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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.
How do you remake a landmark without compromising its essence? The new Ritz Paris pulls it off in rare style, writes Susan Skelly.
A Thai-Laotian mix opens in Braddon.
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.
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.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
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.
At its simplest, curing meat requires nothing more than salt, but the addition of sweeteners, such as sugar or maple syrup, as well as spices and herbs and even wine adds extra layers of flavour. When curing, it's important to work cleanly and to use the best and freshest meat. Here, we've opted for free-range pork belly with a good amount of fat, but if you prefer more meat than fat, try a thin piece of rump. When curing over a long time, food safety as well as the appearance of the meat are important considerations, so pink curing salt containing sodium nitrate is often used. This eliminates botulism and preserves the pink colour of the meat; we've added a small amount to the salt cure here for this reason. Lentils are a classic accompaniment to cured meats, here steeped in a tangy vinaigrette that cuts through the meat's richness. Start this recipe at least five weeks ahead and up to three months. The curing process will be faster if done in a cool draughty place.
Note Pink curing salt #2, also known as Prague powder #2, contains salt, sodium nitrite, sodium nitrate and pink colouring, and is formulated for longer cures; look for organic curing salt with natural food colouring, available from specialty food stockists such as The Melbourne Food Ingredient Depot.
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