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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More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.
Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
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.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
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.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
Cue the Champagne.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
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.
It was all about the glitz and glam at Sydney's chic Primus
Hotel last night as we presented our third annual Hotel Awards.
Hosted by TV personality and journalist Chris Bath, the awards
coincide with the release of the 2016 Gourmet Traveller
Australian Hotel Guide, published with the June edition of the
magazine, on sale today.
In attendance was the cream of the Australian travel industry, including our dedicated reviewers, travel editors, influencers and hoteliers from the country's top 50 hotels, and our friends and proud sponsors Nespresso.
Guests mingled over canapés and Nespresso-spiked Negronis before settling in for a sit-down dinner by the hotel's executive chef Ryan Hong. Dishes included wagyu sirloin with soy and porcini purée, and miso-glazed toothfish with a bright prawn and papaya salad.
"It's so gratifying to see, three years after launching our guide, that Australia's hotel industry is experiencing such a resurgence," says GT editor in chief Anthea Loucas Bosha. "No fewer than 11 of our top 50 hotels are new entries for 2016."
Como The Treasury in Perth, a grand $110 million heritage restoration, took out the awards for Hotel of the Year and New Hotel of the Year. Sydney's The Old Clare won the award for Boutique Hotel of the Year, while other major winners included QT Hotels & Resorts (Best Minibars, Best Club Sandwich at QT Sydney); Hotel Palisade in Sydney (Best Bar); and Halcyon House in Cabarita Beach, which was named Regional Hotel of the Year.
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