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.
Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
Bring a splash of striking copper to your kitchen with these burnished essentials.
Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
Kicking off in February 2018, six exclusive cruises will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
What's next for the unstoppable spirit?
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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?
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.
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.
"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.
What's next for the unstoppable spirit?
The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.
Note Shaoxing wine, hot chilli broad bean paste (also known as doubanjiang) and fermented soy beans (aka black beans) are available from Asian grocers. If hot chilli broad bean paste is unavailable, substitute chilli soy bean paste.
It's warm, silken and aromatic, so it's surprising to hear that
this Sichuan classic means pock-marked grandmother's beancurd when
translated to English. Legend has it that the dish was first made
during the Qing Dynasty by a smallpox-scarred nanna (known as
Mother Chen) who made the dish for labourers. While the name may be
surprising, the popularity of the dish is not: it would have been
just the ticket for hungry workers on the move. And today this
comforting dish of smooth beancurd, fiery chilli, numbing Sichuan
peppercorns and minced beef is one of the most-widely recognised
Sichuan dishes in China and around the world.
Being a poor man's dish, original versions of ma po doufu were made with off-cuts of beef, hence the mincing of the meat, but today you'll also find some recipes with pork.
The ratio of meat to beancurd varies from recipe to recipe; however, Tony Tan, GT's contributor and authority on Asian food, recommends around five parts beancurd to one part meat. But while beancurd is a key ingredient, it plays a neutral role - acting as a carrier for the other components and flavours of the dish.
"It shouldn't have a strong tofu taste," says Ye Shao, owner of standard-setting Melbourne restaurant Dainty Sichuan, "but a taste more of chilli and Sichuan pepper, blended or mixed with the broad bean paste and minced meat. To achieve this, it's important to stir-fry the broad bean paste with the minced meat to bring out the flavour and fragrance before adding stock."
Use the freshest spices you can find for best results, and enough chilli so that the heat lingers on the palate, but not so much that you can no longer taste the other flavours.
A good ma po doufu should have a harmonious balance of saltiness, sweetness and heat: get this balance right and we guarantee this staple of Sichuan cuisine will soon be one of yours too.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×