Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
Canberra just keeps getting cooler - and we're not talking about the weather.
A slew of new projects takes shape in the Greek capital, which is slowly shrugging off a seven year recession.
We learn the secrets to a smooth flight from five regular Business Class travellers.
Pasta master Orazio D'Elia brings his experience to our Gourmet Institute series for 2016.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
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.
Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
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.
What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
What's a footy match without a meat pie or sausage roll to keep your energy up while you cheer on the home team? Here's our starting line-up of footy-friendly snacks.
When smoking inside, ensure your kitchen is well ventilated, with the extractor fan on high and any windows open, to avoid triggering smoke alarms.
A well-sealed vessel is essential for smoking. Use two baking trays of exactly the same size, and seal the join with long strips of foil, crimping the edges tightly.
If you are using regular baking trays to smoke, line the base and sides of each one with several layers of foil. This will make them easier to clean and minimise tainting.
Alternatively, disposable aluminium trays are available from supermarkets and specialist barbecue shops. Opt for the sturdier ones for ease of handling.
Be precise with your timing, including the amount of time you stand the smoking vessel before you uncover it. Any greater length of time could result in an acrid, unpleasant flavour. We suggest taking the trays outside when uncovering them.
Make sure your woodchips are dry and dense to begin with. Each variety imparts a different flavour, so try experimenting with different ones to find your favourite.
The recipes we've produced here all use a hot-smoking method, where a direct heat source is used. The other method used by some manufacturers of smoked products is cold smoking, where the smoke is created in a chamber separate from the product to be smoked. In this case, the lower the temperature while smoking for a longer period of time, the more smoke flavour will be imparted.
Kettle-style barbecues (such as those made by Weber) are excellent for smoking as you can use them outside and they have a small compact chamber. If you're using any other type of barbecue, check the manufacturer's instructions before building a fire base.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×