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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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.
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.
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.
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.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
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.
Cue the Champagne.
Discussing the real issues faced by chefs and producers.
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.
Smolt is the Volvo of Hobart restaurants: always reliable, without making a fuss. Secure in their sleek surrounds, staff are efficient and knowledgeable. Seasonal menu changes don't eliminate the gold standard of the regulars, with scallops on silky saffron risotto and fluffy gnocchi set against meaty mushrooms both highlights. The pizze are crisp and slow-cooked meats make for filling main courses - pork, for instance, with clever takes on the traditional accompaniments: a cloud of carrot purée, tart raw apple and fennel, and crunchy morcilla as moreish as crackling. With so much choice, it's easy to fall into a FOMO funk, but help's at hand in the form of small plates, offering the best of surf, turf and leaf, presented in an alluring mix of colours and textures. Juicy octopus rests in a garden of crushed potato, green beans, lemon and kale; a beetroot and goat's curd salad is Goldilocks right, not too sweet, not too tart. As a bonus, there's room for dessert.
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