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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What's next for the unstoppable spirit?
Is this a return to glory for a glamorous Melbourne address?
One of Sydney’s hottest restaurants is about to branch out in Asia.
Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.
At Sydney restaurant Sasaki every design detail has been sourced from the owner’s hometown, down to the custom spoons and wallpaper.
When it comes to ever-changing food fads, the trick for farmers is to winnow the wheat from the chaff, according to Paulette Whitney.
"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.
A celebration of one of our favourite breakfast foods.
When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.
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.
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.
Nahm chef David Thompson opens his latest restaurant early to cater for GT's annual night of nights.
David Thompson, the boy from Earlwood who left these shores 17
years ago and went on to become the most globally lauded
interpreter of Thai food, makes a triumphant return to his home
town this month with the opening of Long Chim in the Sydney CBD. In
the intervening years, he has opened a host of celebrated
restaurants, and won the first Michelin star for Thai food along
the way. Where better, then, to hold the Oscars of the Australian
restaurant world than at his latest establishment?
This Wednesday evening the 2016 Gourmet Traveller Restaurant Awards will be held at Long Chim, ahead of its official opening on 29 August. More than 200 guests, including the country's top chefs, sommeliers, maîtres d' and restaurateurs, will gather at Long Chim for a gala banquet dinner, hosted by Gourmet Traveller's editor, Anthea Loucas Bosha, and chief restaurant critic and deputy editor, Pat Nourse.
"Like any new restaurant opening, the GT Awards will be a baptism of fire for us," says Thompson. "I'm delighted to be back in Sydney and feeling like some kind of culinary prodigal son."
Green papaya salad and grilled pork skewers
Thompson is recognised globally as the foremost ambassador for
Thai cuisine. Long Chim Sydney marks the return to his
hometown, and follows on from the success of Long Chim Perth (which opened in January) and
Long Chim Singapore, as well as Nahm, his
flagship restaurant in Bangkok, and Nahm in London, which he closed
when he moved to Thailand. "With each incarnation of Long Chim the
menu develops, improves and evolves," says Thompson. "I'm so
looking forward to opening and developing the menu even
The Restaurant Awards will be an exclusive first taste of Long Chim Sydney. For GT's annual night of nights, the award-winning chef has devised a banquet of more than a dozen dishes, including everything from a fiery Chiang Mai chicken larp with Northern herbs and spices to a zingy minced prawn and pork soup with Chinese cabbage and shiitake mushrooms. "If we can get it all out, it will be a great taste of what we do," Thompson says.
Prawns baked with vermicelli
If Thompson is nervous about cooking for Australia's top chefs and critics, he doesn't let it show. "I'm going to f--cking pull them in and make them work," he says. "They're going to be delivering food. I've got stories on them all."
Details of the winners are in the September issue of Gourmet Traveller, on newsstands along with the new edition of the annual Gourmet Traveller Australian Restaurant Guide, the country's only national restaurant guide, presented by Vittoria Coffee, and supporting sponsors Ilve, Petuna and Alessi, on Thursday 18 August.
Follow all the action on Twitter and Instagram using the hashtag
See a full list of the finalists here.
Long Chim Sydney, 14 Martin Pl (entry via Angel Pl), Sydney, NSW, longchimsydney.com
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