Get our Gourmet Fast app and you can download 140 recipes for your iPhone.
Subscribe or renew this month for 12 issues and you could win one of five trips to Disneyland Resort in California. Offer ends 28 December.
Download the latest issue of Gourmet Traveller for your iPad.
There’s much more than wine to savour in Bordeaux, writes Lindsey Tramuta, although while you’re there that’s always an option.
Planning a trip to Sydney? These are our picks of the city’s best restaurants for seafood and sun-soaked ocean views.
Get your entertaining principles right and it could lead to dancing, writes party maven Margot Henderson.
Flexing from sweet to savoury, muscat works in a host of occasions. Max Allen does the festive matchmaking.
Whether it’s bringing its riches to salads or barbecues, this winter favourite becomes a summer star...
Luke Ashton and Charlie Ainsbury are joining forces to bring you a new Darlinghurst watering hole.
There's a festival heading to Melbourne offering a taste of Italy's annual tomato harvest Down Under.
Randwick's answer to Flemington's Birdcage is making a comeback in 2015.
Looking for a simple Christmas dessert? Here are 15 of our favourite trifle recipes.
If a ham is the ruler of the Christmas table, a well-made glaze is its crown...
It's the holiday season, and what kind of holidays would they be without the cakes, puddings, sweets...If you're looking for Christmas mains, sides and drinks, you can't go wrong with our Christmas essentials slideshow.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
Glazed ham, mince pies, roast turkey – it’s Christmas. Here's a preview of our December issue.
Use this master recipe as the starting point and add your choice from the glazes that follow.
Whether you're a ham or a turkey person (or love both equally), we've got you covered with more than two dozen recipes to satisfy any appetite.
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
It seems there are two extremes when it comes to Italian sweets. There are the Rococo extravaganzas turned out by pasticcerie and then there are the home-made desserts: rustic, simple and uncomplicated. One of the simplest of these would have to be crostata di marmellata, a case of crumbly short pastry filled with jam and decorated with a lattice pastry top.
It’s all about getting the basics right. Pasta frolla is the sweet pastry dough of Italy, dating back to the late Renaissance. As with pastry-making anywhere in the world, each cook swears by their own recipe. Some versions call for whole eggs, others for yolks only; some swear a bit of lard is the secret to a tender crumb while others are adamant it’s only butter that should be used. Whatever the recipe, a certain lightness of touch is paramount, as is ample resting time.
Once you’ve got the pastry mastered, it’s a simple task to fill it with jam but it’s important to use a top-quality preserve. Don’t be tempted to cut corners and substitute whatever jam you happen to have in the pantry, unless you happen to stock the absolute top-notch stuff. Home-made jam is a better way to go and it’s a simple task to whip up some of your own.
Rhubarb’s natural tartness is perfect for this recipe because it prevents the crostata from being cloyingly sweet, but you can use any fruit in season and follow your favourite jam or marmalade recipe.
The trickiest part of this crostata is the lattice top. Re-roll the pastry scraps left over from lining the tart tin and chill them well. Then work quickly to form the lattice, returning the pieces to the refrigerator if they become too soft to handle. Don’t get yourself all tied up in knots – this is a rustic dish, after all. Any imperfections can be disguised with a heavy dusting of icing sugar and a generous dollop of cream or mascarpone.