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.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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."

GT's best dishes of 2012: Gareth Meyer

1. Slow-cooked beef short rib, braised tendon, black fungus, Neila 
Owner-chef Anna Wong always conjures something special from the cheaper cuts. In this case, beef short rib (not to mention tendon) is beautifully transformed by six hours of poaching in a master stock of ginger, garlic, star anise, onion, Shaoxing wine, coriander, cinnamon, and beef stock (pictured left). Neila, 5 Kendal St, Cowra, NSW, (02) 6341 2188

2. Cotechino sausage, lentils, sauce gribiche, Pulp Kitchen
Now this is pork with personality. The house-made sausage is uncompromisingly earthy, salty, and (for want of a better term) porky. The creamy and herbaceous sauce gribiche is a perfect foil. Pulp Kitchen, shop 1, Wakefield Gardens, Ainslie, ACT, (02) 6257 4334

3. Black pudding, smoked tomato and parsley salad, Cumulus Inc.
Even for boudin noir agnostics, this long-time Cumulus favourite dish will induce a moment of (welcome) epiphany. The rich clove and allspice laced pudding is deftly balanced by smoked tomato and a punchy parsley and red onion salad. Cumulus Inc., 45 Flinders La, Melbourne, Vic, (03) 9650 1445

4. Tart of truffled pecorino with pear purée, roasted hazelnut and saba, Dieci e Mezzo
With the unfortunate demise of Canberra's Dieci e Mezzo this spring, this lovely dish from chef Adam Bantock may well go the way of the dodo. Served as part of the Canberra truffle festival dinner, it represented a skilful interplay of bitter, sweet, salt, crunch and cream.

5. Sichuan-braised eggplant, rice noodle, minced pork, Golden Fields
It's a more-ish urban take on a classic regional Chinese dish: gooey eggplant, wobbly and soft rice noodle, and pork morsels bound by a sauce that perfectly harnesses the power of Sichuan pepper. Golden Fields, 2/157 Fitzroy Rd, St Kilda, Vic, (03) 9525 4488

6. Slow-cooked short rib, blackened eggplant, Momofuku Seiobo
A testament to the transformative power of 48 hours of slow, temperature-controlled cooking. Momofuku Seiobo, The Star, 80 Pyrmont St, Pyrmont, NSW, (02) 9777 9000 
 
7. Gnocchi, cauliflower purée, pangrattato, A Tavola
Cauliflower rarely knows these heights. Slow-cooked and puréed, it beautifully coats light-as-feather gnocchi - while fried florets add crunch. A Tavola, 348 Victoria St, Darlinghurst, NSW, (02) 9331 7871
 
8. Whiting, squid and chorizo, Aubergine
Sand whiting and squid are afforded a gentle treatment in this ship-to-shore number, but it's the inspired addition of smoked rice that seals the deal. Aubergine, 18 Barker St, Griffith, ACT, (02) 6260 8666

9. Beef brisket, fried bread and pickles, 4Fourteen
Few do slow cooking as well as Colin Fassnidge. The brisket in question here is beautifully braised in a master stock till the strands of meat and fat separate with the merest prod of a fork. Fried bread does double-duty, first offering contrasting crunch then helping soak up juices. 4Fourteen, 414 Bourke St, Surry Hills, NSW, (02) 9331 5399

10. Beef short rib, maple, soy, turnip, pearl onion, parsley root, Sage Dining Rooms
Sage's evolution into a fine diner is seldom more evident than in this dish. A juicy pink beef short rib glazed in maple and soy sauce. Parsley root takes the form of a sponge cake, pearl onion is blackened, and turnip puréed and dotted across the plate. Sage Dining RoomsGorman House Arts Centre, Batman St, Braddon, ACT, (02) 6249 6050

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
24.02.2017
Mexican ramen at Rising Sun Workshop
23.02.2017
Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017
What’s happening in South Yarra?
15.02.2017
Melbourne Food and Wine Festival’s chef collaborations
14.02.2017
Hot Plates: Long Chim, Melbourne
14.02.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

GT's best dishes of 2012: David Sly

He's made a list and checked it twice. Drum roll, please, fo...

GT's best dishes of 2012: Sue Dyson and Roger McShane

They've made a list and checked it twice. Drum roll, please,...

GT's best dishes of 2012: Max Veenhuyzen

He's made a list and checked it twice. Drum roll, please, fo...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×