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.
Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
With an endless coastline, bushwalks and vineyards aplenty, plus agreeable temperatures year-round, Port Macquarie might just be the east coast’s best kept secret winter getaway.
Michael Harden gives us a rundown on the menu at Tipo 00's new "not pasta" sibling. Surprisingly, his recommendations include a few killer pastas.
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.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
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.
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.
What's next for the unstoppable spirit?
The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.
The pride of many a backyard vegie garden, the zucchini was better known in the past as a marrow, grown to huge sizes and entered in the local show.
Today’s zucchini are actually young, immature marrows, the edible flowers of which are an unmissable delight.
Zucchini is a member of the Cucurbita pepo family of edible gourds, which includes patty pan squash, choko and pumpkins. The New Oxford Book of Food Plants by JG Vaughan and CA Geissler (Oxford University Press) explains that the species’ squash ancestors were a diet staple in pre-Columbian South America. The 16th-century European colonisation saw them brought to Spain, then to Italy and the rest of Europe.
Zucchini vines grow best in temperate climates worldwide and consequently feature in many national cuisines:
*French chefs braise them in ratatouille, in Italy the flowers are stuffed, and in Mexico the flower is preferred, often appearing in soups or fillings for quesadillas.
*The name comes from zucca – Italian for squash. The French/UK term, courgette, is a diminutive of ‘courge’ (squash in French). In Australia, the first zucchini were cultivated by Italian immigrants in the 50s.
*Picking them when very young – before the flower has opened and the fruit is barely finger-length – allows for profuse flower growth over several months, each shoot producing a great number of little zucchini.
*There are two types of zucchini flower: the small, readily available female is part of the immature vegetable, and the larger, more attractive male grows on a thin stalk. Both are used in cooking.
Although not usually sold by variety, the types to be found in green grocers vary in colour. Silver bead is very dark green, straight and long, and there are similar-shaped zucchini in paler green-yellow or golden colours. The Lebanese or grey zucchini is pale with white flecks, shorter, bottle-shaped and often used for stuffing.
In Australia, zucchini are mainly grown in the south-eastern states in all seasons bar winter; flowers appear at their best during summer.
How to buy, store...
Choose zucchini that are small but heavy for their size, firm, with glossy and tender skins. Keep stored in a plastic bag in the crisper for up to three days. They are available for most of the year.
Zucchini flowers peak in late spring to early summer and are best on the day of picking; otherwise, select ones bright in colour with no wilting or deterioration.
Trimmed of the stalk, zucchini can be cooked whole, sliced or grated, stuffed or used as stuffing, roasted, sautéed, stirfried, deep-fried, braised and chargrilled. They don’t lend well to boiling as they become waterlogged. When young, thinly slice and eat raw in salads, or marinate. Cut into batons for an accompaniment to dips.
Zucchini flowers may be sautéed, roasted, steamed, or stuffed. When stuffing, remove pistil and stamen, fill with desired ingredients, leaving enough room to twist the top of flower to seal. Simply steam, or batter or crumb and then shallow-fry or roast.
*For sautéed zucchini, heat olive oil in a frying pan, add thinly sliced garlic and cook until soft, then add thinly sliced zucchini and cook until tender. Add coarsely torn mint leaves, drizzle with red wine vinegar and season to taste.
*For a zucchini and feta frittata, sauté a finely chopped leek until softened, add a coarsely grated zucchini and cook until tender. Add coarsely chopped feta and finely chopped dill and season to taste. Whisk together eggs and a little cream and pour over vegetable mixture. Cook over medium heat until almost set, then place under a hot grill and cook until just set.
*For zucchini salad, thinly slice a small zucchini lengthways on a mandoline and place in a bowl with roasted walnuts, coarsely torn basil and parsley lea
Avocado, bananas, berries (blueberries, raspberries, strawberries), cherries, grapefruit, longans (pictured), loquat, mangoes, melons, oranges, papaya, passionfruit, pawpaw, pineapple.
Asian greens, asparagus, cucumbers, chillies, globe artichokes, green beans, lettuce, onions (spring, green), peas, potatoes, silverbeet, spinach, sweetcorn, tomatoes, watercress.
Abalone, Asian squid, Atlantic salmon, coral trout, eel, goldband snapper, leatherjacket, morwong, rock lobster, school prawns, tuna.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×