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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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?
Sarah Oakes, GT’s new editor, reflects on her first issue – July, out now – and returning to the simple comforts of home.
"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.
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?
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
One of Sydney’s hottest restaurants is about to branch out in Asia.
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!
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.
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.
Happy hummus, as Greg Malouf likes to say. In Dubai's heady hospitality scene, where the distinction between "restaurant" and "nightclub" is hazy at best and Middle Eastern food plays second fiddle to European cuisine, the Australian-born chef admits he is swimming against the tide.
Preparing to open a new restaurant he describes as "cool
Lebanese, if that's possible" in the next couple of months, Malouf
says it's this resistance to Middle Eastern food that has kept him
in Dubai. "Good-quality Middle Eastern food with value doesn't
really exist here," he says. "So many restaurants are pitched at
the high end - and if you don't have entertainment you don't really
Such was the fate of the Cle Dubai - "it was turning into a nightclub" - which he joined following his Michelin-starred success at London's Petersham Nurseries. Malouf left Cle Dubai last year after his contract expired and has spent the past 12 months consulting, doing one-off dinners and working on a cookbook with former wife Lucy Malouf; their eighth release is an exploration of the vegetarian food of Beirut, due out later this year.
The new venture is called Zaahira, a 130-seat restaurant and bar in the five-star H Dubai hotel. The menu will include Malouf's famous take on bisteeya - most likely a duck version - as well as plenty of mezze such as wagyu basturma with house-made shanklish. Other dishes might include lentil tabbouleh, Gulf prawns with green chermoula, slow-cooked lamb shoulder, Egyptian-style pigeon, and calamari and scallops in a couscous and tomato stew.
"I don't really want to break too many rules for this menu," says Malouf. "The customers will primarily be locals and Arabs and they get wary of their cuisine being played around with too much." And there are a number of unwritten rules that must be observed - for example, meat shouldn't be served bloody, and whole fish is best avoided in favour of fillets.
"The edge we have is that there's Lebanese blood flowing in the kitchen and diners like the fact I'm in there cooking," he says. "The name Malouf is very strong in this part of the world. It comes from a town in Lebanon famous for its food, so people immediately associate you with good food."
Born in Melbourne to Lebanese parents, Malouf is best known in Australia for the various iterations of his award-winning Melbourne restaurant MoMo. In bad news for local audiences, the latest venture means he is likely to stay overseas for the foreseeable future. "I've always been interested in doing something in London," he says. "The restaurant's owners are keen to open something there eventually. It's my dream."
For the moment, however, the fate of the first Zaahira restaurant in Dubai hinges on the current building schedule. "We're due to open in April," says Malouf. "Or the way things run around here, maybe that will be May."
Zaahira Restaurant, The H Dubai, 1 Sheikh Zayed Rd, Dubai, UAE, h-hotel.com
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