We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.
Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.
Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.
For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.
Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.
Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
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.
Tell us about Tomahawk's menu, Ali.
Because so much work and love go into the craft beers we're showcasing, we want to complement and add to that. I want to put as much love into my cooking as the brewer has put into the beer.
What's your approach?
I take the best beers, try to take them apart, element by element, and work out how to use them in my food. We're smoking a whole rainbow trout, for example, using some hops in the brine and in the woodchips. We also stuff the fish's belly with herbs and hops to let the bitterness of the hops infuse the fish. Then we counteract the bitterness by glazing the outside of the trout with the extracted wort. The rainbow trout is a nice oily fish that just sucks up all the smoky flavours. It all works wonderfully.
Which beers have turned your head most recently?
Australia makes some great Russian imperial stouts. The Feral Brewing Co in Western Australia is doing one called Boris, and it's just so thick and luscious - it's like velvet. We're using it in pot pies, braising the lamb in it for about 35 hours. The results are richer and more robust than cooking with wine. Aussie stout and Aussie lamb - you can't go wrong.
Do you wind down with a beer at the end of a shift?
I love independent and craft beer, but I'm not a seasoned drinker. Two beers and I have to go home. I'm too busy for hangovers.
Tomahawk Bar, 5/182 Grey St, South Bank, Brisbane, Qld.
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...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×