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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.
"Squid take either two minutes or an hour and two minutes to cook to perfection," writes Paula Wolfert. "For this dish, I prefer the slow method. This tagine is excellent with freshly boiled white rice."
Note Using saffron in the form of saffron water
is economical, and it brings out more of the spice's aroma and
flavour than simply adding a few strands to a dish. So do as many
Moroccan cooks do, and prepare a small jar of saffron water. Dry ½
tsp crumbled saffron strands in a warm (not hot) pan. Crush again,
then soak in 240ml hot water and store in a small jar in the
refrigerator. This will keep for up to a week. For longer storage,
pour the saffron water into a plastic ice cube tray and freeze into
cubes. Once frozen, shake out the cubes and store in a freezer bag.
Each cube will be equivalent to 2 tbsp saffron water or a good
pinch of dried saffron threads.
The Food of Morocco ($65, hbk) by Paula Wolfert is published by Bloomsbury. This recipe has been reproduced with minor GT style changes.
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