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An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
Spend less time cooking and more time relaxing at your next barbecue - these char-grilled meats and vegetables are low on labour but deliver big on juicy and smoky flavours.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Forget the precooked, dried-out ones to be found sitting in the bain-marie at the dodgy kebab shop – homemade falafel are a world apart. It’s a crime, really, that such negative associations abound. Perhaps we should start calling them by their other name, ta’amia, to indicate the difference.
These little rissoles are a staple of Egyptian food, their provenance extending way back to the Egyptian Copts. They’ve since made their way through the Middle East in various guises, most popularly in Syria, Lebanon and Jordan. The Egyptian version uses dried white broad beans, while in other areas,some recipes call for half broad beans, half dried chickpeas or even all chickpeas. Of course, each group claims their own recipe to be the best and looks askance at the others.
Regardless, the common theme is that, unusually, the dried pulse isn’t cooked before it’s used. Rather, it’s soaked in cold water to soften, then ground finely and mixed with chopped onion, a good measure of garlic, a hint of spice – ground cumin and coriander are de rigueur – and finely chopped herbs such as parsley and coriander. We’ve gone fresher still for our variation and used fresh broad beans, which are at their peak right now. The result is a vibrant green colour and earthy, herbaceous flavour. While purists may be up in arms at this development, our tip is to give broad beans a go while they’re still in season and by all means revert to the dried variety at other times of the year.
The mixture is rolled into walnut-sized, torpedo-shaped patties and deep-fried until browned and crisp on the outside, yielding to a fluffy interior. We’ve added another layer of flavour by tossing the freshly cooked falafel in a spiced chilli and cumin salt spiked with fresh lemon rind.
Traditionally, falafel are wrapped in warm pita bread along with chopped herbs and a tahini sauce. Pickled chillies add heat and piquancy, lifting the whole thing above and beyond the negative connotations of fast food. Dodgy kebab shop, eat your heart out.
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