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A slew of new projects takes shape in the Greek capital, which is slowly shrugging off a seven year recession.
We learn the secrets to a smooth flight from five regular Business Class travellers.
Pasta master Orazio D'Elia brings his experience to our Gourmet Institute series for 2016.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."
What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.
I love the anticipation of Christmas when the pace slows down and we settle into a simmering hot summer. For me, this is a time to recapture memories from my childhood: the sweet freedom of long summer holidays, my mother baking special cakes, German chocolate Advent calendars, candles being lit and decorations being put out. I long for the smells of December – clove and cinnamon, smoky incense and my mother’s Stollen. So I keep myself busy baking, entertaining and making pickles and jams. No wonder it’s such a hectic time of year!
What’s more luxurious than a great lobster served with egg-rich mayonnaise, sea salt and lemon, crusty buttered bread and a bottle of aged white Burgundy? This year, for our Christmas entrée I’ll be making freshly cooked lobster on a salad of cubed avocado with finely chopped green chilli, preserved lemon and coriander, dressed in extra-virgin olive oil and Champagne vinegar. And I’ll be serving it with watercress and a bottle of Spanish albariño.
Once known in the southern states as crayfish (it’s officially ‘rocklobster’ but, for our purposes, ‘lobster’ will do nicely), the season for lobster is in full swing by Christmas. There are four types available in Australia, all harvested live from their coastal seabeds. The most important thing to look for when buying is quality. Crustaceans deteriorate very quickly out of water. A fresh lobster should feel heavy for its size and be lively when picked up – the tail will flap aggressively and the front legs will lift up. Cooking a live lobster is not for the faint-hearted but is well worth the effort if it’s going to be your pièce de résistance. Kill them quickly and humanely because their meat toughens and the quality of their flavour suffers if they are stressed. Chill your lobster in a freezer for at least 30 minutes. With a heavy sharp knife, pierce right through the shell between the eyes and cut through the centreline of the head and thorax. Fill the biggest pot you have (at least 5 litres) three-quarters full with water, add plenty of salt so it tastes like sea water (about ½ cup to every 2½ litres), and bring to the boil. Cook for 20 minutes per kilo.
There are some excellent seafood suppliers who specialise in freshly cooked lobsters, such as Vasiliki in Melbourne’s St Kilda. It’s a good idea to buy one already cooked, considering the time and nerve required to do it at home, but buy from a reputable source and order well in advance. See recipe: lobster bisque.
At their best, they have a rosy blush, freckles and a lovely sweet scent. They make beautiful tarts – lightly glazed with melted butter and caster sugar on puff pastry; with a smear of custard on shortcrust; in old-fashioned crumbles; or simply cooked with a little sugar – and wonderful jam. Apricots, like all stonefruit, are most flavoursome when tree-ripened. I prefer to buy them from good local greengrocers and farmer’s markets because they would’ve been picked fresh and will most likely be organic. Ripe ones should feel soft, give slightly in the hand and have a delicate perfume. Don’t choose on colour alone as some varieties are still pale when fully ripe. When under-ripe, apricots taste tart and are completely underwhelming. They’ll ripen if left out and will keep in the fridge for a few days. Try poaching them in a light syrup with spices such as cardamom, cinnamon and vanilla and, when cool, add a little orange-blossom water. Great with muesli.
Delicate, sweet and vibrant red, these are at the height of their season from late December and throughout January. The queen of berries, they make any dessert special. Add them to a hazelnut and chocolate gâteau or a tart made with pâte sablé and crème pâtissière. Stir them through vanilla ice-cream or set them in jelly made from sparkling Italian moscato, layered with mascarpone cream
Bananas, blackcurrants, cherries, gooseberries, loganberries, lychees, mangoes, oranges, passionfruit, pineapples, rambutans, redcurrants, strawberries.
Asparagus, avocados, beans, capsicum, celery, chokos, cucumbers, lettuce, onions, peas, radish, squash, sweetcorn, tomatoes, zucchini, zucchini flowers.
Abalone, blue swimmer crab, flathead, flounder, kingfish, salmon, prawns, snapper, squid, Sydney rock oysters, tuna, whiting.
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