We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Andrew McConnell’s yakitori, buns, dumplings and lobster rolls head south of the river.
Sydney’s favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.
Our guide to the best of the region.
The Byron at Byron devises new ways to relax and revive.
Industrial designer David Caon shares his secrets on how to travel like a pro.
Is this the best-looking cafe in Sydney?
Load up your three-tiered tray with raspberry tarts, super scones and chicken curry puffs and get ready for a higher high tea with chef Bethany Finn from the Mayflower.
Goodgod returns to Vivid with another pop-up and an ambitious goal: to generate just one bag of rubbish in the process.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
Kick off winter with a week of cheese tasting.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
The Greek Prime Minister, Alexis Tsipras, promised a "national rebirth" for his economically crippled nation when he marked the new year. Other observers from abroad were just as upbeat, though for different reasons. "Greece is the word for 2016" reported the Daily Mirror as new-year bookings from the UK to the Hellenic isles ran hot. "The question really is why shouldn't you go?" asked the Flight Centre Travel Group, based in Australia and one of the world's biggest travel agencies, when it predicted this year's hotspots.
Only eight months ago, news headlines were anything but upbeat - "Greece: Can't Pay, Won't Pay"; "Greece Closes Banks as ATMs Run Dry" - as the country endured two elections, a referendum, capital controls and a brush with bankruptcy and eurozone exit.
As four years of Greek economic crisis came to a head, it seemed inevitable that foreign tourists - the mainstay of an industry worth $55.52 billion and nearly 18 per cent of GDP - would cancel or postpone travel.
Sure enough, tourist numbers were soon telling a story. Although not the story most observers expected.
The Greek Tourism Confederation posted a record low of 179,000 visitors arriving in the winter month of February 2014. But in the summer month of July 2015, just after the bank closures, the confederation announced a record high of 3.03 million tourist arrivals.
Even the Alternate Minister for Tourism, Elena Kountoura, seemed surprised when she announced in October there had been a turnaround that "exceeded our initial expectations". "In 2014 we had 22 million tourists and €13.5 billion revenue," she told Greek media. "2015 shows close to 26 million tourists and revenue to exceed €15 billion."
Observers are predicting 2016 will break new records. So what's happened?
"What plays out on the news and what's happening on the ground are two different stories," says Halina Kubica, managing director of the Sydney-based Greece and Mediterranean Travel Centre and a Greek travel specialist for 20 years. "There were a couple of hard years in 2013 to 2014, but after all the drama, people have to holiday somewhere."
Kubica says her agency lost a few last-minute bookings during the capital control crisis but most travellers were undeterred. "The demand became high, almost too high - in fact, in end-June and mid-September we were begging to get rooms on Mykonos and Santorini. There were no rooms. Absolutely nothing."
This apparent paradox can be partly attributed to the Greek travel industry's swift action in 2013-2014. When tourism took a hit, operators offered discounts to Greece's biggest markets in Germany, France and Britain. By mid-2015, just as the headlines were about to turn grim, Greece found itself not with a perfect storm, but a perfect summer; the bookings were in the bag.
When the banks began to limit cash in June, the government quickly reassured travellers there would be no limits on ATM withdrawals made by foreigners.
"[Australian] travellers were definitely not put off Greece despite the negative headlines," says Tom Walley, the head of leisure travel at Flight Centre. Indeed, Flight Centre predicts Greece will be one of 10 hotspots this year and with good reason - bookings in 2015 were up an astonishing 52 per cent on 2014. Walley says cheap international airfares have played a part in this: "We've seen some great airfares to Greece, particularly during early-bird season in September. Athens airfares were coming in as some of the best value, and the city remains a great-value entry point to Europe."
The crisis has also shaken up Greek operators, many of whom have improved service and value for money. "Once you're struggling, every client counts," says Kubica. "Service has improved amazingly. I was there in October and every restaurant was going above and beyond. I went in a party of four to a restaurant serving modern Greek on Santorini and it cost €80 - which is about $125. That's with all wine, beer and food. Where can you do that in Sydney?"
A recent ranking by online booking agent Trivago seems to bear out the claim that Greek operators have their act together. In its 2015 Mediterranean Island Reputation Ranking, based on 140 million international reviews of hotels, the Cycladic isle of Ios comes out top, with Hydra, Folegandros, Santorini, Mykonos, Naxos and Paros all scoring highly.
Despite the ongoing grim economic conditions, the Greek tourism industry has continued to invest both publicly and privately. Aegean Airlines, which acquired Olympic Air in 2013, is a star performer, with 14 new destinations, four new Airbus A320s and 1.1 million seats being added to its service this year. Several luxury boutique hotels - including AthensWas near the Acropolis, and Sophia Suites in Santorini - have opened recently. Athens' Hellinikon development is still on the drawing board, but if investors realise their €2.1 billion vision, the old airport site will be turned into a marina, a kilometre-long city beach and one of the world's biggest parks.
The expectation of a record 2016 is also being driven by crisis, though beyond Greece's borders. The bombing of a Russian commercial flight leaving Sharm-el-Sheik in October and heightened terrorism fears following the January suicide bombing in Istanbul are likely to see some four million Russian and German tourists rethinking their traditional summer holiday retreats in Turkey and Egypt. Greece is certain to be considered a safer alternative.
Even in times of uncertainty, as Halina Kubica points out, people have to holiday somewhere.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×