After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Campari with your cornflakes? Whether booze is okay at breakfast depends on time and place, writes Max Allen.
Sydney's food supergroup are back at it, bringing big flavours and a rollicking drinks list to a buzzing space in Surry Hills, writes Pat Nourse.
Spirit House has a sleek new bar where you can enjoy Thai snacks with a twist.
A Florentine chef and an elegant new space bring a touch of the Old World to the latest Four Seasons restaurant.
We talk to Jason Held, CEO of Saber Astronautics, about his flying routine and his favourite hotels for business travel.
Popolo gives way to Marta; lovers of cacio e pepe pasta prepare to celebrate.
For a taste of old Cuba, Lydia Bell heads east. The Oriente and its stridently Afro-Cuban capital, Santiago de Cuba, remain largely untouched by the wave of change sweeping the island.
Deliver a stylish breakfast in bed or spread the love and take dishes to share to the table.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
These fluted French doughnuts are made from a choux-like pastry dough, giving them a light, airy texture. Crullers are best eaten the same day they're made.
From mushrooms on gruyere toast to tapioca porridge washed back with a satisfying honey and fig jam cappuccino, there will be no complaints when the alarm goes off tomorrow.
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.
Yes, it's freezing, but winter needn't always mean rich ragus and rib-sticking meals. Try out these lighter recipes during the colder months.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
There's nary a chef who shows up at a food festival these days
without some sort of intro roll or other AV fluffing, but Ben
Shewry is way out in front. The Attica chef is no stranger to the
production of short films - in fact, he's formed a production
company in Melbourne with his pals Johnny Abegg and Colin Page (who
also shot Shewry's 2012 book, Origin). Their first outing
suggests that their interests lie a fair way left field of the
usual chop-and-chat material. In fact, the video is so graphic that
we can only show you a snippet above - hop on over to Awakau Road Films'
channel for the whole thing.
In the meantime, the culinary auteur gave us the lowdown on the new string to his bow.
Gourmet Traveller: So, Ben, what the hell?
Ben Shewry: Well, I was kind of tired of seeing the old "chef makes a beautiful film about his garden filled with poetry, classical music and tweezers". It was also terrific fun to typify some of those age-old angry chef stereotypes.
Is this you working out some issues?
This is actually a pilot for a real-life reality TV series about me and what a great boss I am. I was caught on film by hidden cameras being myself. I should probably feel ashamed. But then again, my staff did murder me.
How long did this all take?
Well, it took me maybe a week to write it. Johnny Abegg (a partner in Awakau Road Films and good mate) and I fleshed it out for a couple of days. Then two full days shooting at Rippon Lea Estate in 40-degree heat. (Yes, that compost pile was steaming. And, no, my wife wouldn't let me back in the house that night with rotten organic matter coming out of my nostrils). About a week or two of editing, a few months of procrastinating, a few more months of music rights negotiating and here we have it.
Were there many volunteers among your staff to play the part of your murderer?
They were lining up thick and fast, but there could only be one.
And who is that under the sack getting whacked with the tennis ball?
That's Matt Boyle, one of my recently qualified young chefs. He's also the werewolf-type character and the one who rallied the staff to turn against me. Later in the film he's seen feeding my body parts into the wood chipper. Kids these days, eh? Treat them with love but they just want to make a burger out of ya.
Is that a Thee Oh Sees number you've got as the soundtrack?
Man, I can't tell you how much of a pleasure it was to get the music rights to that song. The Thee Oh Sees are one of my favorite bands of all time and the founder of the band, John Dwyer, was incredibly generous.
What's next for you, cinematically speaking?
I've recently founded a little film company called Awakau Road Films with three great friends - Johnny Abegg (director, cinematographer, editor and all-round brilliant film-maker), Colin Page (second camera, prop designer and still photography) and Tad Lombardo (producer and manager). I guess I'm the trouble-maker in a way: I write the stories or content and then we all do our best to get into a deep vein of creativity. The whole thing is done on our own time on limited budgets and that's the really fun part, creating little stories out of nothing. The next production from Awakau Road is more serious. Johnny and I are definitely drawn to the darker and more realistic side of storytelling. The more raw and real the better.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
There are a lot of food shots on Instagram: the good, the ba...
We asked Australia's leading chefs to name the restaurants t...
The world is getting hotter and we’re not talking about glob...
On the eve of the second outing of one of the world’s strang...
Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...
The 2014 50 Best Restaurants in Asia were unveiled this week...
With its complexity in flavour and texture, seaweed is the c...
Tell us about Tomahawk’s menu, Ali...
A mighty fine plate of beef short ribs with roast celery vin...
Farm-to-table is a neat catchcry but, argues Dan Barber, one...
You’ve just released your first cookbook, a tribute to Lomba...
Here's the list of our 2016 Restaurant Guide Top 100. How ma...
Rene Redzepi may be headed to Sydney next month, but he's ba...
Music is a key ingredient that can turn your party from good...
Sydney’s new wine bar is going back to basics.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×