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.
Sydney's food supergroup are back at it, bringing big flavours and a rollicking drinks list to a buzzing space in Surry Hills, writes Pat Nourse.
Spirit House has a sleek new bar where you can enjoy Thai snacks with a twist.
A Florentine chef and an elegant new space bring a touch of the Old World to the latest Four Seasons restaurant.
We talk to Jason Held, CEO of Saber Astronautics, about his flying routine and his favourite hotels for business travel.
Popolo gives way to Marta; lovers of cacio e pepe pasta prepare to celebrate.
For a taste of old Cuba, Lydia Bell heads east. The Oriente and its stridently Afro-Cuban capital, Santiago de Cuba, remain largely untouched by the wave of change sweeping the island.
Deliver a stylish breakfast in bed or spread the love and take dishes to share to the table.
Rome's hottest pizzaiolo is rocking a new craft-beer pub near the Vatican.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
From mushrooms on gruyere toast to tapioca porridge washed back with a satisfying honey and fig jam cappuccino, there will be no complaints when the alarm goes off tomorrow.
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.
From Lizard Island to Tasmania, the Kimberley to Byron Bay, here are the best lodges and resorts in Australia in 2017 for ultra-luxurious experiences in remarkable surroundings.
A North Sea-focused restaurant from Rene Redzepi and Thorsten Schmidt has opened on the original Noma site.
This ultra-simple sandwich is our take on the signature served at Hong Kong's Australia Dairy Company. Shaved leg ham would add another dimension, as would toasting one side of the bread slices, but we love the simplicity of this straight-up version. It's definitely a case of a dish being greater than the sum of its parts.
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.
'Tis the season to be jolly, fa-la-la-la-la and all that jazz.
We're guessing whoever came up with that little ditty was
rosy-cheeked and clutching a generous mug of foamy, frothy,
The name dates back to the late 18th century, although there's no consensus on how it came about. The "egg" part at least is self-explanatory, but there are a few possible explanations of "nog". In 17th-century England the word described a type of strong beer, while the word "noggin" referred to a small mug or quantity of liquor.
Eggnog, with its combination of egg, dairy, alcohol and spices, is a variation on a couple of other English concoctions, the medieval posset (hot milk curdled with ale and spices) and caudle (warmed ale thickened with egg yolks and sweetened with honey).
It has also been known as an eggflip, referring to the method of "flipping" the mixture - rapidly pouring it from one jug to another - to mix the ingredients and make the drink foamy.
The name alone is enough to bring a smile to your face. It sounds faintly ridiculous and child-like, but make no mistake - despite its innocent milky appearance, this is one grown-up drink.
The British traditionally laced their version of eggnog with Sherry, Madeira or brandy, while across the Atlantic the Americans embraced New World hooch with gusto and added rum instead.
Other parts of the world have their own versions too. In Puerto Rico they have coquito made with coconut milk; in Mexico it's rompope. Germany has a Biersuppe, while the French have lait de poule.
Eggnog is still embedded in the festive traditions of England, Europe and the US. Although such a rich drink may seem at odds with our warmer climate, it's unexpectedly refreshing. The key is to chill it thoroughly, which offers the added benefit of giving the spices more time to infuse.
It's so satisfying that it could almost do double duty as a dessert. But in this season of festivity and celebration, it seems fitting to indulge in both. So this Christmas, we'll be washing down our pudding with a glass or two of chilled eggnog. Christmas spirit indeed.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×