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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Is this a return to glory for a glamorous Melbourne address?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
Beat the winter blues with their red sauce night
A self-taught chef sets off on a world tour to master the art of fermentation.
Don’t be fooled – this cocktail looks pretty but packs a punch fit for a pirate.
Make the most of the season before it’s gone.
And it's set to be your new favourite hangout.
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 firstname.lastname@example.org 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.
Meringues are so beautiful in their own right that they require little adornment. Perhaps a dollop of cream. Certainly a tumble of seasonal fruit. Hence the popularity of the classic pavlova. And while we love a pav as much as (or possibly more than) the next person, it hasn’t stopped our heads being turned by the towering vacherin. Named after the cheese whose colour and shape it resembles, it consists, classically, of meringue filled with cream or ice-cream or both. History tells us that the word “meringue” first appeared in print in 1691, in a French cookbook, and, according to The Oxford Companion to Food, made its way into English by 1706.
In this modern version of the vacherin, inspired by a dessert from Sydney’s Bathers’ Pavilion, thin discs of crisp meringue and rounds of tropical fruit sorbet go together to make the perfect final flourish for a summer meal. And while it is fairly involved, the plus side of it is that almost all the preparation can be done in advance – it requires just a little assembling when you are ready to serve it.
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