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Null Stern Hotel in Switzerland is breaking all the rules.
Comfort and convenience come hand-in-hand at Australia's nicest affordable hotels.
More than a gateway to Angkor Wat, Siem Reap is a centre for Khmer culture, authentic cuisine and chic shops, writes Lara Dunston.
Every day unfolds as a fresh series of adventures for Helen Anderson aboard a Silversea expedition in French Polynesia.
At Mercado, Nathan Sasi and his team like to do things the hard way, putting the focus on the craft of the chef, writes Pat Nourse, and the art of flavour.
A new cocktail lounge and Italian restaurant on Oxford Street that sidesteps Sydney's lockout laws for late night hip-hop and cheese.
The best kind of smoke-bomb.
With a charcoal grill, fine local produce and takeaway oysters, this summer’s new hotspot is poised to open for service.
Looking to pair your gin with more than just tonic? These gin cocktails work wonders with your favourite botanical-based spirit.
Our heart-warming ragu recipes range from a quick crowd-pleasing Bolognese to pigeon gnocchi and slow-cooked pull-apart lamb shoulder.
Welcome to the countdown to this year's Gourmet Traveller Restaurant Awards, our salute to the talent delivering the finest eating and drinking in the country. Here are the finalists.
Sink down into these tubs with a view.
As the nights get longer and darker, so do the leafy greens. From a hearty wild rabbit teamed with cavolo nero and olives, to a warming broccoli soup with creme fraiche and hazelnuts, here are our favourite ways to work your winter greens this season.
If you're after an ethereally light and fluffy cake, this one's not for you. A dense and delicious number, it has a just-set cream top that's crying out for a generous drizzle of maple syrup. And who are we to refuse? In New England this is served with crisp bacon for breakfast, but we like it as a dig-in dessert, too.
I grew up with a rambling passionfruit vine on the back fence, so in summer there were endless supplies of this delightful and exotic fruit which we mainly squeezed directly into our mouths, or occasionally scooped over vanilla ice-cream.
I love the unique flavour of passionfruit, juicy and a little piquant. The juice makes a terrific curd (mixed with a little orange juice) and I do have a soft spot for old-fashioned passionfruit pavlova.
A vigorous evergreen vine originally from the Americas, it is native to subtropical and tropical regions but has established itself well in Australia. In hot climates, passionfruit vines produce fruit all year round, peaking in summer and again in winter, but in cooler climates fruit ripen in mid to late summer only.
A ripe passionfruit turns from green to dark purple then starts to wrinkle. Very wrinkly fruit that feels light may be overripe and empty of juice. Choose fruit that is dark, heavy and beginning to wrinkle. I like to make passionfruit curd to swirl through organic cream or a great yoghurt and serve with cake, or to fill a classic sponge along with some whipped cream.
Cranking up the oven on a hot Christmas day isn’t really all that appealing, yet the tradition of roasting turkey come Christmas has endured here in Australia. For me, it’s about sourcing the very best turkey, cooking it gently and slowly and wholeheartedly celebrating this great, albeit ridiculous, tradition.
I recently spoke with a turkey farmer out in Dadswells Bridge in western Victoria who rears beautiful free-range turkeys of excellent quality. Daryl Deutscher has been breeding turkeys for 35 years now and is passionate about his birds, especially his rare-breed varieties, which have been a hobby since childhood. His turkeys always receive high praise from the specialty shops that sell his produce, and Daryl attributes this to the high-quality diet, the breed, plenty of sunshine and access to pasture.
I am pleased that the quality and range of turkeys available nowadays have vastly improved. A good, free-range bird reared well makes all the difference. Quality butchers and specialist poultry suppliers offer fresh (as opposed to frozen) and free-range birds of various size. Buying from a quality supplier is definitely worth the effort and it pays to order well in advance.
I prefer to cook a large turkey because an older bird will have a more pronounced flavour than a younger one, and because everyone loves the leftovers. An older bird also has a little more fat than a young one, and cooked on the bone it will be succulent.
Regardless of the size of your turkey, the best way to cook a bird is gently. The most common turkey ruination comes from overcooking your bird at too high a temperature – turkey is actually quite a delicate meat and requires a delicate hand. Relatively slow roasting with plenty of basting will give you a moist and tender bird.
I remember as a child my mother bringing home punnets of her very first Australian redcurrants. She was beside herself with excitement – berries from her home country. Back in Bavaria they grew on a bush in her family’s backyard and she had grown up eating redcurrants every summer, usually picked in the countryside. I remember that every summer after that, mum would bake flans with a sponge/biscuit kind of base filled with custard and topped with redcurrants, and also delicious cheesecakes made with quark and topped with redcurrants and a beautiful red jelly.
Redcurrants are a little sour, which is why they go so well with cream and custard but also why they need a little sweet jelly or sugar for balance. Of course redcurrant jelly makes a divine accompaniment to baked ham or turkey and is equally delicious on buttered toast.
My uncle Wilfried grows redcurrants on his farm in G
Apricots, bananas, berries, cherries, lemons, lychees, mangoes, pineapples, rockmelons, Valencia oranges, watermelons.
Asparagus, avocados, capsicum, celery, cucumbers, eggplant, lettuce, onions, peas, squash, sweetcorn, tomatoes, zucchini, zucchini flowers.
Atlantic salmon, blue swimmer crabs, Sydney rock oysters.