Lennox Hastie’s buttermilk ice-cream with grilled blueberries
"This is an ideal dessert to finish a summer barbecue," says Lennox Hastie.
Snapper ceviche, baby fennel and blood orange
Australian Gourmet Traveller recipe for snapper ceviche, baby fennel and blood orange.
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Poached king prawns and tomato mayonnaise
Australian Gourmet Traveller recipe for poached king prawns and tomato mayonnaise.
Poached mussels, tomato, saffron and basil
Australian Gourmet Traveller recipe for poached mussels, tomato, saffron and basil.
Spiced quail with poppy-seed wafers and cranberry sauce
Australian Gourmet Traveller recipe for spiced quail with poppy-seed wafers and cranberry sauce.
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Tea-smoked ocean trout with grilled peach salad
Australian Gourmet Traveller recipe for tea-smoked ocean trout with grilled peach salad by Bluebonnet, Melbourne.
Tahitian lime pie with passionfruit sorbet
Australian Gourmet Traveller recipe for Tahitian lime pie with passionfruit sorbet from Newmarket, Melbourne.
Coal-grilled octopus with smoked butter and almonds, chilli and green strawberries
Australian Gourmet Traveller recipe for coal-grilled octopus with smoked butter and almonds, chilli and green strawberries from Gerard's Bistro in Brisbane.
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Water-Cooler Punch
Australian Gourmet Traveller recipe for Water-Cooler Punch.
Scottish Eggnog
Australian Gourmet Traveller recipe for Scottish Eggnog.
Fish House Punch
Australian Gourmet Traveller recipe for Fish House Punch.
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Bloodless Mary
Australian Gourmet Traveller cocktail recipe for Bloodless Mary.
Sherry Cup
Australian Gourmet Traveller recipe for Sherry Cup.
Fino Bellini
Australian Gourmet Traveller recipe for Fino Bellini.
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Mini lobster rolls
Australian Gourmet Traveller recipe for mini lobster rolls from Coogee Pavilion.
Mighty Mighty’s holy roller hot wings with hot sauce
These hot wings are not for the faint-hearted.
Coconut, spiced cherries and dark chocolate
Australian Gourmet Traveller recipe for coconut, spiced cherries and dark chocolate by Terre restaurant.
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Stracciatella grilled on lemon leaves
Australian Gourmet Traveller recipe for stracciatella grilled on lemon leaves by Lennox Hastie.
Scallop tartare, dill, chervil and confit lemon
Australian Gourmet Traveller recipe for scallop tartare, dill, chervil and confit lemon.
Barbecued squid with romesco sauce
Australian Gourmet Traveller recipe for barbecued squid with romesco sauce by Pete Evans.
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Pete Evans’ cherry pie
Australian Gourmet Traveller recipe for cherry pie by Pete Evans.
The Margarita
Australian Gourmet Traveller recipe for Margaritas by Colman Andrews.
Pumpkin and ginger mash
Australian Gourmet Traveller recipe for pumpkin and ginger mash by Jeremy Strode.
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Jeremy Strode’s red cabbage braised in mulled wine
The late chef's winter-friendly recipe for the humble vegetable.
Kipfler potatoes roasted in goose fat
Australian Gourmet Traveller recipe for kipfler potatoes roasted in goose fat by Jeremy Strode.
Sourdough, liver, prune, sage and onion stuffing
Australian Gourmet Traveller recipe for sourdough, liver, prune, sage and onion stuffing.
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Goose gravy
Australian Gourmet Traveller recipe for goose gravy by Jeremy Strode.
Jeremy Strode’s roast goose breast
Australian Gourmet Traveller recipe for roast goose breast by Jeremy Strode.
Confit goose, peach, bitter leaf and dried cranberry salad
Australian Gourmet Traveller recipe for confit goose, peach, bitter leaf and dried cranberry salad by Jeremy Strode.
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Quick pickles
Australian Gourmet Traveller recipe for quick pickles by Pete Evans.
Summer trifle with coconut cream and berry jelly
Packed with fruit and berries, so it's almost (almost) good for you.
Muscovado biscotti
Australian Gourmet Traveller recipe for muscovado biscotti by Dan Lepard.
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Ronda’s Christmas pudding by Jeremy Strode
Australian Gourmet Traveller recipe for Ronda’s Christmas pudding by Jeremy Strode.
Coconut and mango Daiquiris
Australian Gourmet Traveller cocktail recipe for Coconut and mango Daiquiris.
Eggplant, goat’s curd, katsuobushi and sesame
Australian Gourmet Traveller recipe for eggplant, goat’s curd, katsuobushi and sesame by Sean McConnell from Monster in Canberra.
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Bass groper with fish milk, green tomato and potato paper
Australian Gourmet Traveller recipe for bass groper with fish milk, green tomato and potato paper by Mark Best.
