We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.
Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.
One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
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.
Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
Dinner Mon-Sat 6pm-10.30pm
Is it a bar with good food or a restaurant with a good bar? You'll ponder this question as you arrive at Bar H, its welcoming lights glowing on a Surry Hills corner, empty wine bottles lining the window sills and the happy buzz of a hip crowd drifting onto the street. Upstairs is vibrant and bar-like, a place to sit on stools and down cocktails accented with lychee, turmeric and star anise. You can eat here, too, or opt for the intimate dining room downstairs to explore an original menu from chef Hamish Ingham that successfully marries Japanese, Chinese and indigenous flavours. A branch of saltbush, for instance, is fried tempura-style and served with chilli mayo, kingfish sashimi is elevated with twin sauces of yuzu kosho and nori, and kombucured Angus sirloin works perfectly with a miso sauce and mushrooms. An impressive drinks list created by co-owner Rebecca Lines includes wines by the glass or carafe, sakes, spirits and teas. Now, drink or dinner?
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