Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
We learn the secrets to a smooth flight from five regular Business Class travellers.
Pasta master Orazio D'Elia brings his experience to our Gourmet Institute series for 2016.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
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.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×