Redgate Farm quail with carrots and miso
Australian Gourmet Traveller recipe for Redgate Farm quail with carrots and miso by Mark Best.
Citrus, Oregano and Habanero Fireball
Australian Gourmet Traveller recipe for Citrus, Oregano and Habanero Fireball by Mike McEnearney from Kitchen by Mike.
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Grilled sardines with nasturtiums and rosemary tarator
Australian Gourmet Traveller recipe for grilled sardines with nasturtiums and rosemary tarator by Mike McEnearney, Kitchen by Mike.
Mike McEnearney’s baked artichokes with citrus and herb salad
Australian Gourmet Traveller recipe for baked artichokes with citrus and herb salad by Mike McEnearney, Kitchen by Mike.
Baked ricotta with asparagus, pea and chamomile salad
Australian Gourmet Traveller recipe for baked ricotta with asparagus, pea and chamomile salad by Mike McEnearney, Kitchen by Mike.
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Pot-set yoghurt with lemon verbena and blueberries
Australian Gourmet Traveller recipe for pot-set yoghurt with lemon verbena and blueberries by Mike McEnearney from Kitchen by Mike.
Pineapple, kombucha and mint ices
Australian Gourmet Traveller recipe for pineapple, kombucha and mint ices by Mike McEnearney, Kitchen by Mike.
Chicken and jellyfish salad
Australian Gourmet Traveller recipe for chicken and jellyfish salad by Pete Evans.
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Steamboat
Australian Gourmet Traveller recipe for steamboat by Dan Hong.
Dan Hong’s Sichuan steak tartare
This dish is all about the seasoning.
Mum’s crisp quail
Australian Gourmet Traveller recipe for Mum's crisp quail by Dan Hong.
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Grilled fish with sambal matah, watermelon and cucumber
Australian Gourmet Traveller recipe for grilled fish with sambal matah, watermelon and cucumber by Dan Hong.
Dan Hong’s crisp eggplant with fish-fragrant sauce
Fish-fragrant sauce doesn't actually have any fish in it, but its sweet, sour and spicy elements are traditionally used to cook Sichuan fish dishes and give this dish its name.
Steak with the flavours of pho
Australian Gourmet Traveller recipe for steak with the flavours of pho by Dan Hong.
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Peanut-butter tofu buns with burnt chilli mayo
Australian Gourmet Traveller recipe for peanut-butter tofu buns with burnt chilli mayo from Kong, Melbourne.
Teriyaki T-bone with onion salad
Australian Gourmet Traveller recipe for teriyaki T-bone with onion salad by Cho Cho San in Sydney.
Coconut and berry layer cake
Australian Gourmet Traveller recipe for coconut and berry layer cake from Beatrix, Melbourne.
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Andrew McConnell’s peanut butter parfait, soft chocolate, roasted peanuts and salted caramel
Australian Gourmet Traveller recipe for peanut butter parfait, soft chocolate, roasted peanuts and salted caramel by Andrew McConnell.
Bonito, ginger vinegar, avocado and sesame
Australian Gourmet Traveller recipe for bonito, ginger vinegar, avocado and sesame by Andrew McConnell.
Slow-roast duck with quinoa, saffron and olives
Australian Gourmet Traveller recipe for slow-roast duck with quinoa, saffron and olives by Mike McEnearney.
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Fruity ice-pops
Australian Gourmet Traveller recipe for fruity ice-pops by Pete Evans.
Cured kingfish with cucumber and gin and tonic granita
Australian Gourmet Traveller recipe for cured kingfish with cucumber and gin and tonic granita from Print Hall.
Duck rillettes
Australian Gourmet Traveller recipe for duck rillettes by Pete Evans.
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Seafood stew
Australian Gourmet Traveller recipe for seafood stew by Pete Evans.
Socca
Australian Gourmet Traveller recipe for socca by Shannon Bennett.
Red mullet bouillabaisse
Australian Gourmet Traveller recipe for red mullet bouillabaisse by Donovan Cooke.
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Choux pastries with pistachio cream
Australian Gourmet Traveller recipe for choux pastries with pistachio cream by Shannon Bennett.
Salmon tartare with prawns
Australian Gourmet Traveller recipe for salmon tartare with prawns by Donovan Cooke from The Atlantic, Melbourne.
Mussel broth scented with basil and saffron
Australian Gourmet Traveller recipe for mussel broth scented with basil and saffron by Donovan Cooke from The Atlantic, Melbourne.
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Barramundi en croûte
Australian Gourmet Traveller recipe for barramundi en croûte by Donovan Cooke from The Atlantic in Melbourne.
Grilled baby snapper with sauce Antiboise
Australian Gourmet Traveller recipe for grilled baby snapper with sauce Antiboise by Donovan Cooke from The Atlantic, Melbourne.
