Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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Toby Wilson and Rising Sun Workshop’s Nick Smith are teaming up for a one-night-only fiesta.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Counting down from 20, here are this summer's most-loved recipes.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
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.
A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
Massimo Bottura and more are coming to the Sydney Opera House.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
Google “strawberry shortcake” and you’ll find a plethora of references to the pink-haired, highly perfumed doll that was hugely popular – along with friends Blueberry Muffin, Apple Dumplin’ et al – among little girls in the ’80s. Needless to say, this isn’t the strawberry shortcake we’re discussing here.
We’re referring to the immensely more-ish American classic of oh-so-crumbly biscuits (the shortcake part of the equation) sandwiching the best of spring’s strawberries. The dessert dates back 150 years or so, with the first recipe recorded in Miss Leslie’s Lady’s New Receipt-book, albeit under the title “Strawberry Cake”. It has, as many recipes do, evolved over time, but the essential components remain the same. There are renditions involving cake, or even puff pastry, but to our mind (and tastebuds), the biscuit’s the thing here. There’s something about the crumbly texture combined with the sweet pulp of the strawberries that just works. A dollop of whipped cream – in this case with extra strawberries macerated in elderflower liqueur folded through it – is the proverbial icing on the cake.
The key to making a great shortcake is a light touch: rubbing the shortening into the dry ingredients with your fingertips, working quickly but delicately. Then, stir in the wet ingredients, but only enough to just combine them. Overworking will toughen the mixture and banish that melt-in-the-mouth texture. They’re best served fairly shortly (no pun intended) after baking for utmost enjoyment.
At the risk of stating the obvious, über strawberries are essential – and by that we mean those that are plump, ruby red and heady with fragrance. It’s all pretty simple, really.
Strawberry shortcake became so popular in the early 19th century that people held strawberry shortcake parties to celebrate the first spring berries. Sounds like a plan to us.
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