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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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
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.
Here’s what to expect when the international event arrives next April.
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.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Take a personal tour of some of Sydney’s more flavoursome highlights with GT chief critic Pat Nourse.
Note Indirect grilling is barbecuing away from
the heat, using the top rack. It's important to have a coal base
well established for this method. Woodchips are available from
barbecue shops and select hardware shops.
Poor old chardonnay. Few other white grapes have been such victims of fashion, buffeted by the whims of winemakers and popular taste. Back in the '80s chardonnay was all about buttery richness - remember Rosemount Roxburgh? Then, in the '90s, unwooded chardonnay was all the rage, and our bottle shop fridges were suddenly stacked with anaemic wines made from young vines.
In the noughties, the pendulum swung back to chardonnays with more complexity, thanks to more mature vineyards (older vines tend to produce grapes with more satisfying flavours) and more involved but restrained winemaking techniques such as lees stirring (agitating the sediment of spent yeast cells that lie on the bottom the barrel). Now, though, some are wondering whether the pendulum hasn't swung too far: the latest trend, especially in cooler places such as southern Victoria and the high country of NSW, is to pick grapes earlier (at, say 11 or 12 per cent potential alcohol) and make wines that winemakers may describe as "minerally" but some punters describe as "austere" or "tart".
The trick is to drink these leaner, modern styles of chardonnay with food that will bring out the wine's inherent depth of flavour. This salad - with the subtle oiliness of the trout and the lemony creaminess and herbal lift of the dressing - is just the kind of dish you need.
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