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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Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.
Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.
One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
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.
Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.
What is it about the French language? Translate even the
simplest thing into French and suddenly it's imbued with an air of
sophistication, a certain je ne sais quoi, if you will. Take poires
Belle Hélène. A delightful dish, yes, but ultimately a simple one.
Described in English - pears with chocolate sauce - it brings to
mind a bastardised version of the dish served at many a '70s
function centre (canned pears with supermarket chocolate topping,
anyone?). But it is indeed a classic, having withstood the test of
time since its invention in 1864 by the esteemed chef Auguste
Escoffier, who named the dish to mark the premiere of the operetta
La Belle Hélène, composed by Jacques Offenbach, and based on the
story of Helen of Troy but also a satirical skewering of high
society in the time of Napoleon III.
The success of the dish relies on perfectly poached pears, which in turn depend on selecting the perfect pears for poaching - ripe, yet firm, with no tinge of green in the skin, nor any bumps or bruises. The choice is yours when it comes to variety, but the gloriously golden beurre Bosc has an appropriately elegant shape and a beautiful texture when poached. Poach the pears gently, only just simmering them, for best results, and turn off the heat just before the pears reach the perfect degree of done-ness, because they'll continue to cook slightly as they cool in the syrup.
Equally important is a glossily decadent chocolate sauce, made with the best quality chocolate - there's nowhere to hide here. Vanilla ice-cream is the classical accompaniment, and it makes sense to continue the quality theme and make your own or find a great one flecked with real vanilla seeds. Escoffier scattered his dessert with crystallised violets (available at many specialist cooking and baking shops), although flaked almonds quickly became the more common garnish, and we also like the pears unadorned.
This dish illustrates the beauty of simplicity - no toffee cages, no foams, no crazy out-there flavour combinations. Parfait, non?
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