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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Andrew McConnell’s yakitori, buns, dumplings and lobster rolls head south of the river.
Sydney’s favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.
Our guide to the best of the region.
The Byron at Byron devises new ways to relax and revive.
Industrial designer David Caon shares his secrets on how to travel like a pro.
Is this the best-looking cafe in Sydney?
Load up your three-tiered tray with raspberry tarts, super scones and chicken curry puffs and get ready for a higher high tea with chef Bethany Finn from the Mayflower.
Goodgod returns to Vivid with another pop-up and an ambitious goal: to generate just one bag of rubbish in the process.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
Kick off winter with a week of cheese tasting.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Once you try your hand at making pasta from scratch, you'll wonder why you didn't do it earlier. Simple and satisfying, it also guarantees a quality result, says Lisa Featherby.
Note This recipe makes about 450gm of pasta.
You have to wonder when things became so convenient that homemade cooking turned into a chore. Understandably, we all lead busy lives and it's easier to grab a bag of pasta from the shelf than make it yourself. While there's plenty of quality store-bought pasta available, it's worth the effort to experience the beautiful time-honoured tradition of making your own.
Pasta holds many shapes and forms, and every Italian region has its own specialty. The method of making it in the traditional handmade way, without the aid of a pasta machine, is termed artigianale.
The following recipes were inspired by a trip through Tuscany and, in particular, a meal at a tiny casa-style restaurant in Lama Lisa. One of the local artisanal specialties here is the pici con salsa verde. I imagine this thick, hand-rolled pasta of varied length, coated in a fresh mint sauce, is made almost to order by a little Italian nonna out the back.
Rustichella casarecci, a pasta from Puglia, translates as 'rustic homestyle' and is a rolled, curved or twisted pasta that is made with a length of wooden dowel, the likes of which you can find at any hardware store. It is then twisted by hand to give it its 'S' shape. The grooves and hollows of this pasta catch the sauce and, as for freshness, it is full of life, slipping, slinking and sliding across the plate in a way that other pasta just doesn't have the guts to.
Traditionally, casarecci is made with an eggless and sometimes semolina-based dough. We've added eggs in our recipe and have used wheat flour to create a silkier, firmer and richer result. After all, let's face it, the beautiful imperfections of homemade food leaves room for adaptation.
We like to work with a '00' farino (flour), also known as strong or pasta flour. The gluten content of this type of flour is higher, making it stronger than other flours and more durable when cooked. You'll find it in select supermarkets and Italian delicatessens.
The ratio for good egg pasta is one egg to 100gm strong flour, but this may vary depending on the size of the egg and the quality of the pasta. Kneading is an important part of the pasta-making process since it strengthens the dough. Don't skimp on time with this - you'll have to knead for at least five minutes. The finish you're looking for requires a firm, elastic and dry-but not crumbly-dough. This texture is so important for hand-rolling pasta. You may need to add dusted flour sparingly until the right consistency is reached.
The rest is in the rolling. Using dowels of different sizes, you can create different shaped pasta, such as maccheroni from Naples or strozzapreti from Emilia-Romagna. Other shapes, such as orecchiette, can also be made without the use of a dowel by rolling, ridging and pressing the dough with your hands to create unique shapes and sizes. All that's left is to find your own olive grove and 'mangia bene'.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×