Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.
Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!
Subscribe to Gourmet Traveller for your iPad.
We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.
After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.
Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.
Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sokyo's Chase Kojima's new project is something completely new.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
What brings people together more than tequila? Tequila, tacos and cake.
Kensington, hold onto your hats.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
"'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.×