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Here's a few lunch deals from across the country that'll help soften the back-to-work blow.
Kappo introduces the traditional Japanese dining style of the same name and takes it to a whole new level, writes Michael Harden.
Dive into the bustling, exhilarating streets of Mumbai and hop from street vendors to canteens to cafes in search of exotic flavours as Christine Manfield reveals her all-time favourite hotspots.
A dollop of this staple adds a welcome bite to sharpen and season many a savoury dish.
This is the time of year for vegetables that like it hot and when it comes to heat, chillies love to both give and take.
Billy Kwong has reopened in new Potts Point digs and you can join us to celebrate Chinese New Year.
Join us for a very special reader dinner with The River Cafe’s co-founder Ruth Rogers who’s headlining the Melbourne Food & Wine Festival – it’s the hottest ticket in town.
With Bangkok’s newest speakeasy it’s a matter of who you know.
Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...
You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."
Everyone loves a pav. Here are some of our favourite recipes.
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
"I'm a longtime GT subscriber and fan. My fiance is obsessed with the Kung Pao chicken from Mr Wong in Sydney. He keeps trying to replicate it every time he goes near the kitchen. The results haven't been too bad, but he isn't happy with them, which means further experimentation. Would you please ask for the recipe so we can move on to something else?" Jules Clancy, Cooma, NSW REQUEST A RECIPE To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email email@example.com. Please include the restaurant's name and address or business card, as well as your name and address.
There's nothing wrong with a simple green salad, but why stop there when you can take a couple extra minutes and make anything from a grilled chorizo with black bean and avocado salad to a lentil and asparagus salad with egg and sumac. Check out our slideshow for some of our best-ever fast salad recipes.
Just north of London's Oxford St there used to be the Greek
strip, famously frequented by the Bloomsbury group, where tavernas
rubbed shoulders. But everything runs its course and this street no
longer runs with retsina, one's Geiger counter no longer goes off
the scale when waved over bright-pink taramasalata, and no longer
can the sound of merry revellers breaking plates be heard late into
If I've started this thought with a far from upbeat tone, more of a Greek tragedy than a legend, the memory of a visit to Athens quite a few years ago adds to my gloomy outlook. Every time I got into a taxi, I would tell the driver where to go and he would turn around and say, "No good. That part of Athens is shut," and so lively discussions would ensue: not the best apéritif.
But please don't cry into your pita bread just yet. If it seems I'm somewhat down on Greek food, then I have misled you; when treated properly, Greek food is truly Olympian.
Let's take a Herculean leap to a more recent trip to Athens and a whole new culinary myth and epic of deliciousness. The artist Angus Fairhurst was having a show and Sarah Lucas was placing a mechanical masturbating arm on a rooftop. Things were looking chirpy already.
Lunch was in a vault under the central market. All through lunch I observed legs arriving into this vault down the stairs from the street - a strange thing when we're used to meeting people face- rather than feet-first. The vault housed a restaurant feeding about 100 diners and was staffed by an old man and a very young boy. Not speaking Greek myself, I was a little thrown when our young host said something to the old man with a force that sounded like "Go and suck crap in hell." Well, a fantastic platter of grilled sardines appeared. Then another exchange of a similar nature took place: this time it sounded like "I pissed in your coffee this morning." And the most sublime bowl of chickpeas arrived, cooked in stock, olive oil, and my Greek was not up to finding out what else, but chickpeas have never tasted so good. A final conversation between our host and the old chef - which sounded, incidentally, as though they were threatening to disembowel each other and use their giblets to beat each other around the head - actually meant "If you go up to the market and pick up some halva, you can have that with your coffee."
My next lunch was again simple but perfect: a platter of small
red mullet salted and deep-fried, eaten with fingers, and washed
down with something you should not try at home, as it will never
work outside Greece: retsina, served not very cold in a coloured
aluminium jug. You couldn't help but think that there was a certain
musk of Alzheimer's about it.
The night fell and I drove out of Athens to a little taverna between a concrete factory and a truck garage. It looked very promising. But that may have been because of the baby lamb cooking on a spit over a fire just outside the front door. My Alzheimer's was fuelled by the homemade raki with which we washed down our splendid dinner, but I can still recall something with Greek feta sprinkled with fresh chillies, the grilled offal of the lamb and the beast itself, served with potatoes that were boiled and then grilled thoroughly with butter and lemon squidged (a technical term) on them.
The strange anglicised Greek food has had its day; once again you've got to go there to see the real deal.
I just wish I could remember where "there" was.
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