Get our Gourmet Fast app and you can download 140 recipes for your iPhone.
Subscribe or renew to Gourmet Traveller this month and receive a trio of collector edition GT cookbooks! Offer ends 27 July.
Download the latest issue of Gourmet Traveller for your iPad.
Shannon Bennett turns his focus to joggers and young families at his new French-Vietnamese eatery.
Pippa Holt arrived in the Irish capital via Melbourne and London, fell in love and made it her home...
Beetroot: it’s an agreeable grower, cures hangovers and boosts the sex drive – what’s not to love? And it’s good to grow, writes Mat Pember.
Potts Point newcomer Cho Cho San is no paint-by-numbers creation, but rather a free-form rendition of hip Nippon dining, writes Pat Nourse.
First, it was boutique Australian gin; now vermouth is on the make. Max Allen savours the sweet and the dry.
Join us at Potts Point’s Cho Cho San for a menu that promises to impress with a fresh twist on Japanese cuisine. It’s the hottest ticket in town.
And the winners are…
Shaking things up with Adelaide’s best cocktail bar.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
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.
Dumplings to vanilla puffs – winter just took a turn for the better.
Everyone knows meat tastes better closer to the bone, especially when it's prepared in any of the 30 ways we've collected here just for you.
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.
From luxury villas to tasting menus, beach clubs to cooking classes, Phuket’s new attractions are small but perfectly formed, writes Lara Dunston.
Our restaurant critics' picks of the latest and best eats around the country this week.
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.