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.
So what the hell is Gelinaz anyway, and why is it shuffling?
Gelinaz is a loose affiliation of chefs brought together by Lyon-based Italian food writer and impresario Andrea Petrini. Its goal? It's not entirely clear. We think it's benign. The name Gelinaz is a mash-up of the names of cult Tuscan chef Fulvio Pierangelini and the Gorillaz, the rock super-group fronted by animated fictional characters. It was conceived a decade ago in the wake of a conversation about restaurant dishes and intellectual property rights.
If that's suggestive of more than a little subversion and cheek,
it's useful to understand that Petrini, a man Time
magazine recently referred to as France's "culinary starmaker", is
something of a prankster. To the consternation of diners, he once
put together a dinner at Noma where a glittering roster of
international chefs all cooked variations on a single dish - and
sound-tracked it with an audio loop of a baby crying.
And the Grand Gelinaz Shuffle?
It's conceived in that same spirit of mischief and boundary-pushing. The idea is that you plonk down hundreds of dollars a ticket for dinner at one of the 40 restaurants Petrini has invited to participate and take a leap of faith. You know that your dinner will be cooked by one of the 40 chefs on the roster, you just don't know which one.
Some of the most celebrated international names in contemporary cooking are involved, so you might rock up to Orana in Adelaide, Brae in country Victoria or Momofuku Seiobo in Sydney on Thursday night to find your chef for the evening is Massimo Bottura from Osteria Francescana, Alex Atala from DOM in Sao Paolo or Noma's René Redzepi, while someone in Paris might find Paul Carmichael on the pans at Le Chateaubriand, a diner in Slovenia might see Ben Shewry on the pass in place of Ana Ros at Hiša Franko, while Dan Hunter and Jock Zonfrillo could be doing their thing at Jimbocho Den in Tokyo or Atelier Crenn in San Francisco.
So they just show up and cook?
Nothing so simple, gentle reader. The idea is that the chefs get under the skin of the cities they're in - so much so that many of them are living in the homes of their host chef - and come up with something new, a product entirely of the Shuffle. And they're encouraged to have a bit of fun with it.
At the first Shuffle, in July 2015, Nahm's David Thompson blew
the heads off Parisian diners at Plaza Athénée with caviar-spiked
betel leaves, while Mission Chinese Food chef Danny Bowien ditched
Noma's usual cool Scandinavian aesthetic and reinvented the
restaurant as a Cantonese function centre, replete with neon
lights, pink tablecloths, pleated napkins and bouquets of baby's
That's crackers. Has anyone in Australia gone for it?
The dinners at Attica, Brae, Orana and Momofuku Seiobo have all
Wow. So who's cooking?
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