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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Is this a return to glory for a glamorous Melbourne address?
One of Sydney’s hottest restaurants is about to branch out in Asia.
Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.
At Sydney restaurant Sasaki every design detail has been sourced from the owner’s hometown, down to the custom spoons and wallpaper.
When it comes to ever-changing food fads, the trick for farmers is to winnow the wheat from the chaff, according to Paulette Whitney.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
Melbourne’s leading chefs and restaurants and more than 200 Italian wines are in store.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
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.
A celebration of one of our favourite breakfast foods.
Here's to gluten-free desserts so good you'll never be able to tell the difference.
Note "00" flour has a higher gluten content than plain flour and makes a more elastic dough. If it's unavailable, substitute plain flour.
The earliest known written recipe for strudel, dating from 1696, is regarded in Austria as a national treasure, and it's kept under lock and key at the City and State Library of Vienna.
Food historian Charles Perry speculates that fillo, the paper-thin pastry that defines strudel as well as closely related pastries such as baklava, was invented in Istanbul under the Ottoman empire around 1500. Under Suleiman the Magnificent, the empire expanded to reach the gates of Vienna, taking fillo with it. The pastry itself, and the desserts made with it, became known in Austria as strudel and in Hungary as rétes.
In German, the word "strudel" means vortex or whirlpool, referring to the way the pastry is rolled around a filling to form many layers. Apples are the most popular filling in Western Europe today, especially in Austria, while in the Balkans, cherries are a particular favourite. And that original 1696 recipe? It's for Milchrahmstrudel, filled with milk-based custard.
Strudel dough's defining quality is its thinness. Stretching the dough without breaking it is a skill that takes time and patience to perfect. A kitchen table or island bench is a big help, because it will allow you to walk around the dough and stretch it from all sides. When it's thin enough, you should be able to read this text through it. At this point, use a pastry brush and a flicking action to cover the dough with melted butter (brushing the butter on directly can snag and tear the dough). Don't worry, though, if your dough has a few small holes - the results will still taste delicious.
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