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.
Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.
These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.
The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.
Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.
The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.
Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.
Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.
The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.
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.
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.
It's the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
There’s plenty of potential in the depths of your crisper; you just have to be creative.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
Centuries before Tupperware and snap-lock bags there was the empanada: a handy parcel of food packaged in a simple bread dough or pastry. It was the Galician working man's lunch, the on-road meal of choice for farmers, fishermen and pilgrims. So embedded is the empanada in Spanish culture that it even features in the elaborately sculpted 12th-century Pórtico de la Gloria of Galicia's Santiago de Compostela.
The empanada's lasting appeal is, of course, tied to its versatility and convenience: the "packaging" is edible, it can be filled with almost anything that's in season, it makes excellent use of leftovers, and can be eaten on the run.
The name comes from the Spanish verb "empanar", meaning to wrap in pastry or coat in bread. Inside you'll find almost any meat or seafood, often mixed with a sautéed combination of onion, capsicum and chilli. The pie is then either baked or deep-fried. Today, there are countless variations sold all over Spain and Latin America - either by the wedge or as individual empanadillas.
At Sugarloaf Patisserie in Sydney's Kogarah, Kurt Bieder makes an Argentine version (deep-fried crescents filled with beef and egg) and a Chilean version (baked squares of meat, egg and olive). In the latter, he'll pop in sultanas on request - often from his older South American customers who enjoy the classic burst of sweetness. As for the pastry, he says the secret is the lard, and getting the thickness right. "Too thick and the empanada will be doughy; too thin and the contents will break out."
The Colombian version, meanwhile, uses no fat, just maize flour and water. "The texture is very different to other empanadas," says Matt O'Donohue from Marcelita's Empanadas in Perth. "Pretty much all the ones you'll find on street corners in Colombia are deep-fried, and the outer shell is very crisp and crunchy."
The dough we've opted for below is classic Galician with its addition of butter and vinegar. But whichever pastry you use, says O'Donohue, remember it's foremost a "delivery vehicle for the fillings, which should be generous with punchy flavours". Right on.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×