Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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Toby Wilson and Rising Sun Workshop’s Nick Smith are teaming up for a one-night-only fiesta.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Counting down from 20, here are this summer's most-loved recipes.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
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 hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
Massimo Bottura and more are coming to the Sydney Opera House.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
Note You'll need to begin this recipe a day ahead.
You've gotta love lamb ribs. They're one of the cheapest cuts you can buy, but with the right combination of some seriously punchy marinade ingredients, patience, and that final, crucial, crisping-up on the barbecue, you end up with lip-smackin', finger-lickin', bone-gnawin' morsels of joy. To go with the Mediterranean flavours - the richness of garlic, the fire of chilli, the zest of lemon, the deep aroma of oregano - a bold, fleshy but tannic southern Italian-style young red is the perfect accompaniment. I'd recommend a wine made from the montepulciano grape. Originally from the Marche region on Italy's south-east coast, where it produces some stunning-value wines (bold reds with approachable fruit, dry but not tongue-searingly astringent), the montepulciano variety is popping up in more and more Australian vineyards. From the hot, sun-drenched region of the Riverland to the cooler climate and longer growing season of the Adelaide Hills, the grape is proving well suited to our environment too. It's performed so well in warm-climate vineyards that many growers in the inland, irrigated regions are planting it in anticipation of an even drier, warmer future.
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