Gourmet Traveller (Australia)

AN ALFRESCO FEAST WITH FRATELLI PARADISO

Family ties

Nat Thaipun calls on family recipes and forgotten traditions in her new cookbook of Thai cuisine.

The Christmas issue

Seafood feasts, marvellous meringues and Champagne worth popping

Party-oriented, low-effort bites from Bec Vrana Dickinson’s new cookbook.

I’M NO SNACK PROPHET. I’M NOT trying to turn water into wine, I just like this ritual of snacking and sipping in tandem. And I like you, because you like dips, chips and drinks. That’s why you’re here, right? So, pull up a pew (or stool, or floor...

A glimpse at the life – and kitchen – of the mother and daughter behind a Burgundy cooking school.

THE TOP 100

The year’s hottest openings, chefs, bars and more

Comforting apple-centric winter classics.

Apple and celeriac soup with cheese and bacon croûtons

Tonkotsu-style ramen with red braised pork belly and fragrant chilli rayu

Inspired by Chaco Bar’s chilli coriander ramen where Japanese pork tonkotsu-style ramen blends seamlessly with more Chinese-leaning flavours. Our version swaps Japanese chashu braised pork for the more fragrantly spiced red braised version and a fiery...

Stillwater’s tiger prawn and scallop dumplings

Late nights and neon feasts

Lobster spaghetti with Champagne and vanilla

Long weekends were made for hosting long, lazy lunches. Here are the best recipes to share and savour.

Long weekends provide the perfect opportunity to host long, lazy lunches. Here GT shares the best recipes designed to share and savour.

Pasta d’estate

Light and bright pasta dishes to make the most of the end-of-season produce.

PAGE 92 Ōra king salmon with tomato and peach salad

The flavours of sweet Valencia orange, tangy pomegranate molasses and sharp Davidson plum combine harmoniously in this simple roast side of salmon – a vibrant centrepiece for a stress-free late summer lunch. Pictured p89 1½ tbsp pomegranate...

Char-grilled summer greens with green goddess dressing

“Mediterranean dining is so often built around sharing food,” says Ryan. “This side dish can be interchanged year-round with greens in season. The peppery nasturtium and briny anchovies work perfectly to soften the scorched greens.” 600 gm seasonal...

Orange and spiced rum glazed ham

This ham uses spiced rum to incite merriment. Glaze can be made in advance and refrigerated. Pictured p99 1 leg ham (about 8kg), at room temperature (see note) 4 navel oranges, thinly sliced into rounds Cloves, for studding Rosemary and bay sprigs,...

Beloved for their nutty flavour and versatility, sesame seeds – or goma – are the hero ingredient.

Orange and ginger is a classic flavour pairing for carrots. We’ve taken this idea and added it to a teriyaki sauce for a deliciously moreish side, topped with a fiery chilli-orange togarashi seasoning. 125 ml (½ cup) each Japanese soy sauce (shoyu)...

Chilli and garlic mussels with pearl couscous and broccolini

2 tbsp extra-virgin olive oil 150 gm pearl couscous 500 ml (2 cups) fish stock 50 gm unsalted butter, chopped 1 white onion, finely chopped 4 garlic cloves, crushed 1 long red chilli, deseeded and finely chopped, plus extra thinly sliced, to serve...

Heart and soul

Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and...

Koji-rubbed steaks with miso butter and whisky

We’ve used koji rice powder to fast-track the dry-ageing process – 45 days in 48 hours. 1 rib-eye steak (about 1 kg) 45 gm (¼ cup) koji rice powder (see note) 100 ml extra-virgin olive oil 600 gm mixed mushrooms (Swiss brown, king brown and...

Sardinian recipes from Brisbane’s Pilloni.

“I THINK ONE OF THE REASONS THE FOOD OF Sardinia is not more well-known is because of its reputation for simplicity,” says Valentina Vigni, co-owner of Pilloni – a stylishly handsome, woodfire-powered Sardinian restaurant and bar in Brisbane’s West...