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.
Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
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.
Massimo Bottura and more are coming to the Sydney Opera House.
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.
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.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
Note Canned chipotle chillies in adobo and chipotle Tabasco are available from select grocers and delicatessens.
Oh the joys of January. After the frenzied festive season it's
time to draw breath, relax and enjoy all summer has to offer: balmy
days, evening swims and backyard barbecues.
And while the barbie is all about that perfect steak or snag, here at GT we're great believers in the power of the almighty condiment. Our desert-island condiment of choice is barbecue sauce - homemade, of course.
Both North and South Carolina in the USA stake claims to the sauce's origins, although there are four key schools - mustard, vinegar-and-pepper, light tomato, and heavy tomato - all with seemingly endless iterations. Although the vinegar-and-pepper type has the longest history, it's the heavy-tomato barbecue sauce we're most familiar with today.
Many companies claim to have produced the first commercial barbecue sauce, but one that could argue its case strongly - if it still existed - is Atlanta's Georgia Barbecue Sauce Company. An advertisement for its sauce was published in the Atlanta Constitution in 1909. Another contender is the Louis Maull Company, which began manufacturing it sauce in St Louis, Missouri, in 1926, and continues to produce it using the same recipe today.
While every region has its own version of the sauce, those from Kansas City and Memphis are the most notable. Kansas City's is red-brown, thick and quite sweet, most similar to commercially produced versions; the Memphis sauce has a vinegar kick and is sweetened with molasses rather than sugar.
We've channelled the Memphis style here because the extra vinegar cuts through the richness of the meat. We've also added, less classically, canned chipotle chillies in adobo for their deep, smoky flavour. A similar result can be achieved with smoked paprika added incrementally to taste.
Slather the sauce on barbecued meats or serve it on the perfect steak sandwich as we've done here. If only January could last forever.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×