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.
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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.
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.
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