Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
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.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
Here’s what to expect when the international event arrives next April.
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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Note Rabbit is available from select butchers, but may need to be ordered ahead. Ask your butcher to joint it for you. The ribcage can be roasted and used to make stock for paella. Calasparra rice is a short-grain Spanish rice and piquillo peppers are Spanish sweet peppers that have been roasted over open fires, peeled and preserved. Both are available from Spanish delicatessens, David Jones food halls and select delicatessens. A caldero is a paella pan, available from Casa Iberica, Torres Cellars and Deli and Pennisi Distributors.
It's become a gastronomic cliché, reworked countless times in half-baked Spanish tapas bars around the world - paella washed down with fruity pink wine - but it's a well-worn cliché for a reason because, when both paella and wine are good, the combination is spectacularly delicious. Rabbit works particularly well with rosé wines; I find the delicacy of the meat's flavour can be overwhelmed by a red wine, and whites can often seem too sharp for that succulence you get in perfectly cooked bunny. Add the quintessential Spanish flavours of garlicky chorizo, smoky paprika and sweet roasted red peppers and you can see why pink made in Spain, or from Spanish red varieties such as tempranillo - pink wine, in other words, with a certain rustic savour to it - works so well with this dish. - Max Allen
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×