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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Is this a return to glory for a glamorous Melbourne address?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
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Make the most of the season before it’s gone.
And it's set to be your new favourite hangout.
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.
"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 firstname.lastname@example.org 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.
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.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
When David Pynt opened Burnt Ends in 2013, the Australian chef
introduced Singaporeans to the joys of modern Australian barbecue.
This week in the island nation's CBD, Pynt and his team open the
doors to Meatsmith, a new restaurant promising meat, booze and
rocking tunes galore. The Perth expat spoke to Gourmet
Traveller about smoke, fire and having a good time.
So what's Meatsmith all about, Dave?
It's a contemporary American smokehouse combining American smokehouse technique with international flavours. Our core menu will include pork belly, brisket and chicken and we'll be doing specials like ribs and lamb shoulder. The rest of the menu will be made up of things like fried green tomatoes, pig's ear wraps and chicharrónes with a house rub. We'll be cooking our prime meats for lunch and dinner service, too, so no holding meats and reheating them. Like Burnt Ends, it's going to be a casual sort of place. People sit at tables and go up to the bar to order, like you would at somewhere like Settlers Tavern in Margaret River. We'll also be installing a Funktion One sound system, so if we want to have a party, we can have a party.
Sounds tasty. What's going to be pouring behind the bar?
We'll have a few imported craft beers on tap, plus we've already started barrel-ageing some whiskey-heavy cocktails. There'll also be lots of Bourbon in general, plus Picklebacks and a little bit of wine, too.
At Burnt Ends, those twin wood-burning ovens were your own creation. Will we be seeing any further examples of Pynt ingenuity in the Meatsmith kitchen?
I wish. We've got these two Southern Pride smokers which are basically the best in the business. They're lock-and-load units and great for doing quality product in high volumes. Andrew Baldus will be in charge of the food. He's a solid chef from Nebraska who's cooked in barbecue hotspots like Nashville and South Carolina. Alysia Chan is his sous chef. I'll be helping them get everything into place for the opening, but after that, I won't be interfering. But if they want a sounding board or someone to help, I'm there.
You've been in Singapore for two years now. Care to share some of your favourite spots for Chinese barbecue meats?
The ducks at Imperial Treasure Super Peking Duck Restaurant are our benchmark. For a satay smash-up, we go to Lau Pa Sat market. Foong Kee just up the road in Chinatown does amazing pork and duck at a great price.
Meatsmith, 167-169 Telok Ayer, Singapore, +65 6221 2262
Related: Singapore's best street food
Related: Singapore's best restaurants
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