We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.
Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.
Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.
For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.
Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.
Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
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.
Note Chicory is a bitter green leaf available from select greengrocers. If baby chicory is unavailable, substitute the tender leaves of mature chicory or another bitter green.
The boisterous flavours of new spring vegetables call for the equally rambunctious aroma wallop of a good Kiwi sav blanc - all that tropical fruit, fresh-cut grass, gooseberry and lemongrass typical of savvy from Marlborough - rioting across your tongue.
Asparagus has a great and natural affinity for sauvignon blanc: you often find flavour strains of the former wafting through a mouthful of the latter. But the other ingredients in this dish make what would normally be a straightforward combination a little more convoluted: the deep savoury nuttiness of the hazels and the bitter tang of chicory augment the forceful, youthful nature of asparagus, adding extra layers of texture, astringency and richness. You'll need either a particularly full-flavoured young savvy to stand up to the taste overload, or a sauvignon that's been given the full box of winemaking tricks: barrel ferment, wild yeast, lots of lees-stirring, the lot.
Luckily, the 2009 vintage produced some particularly punchy sav blancs in Marlborough, and an increasing number of producers in that fast-expanding region are beginning to be a lot more adventurous in their winemaking.
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