After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
Kicking off in February 2018, six exclusive cruises will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
What's next for the unstoppable spirit?
Sarah Oakes, GT’s new editor, reflects on her first issue – July, out now – and returning to the simple comforts of home.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email email@example.com 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.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
A celebration of one of our favourite breakfast foods.
"'The snake' is one of the best desserts in Moroccan confectionery, a treat not to be missed," writes Paula Wolfert. "It is served most often after a special dinner, with a glass of mint tea. The cake is prepared in the form of a coiled snake, and guests are invited to break off pieces the size they desire. Some cooks have taken to remaking the dish by dividing the almond paste and paper-thin pastry into individual servings. I like it in a snake form and have opted to present it that way here. The cake will keep for several days in an airtight tin stored in a cool place. You can decorate the top with chopped blanched almonds or dust with icing sugar and lines of cinnamon. The almond paste improves in flavour if made a few days in advance. The almonds are best ground when soft. Moroccan cooks boil them, then soak them in hot water for at least an hour before peeling in order to obtain the proper softness. I soften them by blanching them in a bowl of water set in the microwave for several minutes." In The Food of Morocco, Paula Wolfert gives instructions for making warqa, "the most prestigious pastry in Moroccan cuisine," and offers it as a traditional alternative to the fillo pastry used in this recipe.
Note Gum arabic, also known as mastic, is a
plant resin; it's available from Middle Eastern grocers and Greek
The Food of Morocco ($65, hbk) by Paula Wolfert is published by Bloomsbury. This recipe has been reproduced with minor GT style changes.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×