We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Kick off winter with a week of cheese tasting.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Turrón is one of Spain's most prized sweets and has been in production under that name since the beginning of the 18th century. It's said that a master confectioner by the name of Pablo Turrons invented this delectable concoction of almonds and honey in Barcelona during the War of the Spanish Succession as a survival ration for the besieged city. That said, it's more likely this sweet was brought to Spain by its Arab conquerors. It was produced in Jijona long before Pablo Turrons' assertion of invention - albeit under the name of halvo - and records exist of it being sold as a delicacy in Valencia as early as the 16th century.
Jijona remains the main centre of turrón production to this day. The prized confection is made virtually the same way it has been for centuries (although much of the packaging is now done mechanically) by a highly skilled, hawk-eyed turronero.
About 20km south of Jijona is Alicante. Hard Alicante turrón - turrón duro - is made by simmering chopped roasted almonds and honey over a constant heat and stirring the mixture with large wooden spoons. Eggwhite is added to bind the mixture that, when cooled sufficiently, is hand-cut into portions and sandwiched between sheets of rice paper.
To make soft Jijona turrón - turrón blando - this cooled block of turrón duro is ground with almond oil to form a glutinous paste, which is reheated and beaten by a machine for hours into a soft mixture. It is then bound with eggwhite, cooled in square metal containers and finally cut into golden slabs.
Purists maintain there are only these two types of turrón, but modern versions abound, containing hazelnuts, pine nuts, chocolate, candied fruit or coconut, among other ingredients. The version you see here - turrón guirlache - consists of whole almonds, coated and bound with darkly caramelised sugar to form a sort of brittle. Ultra-fresh almonds, being the star of the show, are a must. Ensure no sugar crystals form on the sides of the pan as you cook the caramel (have a jug of water and a pastry brush at the ready) to avoid crystallisation. Tempting though it may be, don't dip your finger into the mixture to taste it - it's incredibly hot. Patience is a virtue, so they say, and this sweet treat is definitely worth the wait.
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