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An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
Note Recipes taken from The Australian
Women's Weekly Slow Cooker 4 ($12.95) published by Bauer Media
Group, available at selected newsagents and supermarkets. These
recipes have been reproduced with minor GT style
Prep + cook time 4 hours
1 Preheat oven to 180°C.
2 Heat 1 tbsp olive oil in a large flameproof baking dish over high heat, add lamb and cook, turning, until browned all over. Remove lamb from dish.
3 Heat 1 tbsp olive oil in dish over low heat, add carrot, celery, onion and garlic, and cook, stirring, until onion softens. Add paste and cook, stirring, for 1 minute. Return lamb to dish with herbs, sauce and stock, and bring to the boil.
4 Cover dish, transfer to oven and cook for 3 hours until lamb is very tender and almost falling off the bone.
5 Remove lamb from dish and, when cool enough to handle, shred meat coarsely, discarding fat and bones. Discard herbs from dish. Return lamb to dish with peas and spinach, and simmer, uncovered, until spinach wilts. Season to taste.
6 Meanwhile, boil, steam or microwave potatoes until tender, then drain and mash with butter and hot milk until smooth. Season to taste.
7 Preheat grill.
8 Transfer lamb to a 2.5-litre (10-cup) ovenproof dish. Spoon potato over lamb mixture and sprinkle with cheese. Grill for 5 minutes or until top is browned lightly.
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