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.
Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
Kicking off in February 2018, six exclusive cruises will take Gourmet Traveller readers far and wide, delivering exceptionable service, fine dining and, of course, a first-class travel experience.
What's next for the unstoppable spirit?
Sarah Oakes, GT’s new editor, reflects on her first issue – July, out now – and returning to the simple comforts of home.
"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 firstname.lastname@example.org 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.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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.
A celebration of one of our favourite breakfast foods.
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
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.
We're set to see more of Heston Blumenthal in Australia in
the year to come, but not, it turns out, because he's opening a
restaurant here. Or at least not yet.
The Fat Duck chef's bespectacled face will be beaming at us instead from the shelves of Coles and its advertisements as the British chef teams up with the supermarket to produce a line of name-branded food products for sale in its stores nationwide.
Blumenthal has had a similar relationship with top-end chain Waitrose in his native United Kingdom for the past five years. Coles and Blumenthal are yet to announce what the precise naming and extent of the line will be here in Australia, but Heston from Waitrose covers a broad sweep of the aisles, with everything from a gin flavoured with Earl Grey and lemon to burger patties made in the style he researched for the In Search of Perfection TV show.
Ready-meals are a significant chunk of the Waitrose range: chilli con carne with chilli butter, for instance, or macaroni and cheese tarted up with cauliflower, pecorino and (gulp) truffle oil. But it also includes fresh sea bass fillets with samphire and vanilla butter, salmon smoked over lapsang souchong tea, and a ham-hock terrine, while the sweet options extend to chocolate-coated popping candy, chamomile panna cotta, and salt-caramel popcorn.
The Christmas products Blumenthal produced for Waitrose, including a pudding with a "hidden orange" centre and pine-scented mince pies, have been sell-out successes, and enjoyed similar popularity as a trial release Down Under through Coles last December.
In Australia, Blumenthal's work will be sold across fresh, frozen, bakery and other sections of the store, and he says he wants to use the collaboration with Coles to put the spotlight on top local farms and producers. "Australia has some of the best produce in the world, some of the best beef, and a lot of very interesting indigenous stuff that I've barely heard of, so the idea is to discover more Australian produce together," he says. Because the products planned for the Coles range will be "high-end", he adds, he has a lot more flexibility to do smaller runs with smaller producers than he'd be able to do with Waitrose.
"Some of the differences between here and the UK are interesting, too," he says, citing the quality of bacon made in the traditional British style - something he'd like to look at making here.
These brand extensions, he says, are all about bringing the benefit of the discoveries he and his team have made to a far larger group than just those with the wherewithal to visit his restaurants. "Us chefs like to think we're the centre of the universe, but our restaurants don't really feed that many people… the big impact is on the general public, and supermarkets can do that.
"It's not just about me sticking my name on a packet. We've got three development kitchens now, and I spend a large amount of my time working in them, and the idea is to use some of the techniques we've developed over the last five years for this sort of production."
And what about that rumoured branch at Sydney's Crown development? "The answer is: no, I'm not opening a restaurant in Sydney. Would I like to? Yes, I would."
Blumenthal says Dinner, the restaurant he opened at the Mandarin Oriental in London in 2011, would be the model he'd consider exporting. "Dinner was always designed to be something we could roll out, and the idea is that you could open them in countries where there'd be a historical connection with Britain. You'd have the base menu, but then maybe also dishes that reflect British influence in the country from the past. Because we've got a relationship with Breville and now with Coles, I'm coming to Australia more than ever. Again, nothing's signed up, but I would love to have a restaurant in Australia, definitely."
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×