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 and receive a free salt and pepper set - offer ends 26 March, 2017
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
Discussing the real issues faced by chefs and producers.
Note For the best flavour, cook the chicken in a kettle barbecue. Otherwise, you can use a char-grill pan. You'll need to begin this recipe a day ahead.
Guaranteed to get a chuckle around the barbecue, "jerk chicken" is up there with spotted dick as a conversation-starter. But to paraphrase Bob Marley, don't let it fool you. The name of this hot and spicy Jamaican marinated meat dish is thought to derive from the Quechua word "charqui", which refers to meat preserved by curing and drying. From "charqui" we get "jerky" and "jerk". (Some believe prodding or jerking the meat to help the spices permeate is also key to the origin of the name.)
Jamaica's indigenous Arawak people used the technique for thousands of years to preserve meat. The evolution continued when Maroons, Africans who were brought to Jamaica as slaves, contributed their own method of smoking food in fire pits in the ground.
Pork and chicken are the preferred meats for the job, and the aromatics and spices with which they're rubbed typically include allspice and Scotch bonnet chillies. (Scotch bonnets aren't readily available in Australia, so we've substituted the habanero, a chilli of similar heat and flavour, in our recipe.)
Jerk definitely isn't jerk unless it's barbecued, ideally over wood, and in a perfect world over the wood of the allspice tree. In Jamaica, oil drums serve as makeshift barbecues, but any barbecue, makeshift or otherwise, is suitable.
One thing's certain: Jamaican jerk survives the test of time through flavour above all.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×