Persian red lentil soup with tahini, beetroot and fried mint
Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer.
Meet your maker: Maka leather goods
Jock Zonfrillo, Matt Stone and Ben Turner all store their knives in a Maka.
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Chicken and provolone toasties with pickles and caper aïoli
A good toastie is almost reason to roast a bird in itself. Melting cheese adds extra savour, offset by the piquant chillies.
Automata’s slow-roasted pork neck, green olive sauce, parsley and walnuts
Cook this succulent pork neck low and slow until it’s really tender.
Turmeric chicken with lemon pickle and almonds
When you don’t want to roast a whole chicken, Marylands are a great option; their high fat content makes them great for roasting. Start this recipe two weeks ahead to pickle the lemons.
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Fideuà with clams
Fideuà is similar to paella (the dishes share a Valencian origin) but made with pasta in place of rice. It’s typically made with short, thin noodles known as fideos, but we’ve used broken-up spaghettini.
Worktones’s kitchen wear
Former Vanishing Elephant designer Huw Bennett brings a fashion flair to the kitchen with his canvas and denim aprons.
Roast chicken salad with celeriac, radicchio and pink grapefruit
This lovely salad is a fine way to use leftover roast chicken. Serve the meat cold or warm it up – either way it’s delicious.
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Red lentil dhal
Is this the ultimate comfort food?
Roast trout with warm green lentil and bacon dressing
Lentils and bacon are a match made in heaven - here they combine in a warm dressing to be served over a simple roast trout.
Meet the producers: Voodoo Bacon
It’s bacon, but not as we normally know it: nitrate-free and dry-cured.
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Automata’s blackened pears, vanilla mascarpone and candied hazelnuts
Here, the natural sugars of the pear caramelise and deepen, and work perfectly with the mascarpone and candied nuts.
Roast chicken with bread sauce
Bread sauce, made with milk infused with cloves, onion and bay, is a classic accompaniment to chicken.
Alfajores meringue
There are many delicious incarnations of alfajores but the crisp meringue icing makes these among the best.
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Za’atar roast chicken with pilaf, pomegranate and nuts
This fragrant chicken dish is made to serve in the centre of the table for guests to help themselves. We’ve made the za’atar fresh for a more intense thyme flavour.
Lamb backstrap with roast pumpkin, anchovy, mint and sesame
Backstrap, or eye of loin, is a lovely lean cut of meat, while anchovies and mint are always perfect partners with lamb. Just add pumpkin for an ideal autumn meal.
Hot Plate: No 1 Bent Street
Mike McEnearney arrives in Sydney's CBD armed with a hefty wood-fired oven and a menu packed with good things to eat.
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Sneak peek: The Italian Wine and Food Festival, Melbourne
The Italian Wine and Food Festival makes its Melbourne début this weekend, and we’ve got the inside running.
Pan-fried trevalla with avgolemono silverbeet
Pairing a beautiful piece of fish with simply sautéed greens is a winning combination.
Late Night Valentine’s Late Night Crusta
A new way to enjoy an old favourite.
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Restaurant Hubert’s crème caramel
Restaurant Hubert's chef Daniel Pepperell calls the crème caramel "the best dessert of all time."
Tipo 00’s tagliolini al nero
A delicate pasta, tagliolini is easy to overcook - luckily Tipo 00 chef Andrea Papadaki has shared his recipe.
Tipo 00’s orecchiette with broccolini, anchovy, garlic, chilli and Asiago
Tipo 00 chef Andreas Papadakis adds an anchovy twist to the typical Southern Italian dish.
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Junya Yamasaki takes over Marion
You know something’s up when a visiting chef requests “local seawater” on his prep list: serious business.
Beechworth’s new winemakers
An energetic and accomplished new crop of wine talent is taking Beechworth to the next level.
Pork with cabbage, apple and mustard
Ready in 20 minutes, these roast pork cutlets are paired with cabbage and apple for a classic and hearty meal.
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Raspberry chocolate truffles
A recipe for chocolate truffles laced with lush raspberry and a cacao crunch.
Coppa with fennel, apple and pumpkin-seed cream
This makes a lovely first course or shared lunch dish. The pumpkin-seed dressing transforms the fennel salad into a rémoulade of sorts, which you could serve with just about any cold-cut or grilled meat.
Salami and fennel seed mini buns with whipped anchovy butter
These buns with warm salami, fennel seeds and sliced sopressa may be small but they pack a big punch in the flavour stakes.
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Lamb meatballs with burghul, yoghurt and mint
These meatballs are quick to make and delicious to eat - add a sizzling butter infused with chili flakes and mint to make it really burst with flavour.
San Francisco’s new MOMA
Gallery space at the San Francisco Museum of Modern Art has tripled to display one of the biggest collections of contemporary art in the US.
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Did Australia invent bread?
Indigenous author Bruce Pascoe is dedicated to reviving native ingredients as cultivated by Aboriginal people – baking with ancient grains is just the beginning.
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Tipo 00’s spaghetti with strawberry clams, chilli and smoked tomato
The smoked tomatoes lift this dish above most seafood pastas; repeat the smoking process as much as you'd like to deepen the flavour.
