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.
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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.
Shane Delia is almost bouncing out of his high-top sneakers
showing off his million-dollar renovation at Maha, the once dark
and moody basement diner that has just reopened in a blaze of white
"I've been planning this renovation for years," says Delia, who parted company with Made Establishment restaurant group in 2013 to run Maha on his own. "It's all about the detail for me… the sound engineering, the lighting, the comfort at the tables. I want our customers to feel the difference."
Architects Mills Gorman oversaw a five-week refit that included knocking out walls, changing the entry and shrinking the bar to up the seating in the dining room from 100 to 130.
Gone are the timber panelling, sombre lighting, ochre tones and shisha pipes, replaced by a spacious, modern feel that's all glowing white ceiling panels and luxe touches including sandblasted solid oak tables with bronze trim and soft velvet seating in shades of teal and blue.
The raised front room that once housed shisha pipes is now a bright semi-private dining area sporting an oversized portrait of a Bedouin girl by aerosol artist Adnate. The work is based on a photo Delia took while filming his SBS food series Spice Journey.
The old Maha lives on through Delia's excellent Middle Eastern food. The format of set menus designed to share remains (there's a choice of two, four, five and six courses), but the fancy new gold-leaf menu hints at fresher, cleaner flavours such as the smashed radish, smoked pepper, almonds and mint that now accompany his trademark slow-cooked lamb shoulder.
Delia is also convinced his new Unox oven in the revamped kitchen produces a more succulent version of his famous lamb dish. "I have no idea why," he says. "It just tastes more intense and the texture is amazing."
The new Maha is more open and relaxed, and this is reflected in the new front-of-house uniform: faded teal aprons, black jeans and Converse sneakers teamed with stripy black-and-white socks in the same flowing design as the new Maha logo. The socks are even available for purchase, along with a range of Delia's spices and condiments.
"I told you I was all about the detail," Delia says with a grin.
Maha, 21 Bond St, Melbourne, Vic, (03) 9629 5900
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