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.
Beat the winter blues with their red sauce night
A self-taught chef sets off on a world tour to master the art of fermentation.
Don’t be fooled – this cocktail looks pretty but packs a punch fit for a pirate.
Make the most of the season before it’s gone.
And it's set to be your new favourite hangout.
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.
"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.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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 time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
During the Balkan Wars of 1912-13, "kourabie" was used as a slang name for soldiers who looked promising but crumbled easily - a reference to the biscuit's short, buttery form. By World War II, Greek soldiers were calling Mussolini's men "kourabiedes", cementing both the word and the biscuit in Greek culture and history. Within Greece there are plenty of regional variations on the recipe. On the island of Samos, the shortbread dough is shaped around a festive filling of dried fruit and nuts before baking. Elsewhere, the Middle Eastern influence is evident in the inclusion of rosewater - usually a few drops sprinkled over the baked biscuits before the icing sugar goes on. But back to the studding. It's a contentious issue among kourabie aficionados: whether to embed a whole clove in the centre of each biscuit before baking. Some say the spice symbolises the gifts offered by the Magi to the baby Jesus. But while it adds a truly festive fragrance, it can be an unappetising hazard if accidentally bitten into. And yet in many households the tradition persists, perhaps because it's such a pretty one, the clove tops just peeking out from the little snowy morsels. The addition of alcohol is almost certainly a Greek phenomenon - invariably a quality ouzo or a Greek brandy such as Metaxa is used. On that note, the biscuits are delicious served with a glass of ouzo or a muddy Greek coffee, and should always be accompanied by a glass of water (the copious dusting of icing sugar has been known to induce bouts of choking.) As for the question of shape, it's entirely a matter of personal preference. The crescent, thought to have been introduced during Greece's Ottoman rule, remains popular, but modern Christmas tradition sees stars, trees and angels shapes abound. We're fans of bite-sized rounds that crumble in the mouth in one mess-free go - so long as you remember to pull out the cloves first.
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