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.
Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
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.
Massimo Bottura and more are coming to the Sydney Opera House.
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.
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."
There will be surprises in store when Lady Carolina, a Paul
Wilson-directed ode to the melting pot of Peruvian cuisine, opens
on Lygon Street, East Brunswick, in early July. Wilson has already
given Melbourne his take on Mexican at the Newmarket Hotel and
Acland Street Cantina, but this new venture, consulting to Alby
Tomassi (Feast of Merit), with a potential ownership stake in the
offing, will, he says, articulate the breadth and depth of Peruvian
cooking in a number of interesting ways.
"The whole world is represented in the markets of Peru," says the one-time Brit-packer, who became enthralled with Peruvian cooking after a recent visit. "You've got your Mexican, which I believe is the original fusion cuisine of the world, thanks to the Spanish conquistadors and the Incas, and then in Peru you've got the Japanese influence, the Chinese influence with chifa cuisine, which is a true fusion native to the country, you've got the Incan, the Spanish, the Italian…"
Lady Carolina will include a cevicheria overlooking the restaurant, where diners can snack on the cured fish while drinking pisco. Beyond the 90-seat restaurant proper, there will also be a more informal covered beer garden replete with taco truck installation and a Cuban-inspired rum bar.
The venue will also have access to Australia's first crop of purple corn, which is being trialled by the University of Queensland for its abundant antioxidants. "It's the most up-and-coming superfood in the world. Kale is so last year," says Wilson, who consulted with the university. "While it's too fibrous to eat, it's brilliant in alcoholic and non-alcoholic drinks."
Other Queensland-grown tropical crops, such as jackfruit and custard apple, will feature as the base for cocktails, as well as aji amarillo, the Peruvian chilli that has a jalapeño hotness but a perfumed bouquet "like rosewater - a really unusual, fruity flavour". A custom-built pit smoker will be the focus of the meat cookery, with large cuts designed for sharing. Cameron Denning, latterly in charge of the pans at Acland Street Cantina, will be co-head chef with Wilson.
"I'm pretty excited Latin food is back on the menu," says Wilson. "It's such an important food culture globally; it's great to see Australians embracing it."
Lady Carolina, 175-177 Lygon St, East Brunswick, Vic
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...
Tell us about Tomahawk’s menu, Ali...
A mighty fine plate of beef short ribs with roast celery vin...
Farm-to-table is a neat catchcry but, argues Dan Barber, one...
You’ve just released your first cookbook, a tribute to Lomba...
Here's the list of our 2016 Restaurant Guide Top 100. How ma...
Rene Redzepi may be headed to Sydney next month, but he's ba...
Music is a key ingredient that can turn your party from good...
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.×