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.
Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.
Bring a splash of striking copper to your kitchen with these burnished essentials.
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 exceptional service, fine dining and, of course, a first-class travel experience.
What's next for the unstoppable spirit?
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
"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 email@example.com 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.
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.
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.
The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.
Noma chef René Redzepi has brought his entire team to Australia
for their 10-week Sydney residency
at Barangaroo and four of the key members are Australian. We
caught up with restaurant manager James Spreadbury to talk days
off, catching up with family and friends, and showing the folks
from Copenhagen a good time.
Belair, South Australia.
Member of the Noma family since…
How did you end up at Noma?
I wanted to expand my horizons and had a few restaurants in Europe on my radar that I wanted to chase down. I became extremely interested in the approach Noma was taking, packed up my life and knocked on the door.
What are you looking forward to most?
Being in my home country with the team, and being close by family and old friends. Even being from Australia there's so much I've never seen or tried before, so I'm excited to learn about and taste the incredible ingredients down here.
What's your fondest memory of the Noma Australia journey so far?
There are so many things over the last 12 months. Probably coming on the first research trip and realising that it may become a reality, to coming back to Sydney in December and seeing what was once drawings and lines that we went over and over actually start to take shape.
How will you spend your days off?
Hopefully hanging out with my daughter and getting in the ocean; along with some good times with the team and catching up with all the good people of Sydney.
Where will you eat when you're not working?
The list is too long! There are so many great places: 10 William Street, Ester, Automata. But mostly I'll probably be smashing my way through Chinatown.
What shockingly touristy thing can't you wait to show the Noma Copenhagen gang?
Not sure I'll have time for shockingly touristy, but the barbecue on the beach is a must.
What do you crave when you're away?
I miss mangoes, Coopers and the beach.
Which three things will you tick off before you leave Australia?
Getting in a surf and as much time on the beach as possible. I've also never been to the Blue Mountains, so I can't wait for that.
Fast-forward to the 10-week residency wrapping up. How will you celebrate with the Noma crew?
With a huge barbecue at the beach.
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...
Sydney’s new wine bar is going back to basics.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×