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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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?
Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!
One of Sydney’s hottest restaurants is about to branch out in Asia.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.
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.
Italy, wine and more than a dash of Surry Hills style collide at the reboot of The Dolphin Hotel in Sydney, which opens its doors in the first week of June. Icebergs restaurateur Maurice Terzini says it'll all be infused with the same spirit that turned The George Hotel in St Kilda into The Melbourne Wine Room, one of the defining Australian restaurants of the late 1990s and early oughts under his stewardship.
To this end he has recruited Icebergs chef Monty Koludrovic, former Wine Library and Buzo co-owner James Hird, and designer George Livissianis to transform what was a middling-to-average watering hole into a pub for the now. Livissianis's Christo-meets-Haring makeover is dazzling, Hird's wine list is an interesting mix of the out-there and the hell-yeah, and the food offer might just be better still.
We've laid hands on draft copies of the three menus that will be served at the vast and labyrinthine site. Here's our read:
The Public Bar
It's equal parts pub-comfort and Italian bar style on The Dolphin's simplest (and cheapest) menu: pies, a burger and a Black Angus minute steak are complemented by spaghetti puttanesca, "insalata di Cesare", pizza al taglio and a sandwich inspired by Harry's Bar in Venice.
The Wine Room and Salumeria
Wine is the word. Some dishes bring the wine onto the plate - risotto made with vin jaune, the yellow wine of France's Jura region, Blackmore bresaola flavoured with Patrick Sullivan's gamay, or Testun al Barolo, a hard Italian mountain cheese crusted with grape must. Others simply appear to flatter what's in the glass as shamelessly as possible: bonito and foie gras crackers, cheese and bacon bread, a vitello tonnato done with shellfish oil, and a spaghetti "carbonara" loaded with cheeks of leatherjacket that's sure to give the carbonara purists plenty of angst.
The Dining Room
Think of a union between Icebergs and Da Orazio, Terzini's other Bondi venue, and you're most of the way there. Pizza is a focus, but it's not especially traditional, combining albacore tuna, prawns, preserved lemon and ricotta on one example, and mushrooms, truffle, washed-rind cheese and parsley on another.
As in the Wine Room, cured meats are also a focus; just when you thought the word couldn't be debased further, the draft menu has a note that says the selection of prosciutto, salame, formaggi and salsicce have been "curated" by butcher Anthony Puharich and chef Koludrovic. That grave insult to the English language aside, here the meats are plated with interesting garnishes, again not especially traditional - the prosciutto and melon teamed with perilla, the mortadella (from LP's Quality Meats) with fried olives.
Healthy sections for seafood and meat round it out - grilled octopus with kipflers and salsa verde, and whole fish done with sorrel and herb butter among the former, gnocchi with braised lamb neck and green olives, a grilled rib-eye with red wine sauce, and pappardelle Bolognese with buffalo ricotta among the latter. The dessert offer includes a Nutella sundae, rhubarb and Aperol granita, and a lemon pudding done in the wood-fired oven.
Terzini says the irreverent, freewheeling style of menu is what dining in Sydney in 2016 ought to be about. "Sometimes the industry is a bit too serious," he says. "We're upholding our values and farm-to-bar approach, but we're having fun along the way. We're not just inspired by food and wine - it's just as much about lifestyle."
The Dolphin Hotel, 412 Crown St, Surry Hills, NSW, (02) 9331 4800, dolphinhotel.com.au
Grab your copy of the June Gourmet Traveller, on sale 26 May, for details on our reader dinner at The Dolphin.
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