Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Five recipes for carrot cake

Whether paired with cream cheese, ginger, orange icing or caramel, carrot cakes are an autumnal sensation. Here are four to try.

Beerkary Bakery, Brisbane

This Saturday, after finishing a busy service at Esquire, Brisbane's top-ranked restaurant, chef de cuisine Ben Devlin will pull an all-nighter baking batches of sprouted-rye sourdough and malty brioche to prep for his Beerkary Bakery stall.

A passion project for Devlin and his partner, designer Yen Trinh, Beerkary combines two of the couple's favourite things - beer and baked goods - and will feature at special events.

It came about after a lunch Devlin cooked at Sydney's Sixpenny, and there have been a handful of subsequent Brisbane pop-ups.

On Sunday, Beerkary Bakery will collaborate with Melbourne brewer Killer Sprocket at Brisbane's inaugural Beer inCider, a new craft beer and cider festival. Hot-smoked pastrami pork jowl and sauerkraut sandwiched between slices of rye-IPA sourdough are part of a line-up of snacks that sounds very promising indeed.

The likes of "beerclairs", made using Vienna malt and juniper, and Vienna malt brioche with pine-smoked king trout, juniper hollandaise and pickled onion will be up for grabs. The trout brioche is designed to play nicely with Killer Sprocket's Hey Juniper, a new American-style pale ale the brewer is launching at the festival. There's also a vegetarian option which has salt-roasted sweet potato with pine and juniper in the salt crust.

"Beer-matching gives you opportunities to use beer flavour profiles but also to use some of the ingredients that are used in the beer-making process," says Devlin, a regular at Capalaba's Craft Brewer. "There's an amazing library of hops and malt to experiment with - about the only thing I haven't done is actually brew beer at home.

"Working with beer and beer-making ingredients has been a lot trickier than I originally thought. But that's the whole reason for doing it… to experiment and have some fun," says Devlin. "It's nice to find reasons to be open-minded because you find yourself going down different paths creatively."

The Beer inCider festival runs 20-21 September at Albion Park Harness Racing Club, Amy St, Albion, Qld; the Beerkary Bakery stall opens at 11am on Sunday, 21 September.

Newsletter

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

Latest news
Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017
Dining at Jackalope, Mornington Peninsula
20.04.2017
La Lune Wine Co opens in South Brisbane
19.04.2017
Three Blue Ducks chef Darren Robertson to open Rocker in Bondi
19.04.2017
A menu by Adam Wolfers inspired by heritage and tradition
19.04.2017
Hot Plates: Hardy's Verandah, Crafers, SA
18.04.2017
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...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Edible seaweed guide

With its complexity in flavour and texture, seaweed is the c...

get the latest news

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

×