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The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Maurice Terzini’s reboot of the Dolphin Hotel is bold and playful, with fiendish attention to detail. Meet the new pub circa 2016.
Objets d’art on their own, these bijou vases bring the floral touch to an elegant table setting.
Mental Notes #2 is a party where some of Australia’s best independent winemakers and importers pour their wines under the one roof.
Pat Nourse pulls up a chair in one of the great eating cities of the world.
Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.
Waterside at Barangaroo, Cirrus is the Bentley crew’s latest venture. Be among the first to savour a new direction in seafood.
These are the drops we've been drinking this month, from a Victorian shiraz to an apple brandy imported from Normandy.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.
A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.
You'll need to begin this recipe 2 days ahead.
Note Piquillo peppers are small beak-shaped peppers (Piquillo meaning 'little beaks' in Spanish), from the northern Navarra region, which have been smoked, hand-peeled and bottled in their own juices. They are available from select delicatessens. You may need to use a heat diffuser under your wok so it doesn't get too hot.
"While working in a bar in the Aragonese Pyrenees, the mother of the owner, Aurora, explained there was only one way to make ajo arriero and that was her way. She'd start holding a potato in one hand, a stubby yet cruelly sharp knife in the other, then, in a blur of motion, would score the potato one way, then the other and, as she did, wafer thin slips of white potato flesh would fall into the pan. She would pass the knife and a potato to us and watch as we'd hack away, barely missing our thumbs. Once she'd left the kitchen we'd sneak out the old wooden chopping boards and thinly slice the potatoes in a slightly safer way.
Ajo arriero is a rich, chunky, wet dish served cold - like a tuna and egg salad with mayo, but made with salt cod and potato. The name comes from when the wealth of Spain was transported across the mountains and valleys on the donkey's back. Wool, olives, cheese and clothing were moved from maker to buyer on mules led by equally obstinate mule drivers. At the end of a long day, while the donkeys fed on pasture, their masters would cook a meal made from the durable salt cod and some potatoes that they carried with them thickened with a few locally garnered eggs. At MoVida we stuff this mix into Piquillo peppers and deep-fry them, but you can serve this as a tapa on a slice of toasted sourdough." - Frank Camorra, MoVida
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