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 before 25th June, 2017 and receive a Laguiole cheese knife set!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
One of Sydney’s hottest restaurants is about to branch out in Asia.
Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.
At Sydney restaurant Sasaki every design detail has been sourced from the owner’s hometown, down to the custom spoons and wallpaper.
When it comes to ever-changing food fads, the trick for farmers is to winnow the wheat from the chaff, according to Paulette Whitney.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
Melbourne’s leading chefs and restaurants and more than 200 Italian wines are in store.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
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.
Here's to gluten-free desserts so good you'll never be able to tell the difference.
A celebration of one of our favourite breakfast foods.
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.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×