Healthy Eating

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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Pea and ham soup

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

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.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

And the winners are...

Find out who won the Australian Gourmet Traveller 2013 Restaurant Awards

If you were to try to cram all of the year's restaurant trends into one dish, it might not be pretty. If you smoked some foraged saltbush, made a panna cotta out of it, put a quenelle of natural-wine sorbet next to it (and maybe a Rottnest Island scallop or some Tasmanian striped trumpeter), you'd certainly be halfway there, though the plate would have to go; a board or a slate would be more on-trend. Put it all on an iPad playing the Velvet Underground and serve it as a shared plate and you've got the microcosm nailed. And that's even before you top it with a 60-something-degree egg, some kimchi and a few leaves of red elk.

Pulling out trends like this and making sport with them is, of course, easier than shooting fish in a barrel (we're tipping the demand for barrel-shot fish to be huge in 2013, by the way), but the changes underway in our leading restaurants are real and significant. For one, the stigma that has kept a lot of native ingredients out of our top eateries for the past decade or so appears to have well and truly passed.

The continued interest in wild ingredients dovetails with the back-to-the-future neo-Thoreauvian touch brought to kitchens thanks to the renewed interest in smoking, drying and pickling. We don't need these techniques for their preservative qualities any more, of course (we have sous-vide machines for that, right?), but we're rediscovering the pleasures of the way they alter ingredients. Like the interest in heirloom breeds and varieties of animals and plants, it might be a reaction to the increased homogeneity of our everyday food supply. Or maybe it's just because it tastes good.

The dude food wave has well and truly rolled back, leaving better burgers, dogs and a lexicon of barbecue terms in its wake, but it's a term that lost its usefulness almost as quickly as molecular gastronomy, the culinary equivalent of persisting in saying "metrosexual".

If you were looking for evidence of straitened times and you were flipping through the pages of the guide or through the menus and wine lists of the winners of these awards, you could perhaps point to the number of dishes to share, or the greater number of restaurants focused on casual walk-in trade. But if you were trying to build an argument that fine dining is dying, you'd be pushing it. The past year has seen some significant closings, true, but at the same time, those goodbyes have been outweighed by the hellos. Despite an increasingly tough and competitive landscape, there are still young men and women joining the ranks of those Australians bent on making their mark on our food scene by dint of passion, inspiration and more than a little blood and sweat.

Speaking of passion and inspiration, we'd like to express our gratitude to Commonwealth Private and Wedgwood. They're as interested in rewarding achievement and celebrating commitment to excellence and attention to detail as we are, and their support, along with that of Vittoria Coffee and Riedel, has made these awards and the new edition of the GT Restaurant Guide a reality.

And now, to this year's champions. We who are about to dine salute you.

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