Get our Gourmet Fast app and you can download 140 recipes for your iPhone.
Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.
Subscribe to Gourmet Traveller for your iPad.
Gentlemen’s clubs offer a rare pleasure for those in the club, but the food’s not flash, writes Fergus Henderson.
Be they baking ingredients, pastas or homemade treats, store your pantry staples for keeps.
Meaghan Wilson-Anastasios reflects on a transformative visit to Gallipoli, as we mark the centenary of the landing.
Proving that when it comes to baking, old-fashioned is the next big thing.
The time is ripe, the fuse has been lit and Lennox Hastie's Firedoor is about to explode onto the scene.
From a former cattle station gone luxe to a property literally on a lake, here are some of Australia's most unique travel experiences.
This year, Dom Perignon has teamed up with Spanish chef Ferran Adria to "decode Dom Perignon".
Lost Heaven is Melbourne's Hu Tong restaurant group gone Sichuan - which translates as good regional food with smartly honed design principles.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
The food of Turkey is laden with spice, full of colour and bursting with flavour. Check out our top Turkish recipes here.
American apple pie and Anzac biscuits are first-class allies in a dessert that combines comfort and crunch.
Meatballs come pretty close to the top of the scale when it comes to comfort eating. Check out our slideshow for some of the meatball recipes we love, ranging from the classic (spaghetti con polpette) to the slightly less familiar (rabbit broth with rabbit and barley dumplings).
Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
Il Palagio, the 16th-century Tuscan estate restored by Sting and Trudie Styler, is now taking reservations, writes Josephine McKenna.
It’s been an amazing journey for this furry fruit, transplanted from the mountains of south-west China to be commercially cultivated in New Zealand (such is its connection with that country, that, according to Larousse Gastronomique [Hamlyn], New Zealanders eat kiwifruits “at every meal, fresh as a dessert, or in a salad”).
Originally known as the Chinese gooseberry, it was probably rechristened kiwifruit for marketing purposes. The father of the commercial version was Auckland nurseryman and horticulturalist Hayward Wright, who selected the current green breed in about 1930. Known as the Hayward variety, it’s hardy, with a long shelf life, making it an ideal export fruit.
The kiwifruit has gone on to travel the globe, and is now also grown in California, Chile, Japan, France, Spain, South Africa, Australia and Italy. The largest producer is actually Italy, followed by New Zealand, while Australia is a relatively new producer. Harvested mid-winter, the kiwi is full of vitamin C, containing more than 100 per cent of the recommended daily intake. For most, the kiwifruit is an omnipresent part of pavlova; its popularity rose to great heights in the late 70s and the 80s on account of nouvelle cuisine, then became unfashionable in restaurants by the 90s. The fruit has seen a revival in recent years, thanks largely to the introduction of the Zespri gold variety.
There are more than 50 known types of kiwifruits growing in the wild, with the fruit ranging in size, colour and sweetness. New Zealand’s HortResearch is developing new varieties for commercial production, after the success of the Zespri gold and baby kiwifruits (also known as the arguta).
The green Hayward variety commands market share. Oval-shaped with a furry brown skin, the fruit’s emerald-green flesh is firm and slightly tart in taste. It is particularly popular in parts of Asia where green is considered a spiritual colour. Green kiwifruits are harvested from June to December.
The new kid on the block is the Zespri gold with its smooth light-brown skin and pointy crown. The bright golden flesh is sweet with some tropical nuances. The Zespri gold season is slightly shorter than that of the green, starting in about June and running until September.
The arguta, or baby kiwifruit, is only in the early stages of introduction to the market. Its light green, grape-like fruit is often referred to as a berry, because of its small size. It has a smooth, edible skin and limited availability – from February to March.
To buy, store...
A kiwifruit’s robust skin keeps its flesh well protected. Choose firm fruit with no soft or mushy patches (they indicate bruising and over-ripeness). The green Haywards are best when left to ripen and soften slightly at room temperature before consuming, while the gold variety are a little more fragile than the green and are best eaten while firm. The fruit can be successfully stored in the refrigerator to prolong its shelf life.
Cooking kiwifruits destroys the delicate flavour and increases their tartness, so fresh is the way to go. Pavlova isn’t a bad idea; the tartness of the fruit is a perfect foil to the meringue and accompaniment of sweetened cream. Kiwifruits also respond well to freezing and are great in a simple granita or sorbet. A marinade is another way kiwifruits can be used in cooking as they contain the enzyme actinidin, a chemical meat tenderiser. The same enzyme also breaks down the gel in gelatine, so if you want to make kiwifruit jelly, the fruit (as with pineapple) must first be poached.
*For a kiwifruit granita, peel and purée green or gold kiwifruit flesh in a food processor until smooth, add sugar syrup and a squeeze of lemon juice to taste and pour into a shallow freezer-proof container. Freeze for 1 hour or until it is just starting to freeze around the edges, then stir
Cumquats, grapefruits (pink and yellow), Lady William apples, lemons, mandarins (Ellendale and murcott), oranges (blood and Seville), papayas, pawpaws, pineapples (smooth-leaf), tangelos.
Globe artichokes, Asian greens (bok choy, choy sum, gai lan, wombok), asparagus (green and purple), avocados (fuerte, hass, sharwill), beans (broad and green), broccoli, cabbage, cauliflower, garlic, ginger, green peas, leek, onions (salad and spring), pumpkin, rhubarb, silverbeet, spinach.
Australian salmon, black bream, coral trout, John Dory, ling, mackerel, mirror Dory, silver trevally, snapper, spanner crab, yellowfin tuna, whiting (school, trumpeter, sand).