We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.
Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.
One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
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.
Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.
If you’re after a dish with a serious society pedigree, you really can’t go past the esteemed Waldorf salad. As with most iconic dishes, its provenance is murky. One theory is that it was created by the Waldorf Lunch System, an early 20th-century lunchroom chain whose logo, at one time, was an apple.
Conventional wisdom, however, has it that the dish was created for a society supper for 1500 guests at New York City’s Waldorf Hotel in 1893 (a precursor to the Waldorf-Astoria Hotel, which opened in 1931).
Credit for the salad’s creation is given to Oscar Tschirky, the hotel’s maître d’, a man apparently held in high esteem by the society types who frequented the hotel. But despite his standing and the fact that the salad became a staple in restaurants and hotel dining rooms, early opinions on the dish weren’t unanimously positive. The New Yorker’s food editor at the time, Sheila Hibben, was vocal in her disapproval, stating that Tschirky’s combination of apples and mayonnaise “bred the sorry mixture of sweet salads” and steered the American housewife in the wrong culinary direction.
In its original form, the recipe was very brief. It appeared in Tschirky’s book The Cook Book by ‘Oscar’ of the Waldorf, and instructed simply: “Peel two raw apples and cut them into small pieces, say about half an inch square, also cut some celery the same way, and mix it with the apple. Be very careful not to let any seeds of the apples be mixed with it. The salad must be dressed with a good mayonnaise.” The now ubiquitous walnuts were added later, as was the custom of presenting the salad on a bed of lettuce.
We’ve lightened it all up a little. The lettuce bed becomes a tumble of radicchio and witlof leaves, adding a slight bitter note and colour contrast. Apple and celery remain, of course, and as for the mayonnaise, we concur with Oscar. Whip up a batch of your own and this is one salad that can’t be beaten.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×