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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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.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
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.
Aquafaba is growing in popularity among the vegan community as an egg substitute. But what exactly is this strange sounding ingredient?
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
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.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Discussing the real issues faced by chefs and producers.
Cue the Champagne.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
Lobster? Yes, please! The sweet, succulent flesh of lobster is a treat. It's also one of the best matches with full-bodied white wine, and while chardonnay is the classic match (especially if that chardonnay comes from a Grand Cru vineyard in Burgundy - and someone else is paying), the other ingredients in this dish call for a wine made from a more aromatic, more exotically scented grape. The roast chilli butter gives the dish heat; the grilled corn brings sweetness; the tomato and lime add a sour edge; and the herbs and garlic pack a big flavour punch. A perfect match is found in the grapes of the Rhône Valley: the heady richness of viognier would be good; the fresh acidity and chalky characters of marsanne would also be delicious; but for me the roussanne grape is best of all, as it combines the intense perfume of the former with the textural qualities of the latter.
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