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Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
How do you remake a landmark without compromising its essence? The new Ritz Paris pulls it off in rare style, writes Susan Skelly.
A Thai-Laotian mix opens in Braddon.
For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.
Ahead of Danielle Alvarez's long-awaited restaurant Fred's opening in Paddington this week, we've round up seven recipes she's shared with us.
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Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sokyo's Chase Kojima's new project is something completely new.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
What brings people together more than tequila? Tequila, tacos and cake.
Kensington, hold onto your hats.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Be they ring-shaped and glazed, pillows filled with jam or
custard, or rustic fritters tossed in spiced sugar, at GT we have
something of a soft spot for doughnuts of all shapes, sizes and
cultures. There are several versions to be found in Italy. There
are the filled bomboloni most
associated with Tuscany, sfingi from Sicily, and our office
favourite, the zeppole di San Giuseppe which originated in
These nests of deep-fried choux pastry dusted with sugar were first made to celebrate the feast of Saint Joseph, which falls on 19 March. The day coincides with Father's Day in Italy, and just as the style of celebration varies from region to region, so too does the preparation of these mouth-watering beauties.
Some remain unfilled and are simply tossed in sugar or drizzled with honey, while others are filled with a ricotta mixture similar to what you'd find in cannoli. Others still are filled with crema pasticcera, and we've opted for a version of those here, in this case scented with vanilla bean and lemon rind.
The key to success with zeppole di San Giuseppe is to keep the cooking oil at the correct temperature; a thermometer will stand you in good stead. It's a bit of a Goldilocks situation: if the oil is too cool, the doughnuts will be insipid and soggy; too-hot oil will result in an overcooked exterior and a doughy interior; 180C is just right. And cook the doughnuts in small batches to help ensure the oil maintains a steady temperature.
Once they're cooked, drain the doughnuts well on absorbent paper, and cool them to room temperature before filling - otherwise you'll find the filling slipping and sliding all over the place. Be generous with the filling, too - it's all about getting a mouthful that has the right balance of creamy goodness and yielding fluffy pastry. Viva le zeppole.
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