Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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Toby Wilson and Rising Sun Workshop’s Nick Smith are teaming up for a one-night-only fiesta.
Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.
What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Counting down from 20, here are this summer's most-loved recipes.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
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 hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
Massimo Bottura and more are coming to the Sydney Opera House.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
Everyone has a favourite pavlova style. Our December issue
featured a coconut
pavlova with passionfruit jam and lychees (it's one of our
to make a pavlova), many New Zealanders prefer theirs with kiwi
(naturally) and there's something to be said for a deconstructed
version, done well. There's been an increasing number of pavs
popping up on restaurant menus lately, and we're not complaining
one bit. With Australia Day just around the corner, here's our pick
of some of the best around the country.
Ester's pavlova is cooked (and blackened) in their wood-fired oven à la roasted marshmallows on the camp fire. Team this with passionfruit curd, elderflower cream, salt-roasted macadamia nuts and dehydrated passionfruit seeds and boom - chewy-creamy goodness. Ester, 46-52 Meagher St, Chippendale, NSW, (02) 8068 8279
Icebergs Dining Room & Bar
The main drawcard at Icebergs might be the view, but their pavlova comes in at a close second. Affectionately referred to as The Iceberg, chef Monty Koludrovic serves the dish throughout the seasons in different forms. At the moment it's a tower of strawberries macerated in passionfruit syrup, pink passionfruit granita, aerated Pepe Saya crème fraîche and zingy strawberry sherbet, spliced with shards of meringue; but watch out for the tiramisu version set for autumn, and a warm take on the classic during the colder months. Icebergs Dining Room & Bar, 1 Notts Ave, Bondi Beach, NSW, (02) 9365 9000
Fresh orange, passionfruit and cloud-light orange sorbet combine to make the pavlova at Chiswick an easy choice when dessert swings around. Chiswick, 65 Ocean St, Woollahra, NSW, (02) 8388 8688
Chester Street Bakery & Bar
Meringue, cream, curd, repeat. Brisbane's Chester Street Bakery & Bar does a classic pav, just the way we like it: double layers of everything and topped with summer berries. For those interested in a more modern interpretation, there are rumours of a chocolate version made with espresso cream and Nutella, too. Chester Street Bakery & Bar, 32A Chester St, Brisbane, Qld, (07) 3852 4130
Pavlova at a burger bar? Not something you hear very often, but it works. A little more Eton-mess than trad pav, Chur's dessert sees smashed meringue with Chantilly cream, strawberry coulis and vanilla ice-cream. Chur Burger, 20 Constance St, Fortitude Valley, Qld, (07) 3319 7890
Rockpool Bar & Grill
Originally created by the former executive pastry chef and GT columnist Catherine Adams, Rockpool's version - or Catherine's passionfruit pavlova, as it's listed on the menu - is a permanent menu staple at all three Rockpool Bar & Grill restaurants. Light, sweet meringue comes perfectly crusted on the outside and marshmallow-fluffy on the inside, and is topped with passionfruit pulp and cream. Rockpool Bar & Grill, Crown Perth, Great Eastern Hwy, Burswood, WA, (08) 6252 1900
Ben Willis' entry into the black (okay, grey) pav category takes the form of a smashed black sesame and star anise version. Poached apricots, apricot sorbet, black sesame custard and mango find a home among shards of the meringue. Welcome to the dark side. Aubergine, 18 Barker St, Griffith, Canberra, ACT, (02) 6260 8666
This Thai-inspired pav from the Newmarket Hotel has summer vacation written all over it (the meringue is dusted with desiccated coconut before it even hits the oven). Top that with barbecued-pineapple salsa, tangy passionfruit sorbet, holy basil, lychees and shaved and more toasted coconut, and it's a dessert that's bound to end your night on a bright note. Newmarket Hotel, 34 Inkerman St, St Kilda, Vic, (03) 9537 1777
Gazi's pavlova is full of sweet surprises. A dramatic bowl shaped meringue hides a combination of fresh and freeze-dried raspberries, white chocolate sorbet and curd from view. Crack it open and enjoy. Opa! Gazi, 2 Exhibition St, Melbourne, Vic, (03) 9207 7444
Cutler & Co
Andrew McConnell brings us yet another inspired pavlova that smells as good as it tastes. The Cutler & Co pav, previously a well-loved staple at Golden Fields before Luxembourg took over, features poached meringue, raspberry sorbet, crème pâtissière lightened with Chantilly cream and finished with rose water. More, please. Cutler & Co, 55-57 Gertrude St, Fitzroy, Vic, (03) 9419 4888
Builders Arms Hotel
The key to the Builders Arms pav is the berries: raspberries and boysenberries sourced from the Yarra Valley. Bring these together with almond Chantilly cream, lemon-leaf sorbet, shards of meringue and a smattering of fresh apple mint, and bingo, pav perfection. Builders Arms Hotel, 211 Gertrude St, Fitzroy, Vic, (03) 9417 7700
Pope Joan, Melbourne
Part pavlova, part peach Melba - this Pope Joan dessert combines the best of both worlds. Seasonal, freshly blanched stone fruits are glazed in lemon verbena and combined with fresh and freeze-dried raspberries, vanilla custard, lightly torched Italian meringue and a splash of peach schnapps syrup. Pope Joan, 77-79 Nicholson St, Brunswick East, Vic, (03) 9388 8858
You wouldn't be crazy in mistaking the Inga pavlova at Swedish Tarts for a giant ice-cream sandwich; but looks can be deceiving. This particular torte consists of mangoes and cream, sandwiched between two layers of almond meringue and dusted with toasted almond flakes. Swedish Tarts, 146 Findon Rd, Findon, SA, 0437 070 794
Mudbar & Restaurant
One for the chocolate fiends. This deconstructed pavlova offers up all the individual elements of a classic pav, but turns the richness up a notch (or two) using chocolate parfait, salted peanut caramel praline dust and whisky cream. It's also topped off with a salted caramel sauce, best mopped up with a meringue paddle. Mudbar & Restaurant, 28 Seaport Blvd, Launceston, Tas, (03) 6334 5066
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