We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Is this a return to glory for a glamorous Melbourne address?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
Beat the winter blues with their red sauce night
A self-taught chef sets off on a world tour to master the art of fermentation.
Don’t be fooled – this cocktail looks pretty but packs a punch fit for a pirate.
Make the most of the season before it’s gone.
And it's set to be your new favourite hangout.
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.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
"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.
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.
Here's to gluten-free desserts so good you'll never be able to tell the difference.
The world's best steak has landed in Sydney. We repeat: The. World's. Best. Some of it, anyway.
The beef under the spotlight? Jack's Creek striploin, cut from beasts reared in Willow Tree in northern New South Wales, and finished in Warwick in Queensland's south-east. The steak was voted the best of 70 entries from around the world in the inaugural World Steak Challenge held in London last year, and Sydney's Firedoor is currently the only restaurant in the country serving it.
Firedoor has had the award-winning steak since
September last year, but chef Lennox Hastie has been wet-ageing his
allocation until now (that's 176 days-plus) and waiting for the
perfect moment to serve it. "It has softened and mellowed really
nicely," he says. "We tried it twice along the way and decided it
would really benefit from a bit more time. It's developed a slight
gaminess, too, which makes it a bit more interesting." A taste of
the world's best at Firedoor will set you back $96 for a 180-gram
portion, and there's only 27 of them left in total.
Jack's Creek began breeding wagyu-cross bulls in 1991: 75 per cent pure Tajima, 25 per cent Angus cattle. The bulls spent their first 350 days on wheat-based feed, plus another 100 days on corn-based feed. "It's very much like the Japanese-style wagyu," says Hastie. "A small portion goes a very long way."
Hastie fires grapevine shoots at 1600C in Firedoor's wood oven to make the coals that he uses to cook the steak. It's served unadorned, finished with nothing more than a sprinkle of fleur de sel. The meat is incredibly rich, buttery even, and doesn't show any of the blue-cheese notes you'd see in some more extensively dry-aged meats. Instead, it's beautifully caramelised outside, and the fat is superbly sweet (it ranks a nine-plus on the marble score, the highest level of visible fat).
Firedoor already has two very impressive steaks on the menu,
which some pundits rank among the
nation's best. Is the Jack's Creek a serious
improvement? Perhaps not. The O'Connor grass-fed beef (dry-aged for
more than 150 days) is beefier and punchier, but just as juicy; and
Hastie's "unicorn", the Rangers Valley Black Market beef, which is
dry-aged for more than 200 days, is also remarkable in its own
Hastie himself isn't waving the world's-best-steak title around too vigorously. "There are always going to be huge opinions flying around when it comes to titles like that," says Hastie. "It's a bit like Noma Australia. It's a complete one-off, and then it's gone. People will ask whether or not it was worth it, and as a one-off experience never to be repeated again? Well then, yes, absolutely. This is a piece of meat that's been two years in the making… and that's just the finishing off process."
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.×