We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.
Two Print Hall alumni. Three dining rooms. Many influences.
The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.
Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.
Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.
One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.
Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
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.
Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.
The New South Wales high country is home to the continent's highest peak, Mount Kosciuszko, and some of the state's more magical landscapes - from alpine plains dotted with woolly merino sheep to pine forests and fairytale lakes. Its unique environment and ecology are internationally acclaimed; in 1997 Kosciuszko National Park was listed as a UNESCO World Biosphere Reserve. Whatever the season, the great outdoors are the big drawcard here, with hiking, biking, boating, fishing, riding and camping luring nature lovers from home and abroad.
Follow the Kosciuszko Alpine Way from Canberra and you'll find Cooma, a pretty gold-rush town set in the Monaro plains. The heart of the Snowy Mountains Hydro-electric Scheme, today Cooma is better known as a pit stop en route to the ski fields. You'll find good brews and brunches at The Lott, and prize-winning, locally-roasted coffee at Kettle and Seed.
Just 60km down the highway lies Jindabyne, gateway to the Thredbo and Perisher ski resorts (rent your snow gear here) and site of the Snowy Region Visitor Centre. Lake Jindabyne is also a haven for fishing and water sports in the warmer months. Settle into Man from Snowy River-style lodgings at Moonbah Hut, a stone and slab hut with toasty fireplace, rocking chairs on the verandah and plenty of trout waiting in the waters of its private lake.
Stock up on freshly baked biscuits at Snowy Mountains Cookies, where former ski pro Nolen Oayda and partner Daisy cook up gingerbread men, Anzacs and couverture chocolate biscuits daily. In the heart of Jindabyne, the tapas, wine and live music is a hit at Journey Food & Wine Bar, and Austrian traditions and Australian inspiration combine on the Alpine Way at the Wildbrumby Schnapps Distillery to produce heartwarming eau de vie in flavours from pink lady apple to pear and butterscotch. The Wildbrumby crew dish up hearty European mountain food at the distillery and at their Thredbo Knickerbocker restaurant.
With Australia's longest ski runs and highest golf course, the European-style alpine village of Thredbo is a year-round adventure-sports destination. The resort offers everything from indoor rockclimbing and bobsledding to fly fishing and laps at the Leisure Centre's heated 50-metre pool. For those keen to conquer our tallest peak, an all-seasons chairlift deposits budding mountaineers near the Rams Head Range for the 14.3km hike to the Kosciuszko summit.
Lake Crackenback Resort & Spa, some 15
minutes from the town centre on the edge of the national park,
combines four-star accommodation with refined dining and striking
architecture at its signature Cuisine restaurant. Whether it's a
ceviche of Jervis Bay king prawn or a Tumut rainbow trout, regional
produce is the focus. Hiking trails can be tackled on foot or by
guided Segway tour.
Go eco at Alpine Habitats, a cluster of 18 low-impact lodgings among the snow gums of Crackenback valley, handy to both Jindabyne and Thredbo. For something even more boutique, the Pender Lea Post Office is a converted high-country cottage and barn that's big on ambience and cosy comforts, much like the region itself.
This article was published on the Gourmet Traveller website in October 2012.
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