Escabeche of sardines, saffron and tapenade
Australian Gourmet Traveller recipe for escabeche of sardines, saffron and tapenade by Donovan Cooke from The Atlantic, Melbourne.
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Salad of grilled baby calamari, radicchio and potatoes
Australian Gourmet Traveller recipe for salad of grilled baby calamari, radicchio and potatoes from Donovan Cooke from The Atlantic, Melbourne.
Steak tartare with toasted brioche and cornichons
Steak tartare, toasted brioche, cornichons. Really, what's not to love?
Marron with brandade, potato croquettes and orange caramel
Australian Gourmet Traveller recipe for marron with brandade, potato croquettes and orange caramel from Boucher in Brisbane.
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Roast duck with boudin noir and pickled rhubarb
Australian Gourmet Traveller recipe for roast duck with boudin noir and pickled rhubarb from Bistro Dom in Adelaide.
Guillaume Brahimi’s blue-eye trevalla with Jerusalem artichokes, broad beans and chicken jus
Australian Gourmet Traveller recipe for blue-eye trevalla with Jerusalem artichokes, broad beans and chicken jus by Guillaume Brahimi.
Royale of asparagus with speck dressing
Australian Gourmet Traveller recipe for royale of asparagus with speck dressing by Guillaume Brahimi.
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Slow-braised brisket
Australian Gourmet Traveller recipe for slow-braised brisket by Colin Fassnidge.
Colin Fassnidge’s ham, smoked eel and chicken wing soup
Australian Gourmet Traveller recipe for ham, smoked eel and chicken wing soup by Colin Fassnidge.
Asparagus with walnut mayonnaise
Australian Gourmet Traveller recipe for asparagus with walnut mayonnaise from Lyle's, London.
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Roast flounder, broccolini, almonds, capers, beurre noisette
Australian Gourmet Traveller recipe for roast flounder, broccolini, almonds, capers, beurre noisette by Temporada, Canberra.
Potato skins with whipped cod roe
Australian Gourmet Traveller recipe for potato skins with whipped cod roe from Luxembourg, Melbourne.
Salty almond caramel
Australian Gourmet Traveller recipe for salty almond caramel from Sweet Envy.
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Mit-mats
Australian Gourmet Traveller recipe for mit-mats from Sweet Envy.
Nutter butters
Australian Gourmet Traveller recipe for nutter butters from Sweet Envy.
Hot frozen dogs
Australian Gourmet Traveller recipe for hot frozen dogs from Sweet Envy.
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Caramelised nuts
Australian Gourmet Traveller recipe for caramelised nuts from Sweet Envy.
Ganache
Australian Gourmet Traveller recipe for ganache from Sweet Envy.
Creamy vanilla frosting
Australian Gourmet Traveller recipe for creamy vanilla frosting from Sweet Envy.
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Salty caramel
Australian Gourmet Traveller recipe for salty caramel by Sweet Envy.
Sweet rolls
Australian Gourmet Traveller recipe for sweet rools from Rockwell & Sons in Melbourne.
Hush puppies with maple butter
Australian Gourmet Traveller recipe for hush puppies with maple butter from Rockwell & Sons in Melbourne.
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Lexington red slaw
Australian Gourmet Traveller recipe for Lexington red slaw by Rockwell & Sons, Melbourne.
Smoky pork shoulder with Lexington barbecue sauce
Rockwell & Sons of Melbourne show us how real Southern barbecue is done.
Devilled eggs
Australian Gourmet Traveller recipe for devilled eggs by Rockwell & Sons, Melbourne.
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Prawn rolls
Australian Gourmet Traveller recipe for prawn rolls by Rockwell & Sons, Melbourne.
Beetroot salad with savoury granola
Australian Gourmet Traveller recipe for beetroot salad with savoury granola from Rockwell & Sons, Melbourne.
Flower Drum’s jin deiu (sesame doughnuts with custard)
Australian Gourmet Traveller recipe for sesame doughnuts with custard by Flower Drum, Melbourne.
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Flower Drum’s braised squab with oyster sauce and shiitake mushrooms (tung ku wat yu kap)
Try squab for its dark, gamy and richly flavoured meat.
Flower Drum’s pan-fried pei pa tofu with Chinese sausage and prawns (heung jin pei pa doufu)
An ideal starter for a Chinese banquet.
Flower Drum’s sautéed mud crab with ginger and spring onion (keong chung hai)
A luxurious seafood dish from the Melbourne favourite.
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Flower Drum’s twice-cooked king prawns with soy sauce (si yow wong ha)
With this recipe, the key to success lies in the timing.
Flower Drum’s stir-fried water spinach with preserved bean curd (fu yu ong choy)
An easy way to eat your greens.
