The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Are restaurants doing the healthy food thing right?

How are restaurants addressing our desire to eat more healthy foods and are there any restaurants doing this well?
By meagan
Pat Nourse, Gourmet Traveller features editor and restaurant critic, answers:
Broadly speaking, I’d say that healthy eating and restaurant food don’t have an enormous amount to do with one another. Sydney chef Janni Kyritsis, of the much-missed MG Garage, always said that food at that sort of restaurant was designed for special occasions, not for every-day eating. Though restaurants are vastly less dependent on dairy than they were in, say, Escoffier’s day, butter is still a favourite way of giving a flavour hit (beware vegetable side dishes: they’re especially butter-drenched). Fat, chefs are fond of saying, equals flavour. As does salt.

Taking food ethicist Michael Pollan’s dicta as the basis of what we consider to be healthy eating (“Eat food. Not too much. Mostly plants.”), the average menu at a starred restaurant ticks the first box but falls largely flat on the other two, offering (if you have entrée, main and dessert), probably enough protein and fat for the entire day’s worth of meals but with little in the way of vegetable nutrients.

A balanced menu should offer lighter options to balance the heftier stuff, and I’d say that restaurants are generally moving towards maximising flavour while minimising bulk and what you choose to eat there is always going to play a big part. No one’s putting a gun to your head when you’re choosing between the pork belly with butter-enriched mash and the steamed blue-eye on greens, and likewise, you’re probably going to have a better shot keeping it real at a sushi bar rather than a bistro – but there again mercury-laden fish and high-GI sushi rice may be worse for you, personally, than, say, a salad and a steak (watch those frites, though). 

Perhaps the best take-home message is that restaurants can be a healthy part of a balanced diet because they make you happy. All the more reason to visit the good ones.
GT
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2017 Restaurant Guide

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