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Our restaurant critics' picks of the latest and best eats around the country this week.
Want to know where to find Melbourne's best pizza? Read on...
Brace your appetites, Australia. Melbourne Food and Wine Festival is back on February 28 for 17 days of food and drink-fuelled good times.
Italian food writer Andrea Petrini describes Ben Shewry as “a pearl of a cook, and of a man”...
Not as organised as you'd hoped to be this festive season? Don't worry, our last-minute Christmas provisions list is here to help.
Iconic Seppeltsfield winery in the Barossa Valley has teamed up with JamFactory to create a unique space...
The third instalment of GT WINE contributor Tyson Stelzer’s The Champagne Guide is here.
Three great New South Wales wine bars to add to your list.
Whether you like your steaks of the lamb, pork or beef persuasion, we've got you covered with our grill hot slideshow of steak recipes.
It's the holiday season, and what kind of holidays would they be without the cakes, puddings, sweets...If you're looking for Christmas mains, sides and drinks, you can't go wrong with our Christmas essentials slideshow.
All you need to celebrate Christmas with all the trimmings. Take a sneak peek at the recipes from our latest issue.
Gourmet Traveller hits the road this month...
Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
Whether you like them barbecued, pan-fried or tossed through a salad, nothing says Australian summer like prawns. Here are some of our all-time favourite recipes.
Queensland’s most famous beach playground is as glamorous as ever, but a new sophistication and serious food cred are emerging on the Gold Coast, Fiona Donnelly reports.
The Eton mess, one of England's best-loved and prettiest
desserts, is an absolute joy to eat. Its sublime proportions of
crumbled crisp meringue, softly whipped cream and marinated
strawberries don't need further embellishment - the beauty of this
delicate dessert is in its simplicity.
There are many tales about the origins of Eton mess: one involves an excited labrador sitting on a pavlova at an Eton ceremony; another, a bumpy car ride muddling a strawberry and meringue dessert en-route to an Eton cricket match. Better authority on the matter comes from food historians Robin Weir and Caroline Liddell. In their book Recipes from the Dairy, they write that this most British of British desserts originated at Eton's mess hall in the 1930s. Back then it was served as a bowl of bananas or strawberries mixed with ice-cream or cream. The meringue was a later addition - and a very good one at that.
The trick to making great meringues is patience. To ensure a perfect crisp crust, always leave them to cool in the oven after baking. And if you can avoid the temptation to eat them on their own, you can always make the meringues in advance: they'll keep for a few days stored in an airtight container.
In our recipe, we've used raspberries as well as strawberries. This sort of dessert is open to flavour variations, so be creative and use whatever fruit is most fragrant at the time. Apricots would be wonderful, as would plums, and any type of berry is good at this time of year. And for a lovely fresh, slightly tart note, we've added a little crème fraîche to the whipped cream.
Whether they're folded or layered, when all the elements are piled high in a beautiful glass serving bowl, this classic dessert makes the perfect sweet finish for late-summer entertaining.