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 and receive a free salt and pepper set - offer ends 26 March, 2017
Subscribe to Gourmet Traveller for your iPad or Android tablet.
More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.
Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
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.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
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.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
Cue the Champagne.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Lunch daily noon-3pm
Dinner daily 6pm-10.30pm
Restaurants like Coda have earned Flinders Lane its reputation as a locus of hip Australian dining. Adam D'Sylva's open kitchen is centrestage in a basement with statement lighting, leather banquettes and laser-sharp service. The cosmopolitan Asian menu kicks off with spicy morsels of Moreton Bay bug and charred pineapple wrapped in betel leaf, then turns up the Thai in a salad of calamari, green papaya and nahm jim dressing. Sommelier Travis Howe has a gift for choosing mood-appropriate wines from an exciting rollcall of Old and New World talents. You could easily blow the appetite on the duck curry, a dense and smoky concoction redolent with tamarind and galangal, and jumbo nuggets of pork hock showered with sriracha peanut praline, but it would be a shame to miss sweets like toasted meringue with vanilla sponge, mango and yuzu. If the lengthy carte leaves you floundering, go one of the exceptional set menus.
Set menus $60-$90
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×