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.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
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.
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.
Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.
Top-tier executives on the move: they're the ones who can tell you what the best airport lounges are around the world, how to tackle jetlag, whether to role or fold and the best hotels to do business. These are high flyers of repute who've had more practise than anyone. Here, we ask five regular Business Class travellers the secrets to a smooth flight.
Ann Sherry, executive chair of Carnival Australia
Flight count: 60 to 70 domestic trips per year; 10 international trips per year.
Suitcase of choice?
"I like my bags strong, light and on wheels and always bright red so I can identify them easily on the carousel. I've never owned a black suitcase."
Roll or fold?
"I've learnt to roll since I've been in this job and now I roll everything except my suits, which I pack in plastic and paper so they don't crush."
Favourite airline lounge?
"Virgin Australia's club is fabulous - the food is by Luke Mangan, whose food also features on our P&O ships. Qantas International First Lounge is also a favourite - I particularly enjoy the luxury of having a facial in the lounge before my flight."
Shannon Bennett, chef, restaurateur and Nespresso ambassador
Flight count: roughly six international trips per year.
"I always try to work out the day I travel, and drink plenty of fluids. I change my watch to the time at my destination, and always try to book an overnight flight so I can sleep."
"Sleep and no alcohol - unless George Calombaris, Gary Mehigan or Matt Preston are on board with me, in which case a glass of wine is mandatory."
Favourite travel item?
"If I'm travelling light, I pull out an old leather satchel I picked up in Italy at a flea market years ago. I love this bag - it's unbranded, has a lot of character, and seems to get better with age."
What's in your carry on?
"I usually don't check in my baggage, so all the essentials are with me: Dr Dre Beats wireless headphones, and an iPad with Zinio magazines."
Christine Holgate, CEO, Blackmores
Away for 150 nights per year.
How do you pass the time when flying?
"I take out my laptop as soon as I'm able and work away until it runs out of charge, then I'll try to sleep."
Essential cabin item?
"A tube of Blackmores Natural Vitamin E cream, Blackmores Bio C to support my immunity, and my iPad."
Who do you fly with when you're working?
"Qantas, because every country should have a strong national airline, and it's important to support them."
Favourite hotels for business?
"Grand Hyatt Melbourne and Grand Hyatt Shanghai - both deliver exceptional service, have stunning views and are in the heart of the city. They offer canapés in their club lounges every evening, too, which is a great, safe way to grab a bite when I'm travelling alone."
Emmerentia Wilding, general manager, Estée Lauder, Aerin and Tom Ford Beauty, Australia
Flight count: one to two domestic trips per month; four or five international trips per year.
What do you fly in?
"Your footwear choice is vital - it must get three ticks for comfort, ease of slipping on and off and not needing to be taken off during security screening. I opt for a pair of Tods loafers or Nike Running shoes (in a neutral colour). As for clothing, I usually lean towards "athleisure", or if I need to look a little smarter straight off the flight, dark jeans, T-shirt & blazer. "
What about on-board entertainment?
"I always have my Bose noise-cancelling headphones, and my iPad preloaded with reading options."
What are you looking for when you finally check-in at your destination?
"Hotels that offer 24-hour access to a gym and really good coffee. Great hotels I've found recently are Loews Regency New York, the Excelsior Hotel Gallia, Milan, which offers a complimentary chauffeur service to the city, and the Grand Hyatt Melbourne - all distinguished by exemplary service."
Michael Issenberg, chairman and CEO, AccorHotels Asia Pacific
Away for seven weeks out of eight.
Carry on or checked baggage, Michael?
"I never check a bag for work trips - my Samsonite carry-on and briefcase go with me everywhere."
How do you feel about airline food?
"As much as I'd like to indulge, I always eat lightly because anything too heavy can make it harder to sleep. Wherever possible I get a good workout the morning of an overnight flight. It's hard to stay healthy on the road unless you make it part of your routine."
How do you tackle jetlag?
"I immediately start to adapt my sleep cycle to the destination. If it's evening where I'm headed, I'll try to go straight to sleep. Or I'll try to stay awake to get into the same time zone. Sadly, I have given up drinking alcohol on flights and I find this really helps."
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