How to make crostata
A perfectly flaky crust and tart filling makes this blackberry and apple crostata recipe an Italian dessert worth the effort.
How to make Portuguese tarts with burnt honey
Crisp pastry, sunshine-yellow custard and a caramelised top make Portuguese tarts a global hit.
How to make brioche, step by step
Elevate any breakfast table with this freshly baked French favourite.
How to make Pithivier, step by step
The French pastry classic is updated for a new generation with charred carrot, garlic shoots and goat’s curd.
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How to make okonomiyaki
Made with tempura flour, this grilled Japanese pancake snack can be dressed up or down with your favourite toppings.
Three-cheese fondue with chorizo oil and crudités
If you can't get enough cheese, then this is the dish for you.
Phil Wood’s potato purée with truffle butter
If you're someone who doesn't like lumps in their mashed potato, this is the recipe for you. Silky with truffle butter and smoothed through a potato ricer, this potato purée will melt in your mouth.
Gourmet Traveller x Maison Balzac glassware
These limited-edition Gourmet Traveller x Maison Balzac wine glasses will spruce up any serious foodie's special occasion.
Pan-roasted snapper with tarragon gribiche
Quick, easy, and chef approved, this pan-roasted snapper with tarragon gribiche is sure to become a new weeknight favourite.
Roasted pumpkin with pistachio pesto
“This pesto is so versatile. It goes incredibly well with raw fish or steak, or a shellfish pasta. Pistachio has that beautiful sweetness and I always love using nori in pesto for a bit of flavour background,” says Wood.
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