We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Is this a return to glory for a glamorous Melbourne address?
One of Sydney’s hottest restaurants is about to branch out in Asia.
Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.
At Sydney restaurant Sasaki every design detail has been sourced from the owner’s hometown, down to the custom spoons and wallpaper.
When it comes to ever-changing food fads, the trick for farmers is to winnow the wheat from the chaff, according to Paulette Whitney.
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?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
Melbourne’s leading chefs and restaurants and more than 200 Italian wines are in store.
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.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
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.
Here's to gluten-free desserts so good you'll never be able to tell the difference.
A celebration of one of our favourite breakfast foods.
Whether it's your own catch of the day or a market purchase, armed with this guide you'll no longer be at the mercy of the fishmonger. As long as your knife is sharp enough to shave with…
Filleting your own fish
You'll be left with fish bones with which to make stock and, of course, perfect fillets ready for the pan. Well, perfect after a little practice that is.
Commonly, beginners find they are left with too much flesh on the bones and not enough fillet. One of the most important things to remember when filleting a fish is that you should use the fish's bones as your guide. If you run your knife along them when removing the fillet, you can't really go wrong.
Using scissors, remove the dorsal fins first - this makes the job much easier and you won't prick your hands in the process. Using your knife to cut behind the head and along the top of the fish is the next step, followed by the final cut along the bones before removing the fillet. The job is then repeated on the opposite side - remember this doesn't need to be done with any great speed, you're not working in a commercial kitchen. Take your time to avoid ending up with a mangled fillet and don't worry, with practice you will eventually get faster.
The filleting process shown over the page is for a round fish such as snapper, bream, mullet, blue-eye trevalla and so on. Flat fish, such as flounder or sole, use a slightly different technique given they have four fillets rather than two. Despite the extra fillets they are actually easier to work with because the structure of the bones is flat rather than curved. Cut first along each side of the backbone, which runs straight down the middle of the fish. Then, starting at the backbone, cut away the fillet along the bones. It's easiest to do this with a thin, flexible filleting knife that you can lay flat against the bones. Lift up the fillet as you go so you can see the bones and your progress. Remove the fillet and repeat with the other one on that side. Then turn the fish over and repeat.
If you'd like skinless fillets, lay them skin-side down on a chopping board, hold the tail end down with a finger and, starting at the tail, run your knife along the fillet between the skin and flesh with the blade ever so slightly angled towards the skin. Once again, practice makes perfect. And finally, don't even think about trying this at home without a super-sharp filleting knife.
Filleting a round fish
1 Using a pair of kitchen scissors, remove dorsal and pectoral fins and discard.
2 Using a sharp filleting knife, cut behind the head towards opening near gills.
3 Run filleting knife along top of fish just deep enough to expose the backbone.
4 Starting at the tail, with filleting knife flat against the bones, cut from tail to head using bones of the spine as a guide. Hold the fillet as you cut until completely removed.
5 Turn over fish and repeat. The finishing touch is pin-boning (this is important for large fish). Using fish tweezers, remove pin-bones from fillets, dipping tweezers in water to rinse as you go. For smaller fish fillets, it may be easier to trim the pin-bones by making a V-shaped incision around them, using a knife.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×