Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
Sydney's food supergroup are back at it, bringing big flavours and a rollicking drinks list to a buzzing space in Surry Hills, writes Pat Nourse.
Yes, it's freezing, but winter needn't always mean rich ragus and rib-sticking meals. Try out these lighter recipes during the colder months.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
It's the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
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.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×