Winter Archives - Page 3 of 9 - Gourmet Traveller

New England spider cake

A dense and delicious number, this skillet cake has a just-set cream top that's crying out for a generous drizzle of maple syrup.

Soft polenta with crab, chilli, lemon and fennel

This recipe is inspired by a dish Robert Marchetti served during his time at Icebergs.

Sausage and mushroom pasticciata

Pasticcio, or pasticciata, means mess in Italian, and this glorious mess of polenta, mozzarella, and a sausage and mushroom ragù is comfort food at its best.

Peter Gilmore’s grilled shiitake mushrooms with umami butter

Butter makes everything better.

Persimmon, pistachio and ginger crumble tarts

Slices of fresh persimmon are arranged over the batter and topped with a candied ginger crumble.

Embla’s rainbow trout, horseradish and purslane

Embla share their recipe for rainbow trout skewers, marinated in lemon and char-grilled until crisp.

Four ways with barley

This ancient staple is a handy standby in the modern kitchen, adding ballast to soups and braises, and making robust salads and sides.

Art Series Hotels is bound for Brisbane

Brisbane's first Art Series hotel, The Johnson, is due to open in September.

Peter Gilmore’s smoky chestnut soup

This soup is an ideal way to enjoy the seasonal chestnut. Skip our smoking step if you're after a clearer flavour.

Crème fraîche crumble cake with grapefruit marmalade

A brown sugar and cinnamon streusel is swirled throughout as well as sprinkled on top. The ruby grapefruit marmalade addition transforms this cake to a sweet breakfast.

Which meats do Australia’s best butchers cook in winter?

From dry-aged mutton to whole pheasant – when it comes time to warm the cockles, what do the country’s best butchers like to slow-cook, roast and confit?

Lamb cutlets with white beans, capsicum and oregano

Lamb cutlets pair perfectly with a cool winter's night, and this recipe won't require much time in the kitchen.

Silverbeet, pumpkin and farro broth

This hearty broth ticks all the boxes: it's fast, vegetarian and soul-warming.

Grilled wagyu rump cap

The wagyu can be replaced with a good cut of Angus beef, so long as it's a large piece. Serve with a simple winter green salad.

SideStory tours of London

A new company offers tours of London with unique and intimate insights into the city's creative industries.

Rigatoni carbonara with garlic

We've added a smoked pancetta to this carbonara, creating a delicious twist on a go-to classic.

Peter Gilmore’s grilled marron on a stick with citrus butter, flowers and herbs

Pete Gilmore recommends substituting the grilled marron for king prawns, delicious when cooked within the melted citrus butter.

Peter Gilmore’s winter green salad

This simple winter salad compliments a rich beef meal, like a wagyu or well-marbeled Angus rump.

T-bones with roast mushrooms, red wine and rosemary

A winter warmer featuring a classic combination: steak and red wine.

Kensington Street Social’s kale with pear and bottarga

To add more essential oils and less bitter pith from the grated lemon, freeze it overnight.

Bodega’s morcilla and scallops with braised cabbage, tahini sandwich and pickled cauliflower

“A classic combo and classic Bodega dish,” say Abrahanowicz and Milgate of Sydney's Bodega.

Chipotle-spiced chicken with green rice

A fast and spice-fuelled recipe, with inspiration from the flavours of Mexico.

Winter tart recipes

Whether savoury or sweet, a tart is a winter baking exercise worth undertaking. These 17 comforting recipes show exactly why.

If you need a little more convincing than usual to get out of bed when it's cold outside, try these warm, hearty breakfast ideas to get you going, from waffles to warm polenta and smoky beans with bacon.

White breakfast polenta with pears, burnt honey and almonds

Think of this as an alternative to porridge – it’s just as satisfying and makes a nice change.

Five Australian makers to know right now

From bespoke knives to shibori-dyed napkins, these small makers have caught our attention.