Caramel brioche buns
What's not to love about buttery brioche with a centre of warm caramel?
The location for David Thompson’s Long Chim Sydney is confirmed
Following the success of the Long Chim Perth, Thompson returns to his hometown after more than 15 years away.
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Ricotta fritters with honey and figs
Ready within 20 minutes, fry these fritters until golden brown for a satisfying and sweet crunch.
Otis. Brutal by Otis Armada
A new theatrical supper club is encouraging guests to play with their food.
Finger fennel with farro and curry dressing
Finger fennel, a thinner variety with a less prominent bulb, is available from select greengrocers.
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How to grow your own peas
When it comes to the pick of the patch, Mat Pember goes weak at the peas. To harvest or not to harvest is the question.
Igni, Melbourne Review
Aaron Turner has made a triumphant return to the restaurant world and his cooking, at Igni in Geelong, is better than ever.
Overnight pork shoulder with fennel
Overnight dishes are an entertainer's best friend. And this one is a real crowd-pleaser.
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A Korean pop-up at Bar Clarine
The man behind the wine list at Belle’s Hot Chicken serves traditional Korean cuisine on Gertrude Street.
What to eat, drink and do in Chiang Mai
With distinctive architecture, seriously good coffee and spicy northern Thai food, Chiang Mai rivals Bangkok for attention.
Mini finger buns
Finger buns are a childhood favourite of ours. One GT staffer admitted to buying and scoffing three at a time when they were sold at the school canteen. These mini versions make doing just that a much more guilt-free proposition.
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Our man in San Sebastián
It was love at first sight for Gerald Diffey, of acclaimed Melbourne bar Gerald’s, when he first visited the Basque Country’s famed resort town. Here he opens the door to his adopted second home.
Restaurant Hubert’s chicken fricassée
Restaurant Hubert's recipe for chicken fricassée is juicy and tender, while the mushrooms have a earthy and rich taste from the confit.
HospoHub launches
Australia’s first hospitality-exclusive jobs website has launched.
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Our Hot 100 issue is out now
Editor-in-chief Anthea Loucas Bosha runs you through what to expect inside the cover.
Hazelnut cakes with roast rhubarb
Tangy rhubarb spritzed with citrus turns these moreish cakes into a fine finish for any meal.
Tipo 00’s casarecce with pork and fennel sausage ragù
Cooked in sage and garlic, the pork and fennel sausages soak up their flavours in this fantastic pasta recipe.
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Smalls Bar’s radishes with bone-marrow rouille
Radishes with bone-marrow rouille from Smalls Bar in South Melbourne is the ultimate autumn snack.
Potato, bacon and pickled fennel salad
Pickled fennel works wonderfully in this potato, bacon and pickled fennel salad. Goat's curd makes a lovely addition here, too.
An Australian escape
RM Williams and Emirates One&Only Wolgan Valley have collaborated for two nights of authentic Australian experiences, steeped in luxury.
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Four ways with cocoa
Whether you prefer Dutch-process or natural, step out of the chocolate box and enrich both savoury and sweet dishes with this adaptable ingredient.
A journey by train through the Canadian Rockies
With a cashmere rug and mug of hot chocolate, Eliza O'Hare settles into an armchair adventure through the Canadian Rockies on the Rocky Mountaineer.
How to grow your own kale
One of the most prevalent of the so-called superfoods these days, kale is easy to grow and resilient, writes Mat Pember, and keeps on keeping on.
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Post at Como The Treasury’s smoked mozzarella and eggplant mezzalune with tomato, squash and zucchini
Recipe for Post at Como The Treasury's smoked mozzarella and eggplant mezzalune with tomato, squash and zucchini, Perth, WA
Wine and kebabs at Mental Notes
The teams from DRNKS, Mary's and Icebergs are throwing a wine party at the Cell Block Theatre.
Tea and serendipity in Sri Lanka
From the high tea in the highlands to hot yoga on the coast, Ruth Ritchie embarks on a time-poor traveller's dream itinerary in Sri Lanka.
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Restaurant Hubert’s kimchi gratin
A Korean take on a French classic by Restaurant Hubert.
Restaurant Hubert’s Clams à la Normande
Pour the fries on top to soak up the Dashi sauce's umami punch.
Lunch with Three Blue Ducks
Chefs Darren Robertson and Mark LaBrooy of Three Blue Ducks at The Farm have the recipe for fun, big-hearted dining.
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Seven new Sydney bars opening soon
Fear not, Sydney. Melbourne might have its wine bar crawl sorted, but this year a host of new Sydney bars will keep the good times rolling in the city. Here are our top picks of Sydney bars to watch.
Tipo 00’s rigatoni ragù Bolognese
Cooking the bolognese with a spice bag, Tipo 00 chef Andreas Papadaki promises hints of cinnamon, bay leaf, and thyme throughout the dish.
Rhubarb and yoghurt twists
The yoghurt in this dough makes for an ultra-light and fluffy texture, and also helps these twists keep well - they stay fresh for a couple of days.
