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.
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Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
Bring a splash of striking copper to your kitchen with these burnished essentials.
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?
"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 firstname.lastname@example.org 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.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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.
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.
First it was the Negroni, but now a quiet Americano is Gay Bilson's drink of choice at day's end.
It's a treat to discover something quite late in life, be it a
novelist, a poet, a plant, a food or an afternoon cocktail. The
Americano and I met quite recently, which is to say rather late in
both our lives. Mine began in 1944 but the Americano was invented
in the 1860s in Milan. In 1995, when I took on the refurbishment of
the Bennelong restaurant (with partners Leigh Prentice and Anders
Ousback) at the Sydney Opera House, I had wanted the list of drinks
at the central bar to include only classic cocktails rather than
those invented yesterday by a barman who replaces the
tried-and-true with something new. The Manhattan, for instance, was
on the list, as was the Negroni. Were it not such a stinker, I
would have included the Stinger for its literary connection: John
Updike's Harry "Rabbit" Angstrom took to drinking Stingers in
Rabbit Redux. He had been a Daiquiri man in the first of the
Rabbitnovels. As an admirer of Updike's wonderful portrait of
Middle America, I once ordered a Stinger (brandy and crème de
menthe), drank it out of literary loyalty, and left it there. I did
include one drink that seemed to have no formal precedence, and
named it for the novelist who told me about it in London. The
Barnes is built with sloe gin (not a true gin but an alcohol
infused with the astringent blackthorn or sloe fruit), gin, orange
juice and blood orange juice, stirred and served over ice. It is,
of course, a seasonal cocktail, because of the blood orange, but
all the better for its short annual life. Having turned a living
English novelist into a drink, I sent the bar menu to Julian Barnes
and he kindly gave his permission, after the fact. Indeed, he was
rather chuffed. When he ate at Bennelong in 1998, we made a Barnes
granita for his table as a prelude to the desserts, shaving very
dark Valrhona chocolate over the frozen ingredients. Nearly 15
years after this pretty invention I am of a mind to create it
The Negroni is equal parts gin, Campari and sweet vermouth, served on ice. It is, then, a rather strong drink, and so is not my cup of tea. Nevertheless, a couple of years ago I began to make one every now and then at the close of a day's gardening or cooking and rather enjoyed it, which is to say no more than one. When I mentioned my admiration for the Negroni to a friend who is far more knowledgeable about alcoholic drinks than me, he drew my attention to the Americano. The Americano, he said, is an "afternoon cocktail" - that is, long and far less alcoholic than the Negroni. The Americano became my drink of choice at the end of the day. The gin stays in the cupboard and a big splash of soda is added to the Campari and sweet vermouth. I also add a quarter of an orange, sometimes more, washing and drying the skin first, and squeezing some of its juice into the glass. I have moved from grape, almond and olive country south of Adelaide to the lush green humidity of northern New South Wales. Ginger, chillies and Vietnamese mint may be the replacement food triumvirate, but drinks are drinks and the Americano has moved with me. The few people I know here came over for drinks; the landlady loaned me the right kind of glass and the Americano continued its existence in yet another climate. This new friend will outlive me - that's what traditional things do - but we shall have had a good time together, late in life, wherever we have had the makings.
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