After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.
From Mansfield to Beechworth, Rutherglen to the King Valley, we've rounded up the places that should be on your radar in the High Country.
There’s plenty of potential in the depths of your crisper; you just have to be creative.
This year's finalists are pursuing vastly different wine programs, but all are at the top of their game. We present Hardy's Verandah Restaurant, Cirrus Dining and Kisume.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
Campari with your cornflakes? Whether booze is okay at breakfast depends on time and place, writes Max Allen.
We talk to Jason Held, CEO of Saber Astronautics, about his flying routine and his favourite hotels for business travel.
Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
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.
It's the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
These fluted French doughnuts are made from a choux-like pastry dough, giving them a light, airy texture. Crullers are best eaten the same day they're made.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
Rome's hottest pizzaiolo is rocking a new craft-beer pub near the Vatican.
Tortellini is one of Italian cuisine's most recognisable dishes. It's emblematic of the Emilia-Romagna region, but like most classic dishes, its origins are disputed - Bologna and Modena each claim the dish as their own.
References to the pasta's distinctive pointed hat shape date back as far as 1570, although the name didn't enter the vernacular until sometime late in the 17th century, and there's been heated debate ever since about what constitutes true tortellini. In 1974, in an attempt to codify the dish, the Accademia Italiana della Cucina, Bologna section, and the Confraternita del Tortellino registered with the Bologna Chamber of Commerce a recipe deeming pork loin, prosciutto crudo, Bolognese mortadella, Parmigiano-Reggiano, eggs and nutmeg in specific proportions to be the true filling.
For many centuries, the tortellini were served in brodo - preferably a capon broth - but these days it's commonly seen with cream or with butter and parmesan, as we've prepared it here.
Purists say a tortellino must have a pointed top, and according to Caz Hildebrand and Jacob Kenedy inThe Geometry of Pasta, the pasta is "more elegant" when made from squares than from circles. Contrarily, we've opted for circles, but if you prefer to take the purist approach, cut the pasta dough into squares instead of circles in step three. Place a little filling in the centre, then fold the pasta to enclose it and form a triangle. Wind the bottom edge of the triangle around your fingertip, press the points together to seal and presto - a hat-shaped tortellino.
The myth surrounding the shape of tortellini is compelling: the pasta is said to have been inspired by a belly button spied through a key-hole. Said belly button has been variously accredited to the goddess Venus, or the Renaissance femme fatale Lucrezia Borgia. The eye doing the spying through the keyhole belonged, in both cases, to a peeping innkeeper. What that says about Italian men, we're not sure, but it certainly gives fresh meaning to the term navel-gazing.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×