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Apple spice buns
Fragrant with spice and studded with both fresh and dried apple, these sticky glazed buns are perfect served with salted butter, or even with the contrast of a crumbly vintage cheddar.
Fennel gratin
Gratins are pure comfort food. In this dish fennel's aniseed notes are mellowed in the cream. It's a gratin that goes wonderfully with pan-fried fish or roasted beef, or just with a salad and some bread for a simpler meal.
Roast chilli chicken with cauliflower and kale
Change up your chicken with sweet paprika, chilli and a side cauliflower and kale salad.
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Steak with zucchini and blue cheese salad
This quick recipe is a fresh update on the tried-and-true combination of steak and salad.
Chocolate brioche
This chocolate brioche is perfect for an Easter brunch - the dough proves overnight so it's ready in the morning to be rolled, baked and eaten warm.
A 13-day journey across the Tasman
Gliding through New Zealand’s majestic Milford Sound is the awe-inspiring highlight of a leisurely trans-Tasman cruise with Holland America Line, writes Susan Skelly.
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Chocolate raspberry meringue cake
A layered meringue cake that will impress as soon as it hits the table for dessert.
Flourless chocolate cake with hazelnut and buttermilk
Every great baker needs a great flourless chocolate cake recipe. Here's the one we swear by.
Spanish saffron rice with chorizo and prawns
There's paella and then there are other simple Spanish rice dishes. This is one of the latter - a combination of prawns and chorizo with Spanish rice.
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Silvereye’s Malt loaf
Recipe for malt loaf from Silvereye, Chippendale, NSW.
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Smoked trout and pickled cauliflower rolls
Australian Gourmet Traveller recipe for smoked trout and pickled cauliflower rolls
Egg hoppers with green sambol and coconut gravy
Hoppers are thin bowl-shaped pancakes found in Sri Lanka. Made with rice flour, they're excellent for someone with gluten intolerance and their shape makes them perfect to hold an egg and tasty curry gravy.
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Black Forest chocolate roulade
Sour cherries add a lovely fresh tart note to this roulade. Fresh cherries will work here, too, if you can find them.
Chocolate jelly
Serve biscuits such as shortbread to add texture to the silky jelly. Roasted hazelnuts or walnuts work well, too.
Chocolate and roasted almond semifreddo
Australian Gourmet Traveller feature recipe for chocolate and roasted almond semifreddo
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Leave it to your oven
Step back and let your oven do the work at your next dinner party.
Fennel soup with toasted fennel seed oil and horseradish
Toasted fennel seed oil here adds lift and nuttiness to this creamy fennel soup.
Join Gourmet Traveller in India and Morocco
Bags packed? Join Gourmet Traveller Journeys by Abercrombie & Kent.
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Corn and grits with brown butter and prawns
Grits and prawns, a classic combination in the US, are taken to the next level here with the addition of fresh corn.
Chocolate honeycomb
This chocolate honeycomb is great dipped in extra chocolate, or crumbled over ice-cream.
Cherry, almond and yoghurt tart
The base of this tart is brioche-like in texture, with a beautifully buttery flavour.
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Fish with tahini sauce, pomegranate and fennel
Australian Gourmet Traveller Fast recipe for fish with tahini sauce, pomegranate and fennel
Marilyn Monroe goes to Bendigo
Marilyn Monroe's career is in the spotlight in two new exhibitions.
Spice Temple’s Chinese pavlova
Put a Chinese twist on this classic dessert, thanks to Melbourne's Spice Temple.
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Celery heart, charred treviso, and egg salad
Australian Gourmet Traveller recipe for Celery heart, charred treviso, and egg salad from Osteria Oggi in Adelaide, South Australia
Momofuku Seiobo’s jerk pork chop with lime
Australian Gourmet Traveller recipe for Jerk pork chop with lime from Momofuku Seiobo, Pyrmont, New South Wales
Figs, blackberry and mascarpone sablés
Australian Gourmet Traveller fast recipe for figs, blackberry and mascarpone sablés.
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Chicken schnitzels with cabbage and grape salad
Australian Gourmet Traveller Fast recipe for Chicken schnitzels with cabbage and grape salad
Peppers and eggs
Australian Gourmet Traveller Fast recipe for Peppers and eggs
Kimchi potatoes with spring onions
Recipe for kimchi potatoes with spring onions by Knee Deep in Western Australia.
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Cremino al cioccolato
Gianduja, Italian meringue and gelato join forces in this dolce vita dessert from Sydney restaurant A Tavola.
Stout and chocolate puddings with chocolate malt ice-cream
Recipe for stout and chocolate puddings with chocolate malt ice-cream.
Southern calamari and fennel salad in crab sauce
Recipe for southern calamari and fennel salad in crab sauce by David Moyle from Franklin in Hobart.
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Sea urchin with chilled root vegetables braised in dashi
Recipe for sea urchin with chilled root vegetables braised in dashi by David Moyle from Franklin, Hobart.
Sautéed duck hearts and livers with vine leaves
Recipe for sautéed duck hearts and livers with vine leaves by David Moyle from Franklin in Hobart.
