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Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Maurice Terzini’s reboot of the Dolphin Hotel is bold and playful, with fiendish attention to detail. Meet the new pub circa 2016.
Objets d’art on their own, these bijou vases bring the floral touch to an elegant table setting.
Mental Notes #2 is a party where some of Australia’s best independent winemakers and importers pour their wines under the one roof.
Pat Nourse pulls up a chair in one of the great eating cities of the world.
Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.
These are the drops we've been drinking this month, from a Victorian shiraz to an apple brandy imported from Normandy.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.
As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
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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