The 50th Anniversary Issue

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 Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

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.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

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.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

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.

Aerin Lauder’s Morocco

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 hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Spiced nuts

You'll need

1 tsp each cumin seeds, coriander seeds and fennel seeds 1 eggwhite 15 gm caster sugar 450 gm mixed nuts, such as raw cashews, natural almonds and unsalted peanuts 50 gm pumpkin seeds 2 tsp paprika 1 tsp dried chilli flakes Finely grated rind of 1 lemon


  • 01
  • Preheat oven to 150C. Pound whole spices in a mortar and pestle until coarsely ground, then set aside.
  • 02
  • Whisk eggwhite in a large bowl until firm peaks form (1-2 minutes), gradually add sugar and whisk to combine. Stir in remaining ingredients and 3 tsp sea salt, spread on an oven tray and roast, stirring occasionally, until golden (15-20 minutes). Set aside to cool then break into pieces and serve. Spiced nuts will keep in an airtight container for a week.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Dec 2012

You might also like...

Tzatziki with zucchini fritters



Char-grilled pineapple wedges with chilli salt


Southern fried chicken with smoky maple caramel

Pork, veal and fennel sausage rolls


Smoked salt and vinegar chips

Salt cod brandade with radish and citrus dressing


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.