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We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.
After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.
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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Sokyo's Chase Kojima's new project is something completely new.
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.
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.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
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.
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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