Gourmet Traveller (Australia)

ArticleFour-cheese truffle toastie with fungi relish and pickled shiitake

SERVES 4 // PREP 30 MINS // COOK 35 MINS (PLUS PICKLING, COOLING) 8 slices of white sourdough bread Softened butter, for spreading Truffle Dijon mustard, for spreading 300 gm mixed grated and chopped cheese (such as truffle brie, Emmental,...

Gourmet Traveller (Australia)

ArticleUnctuous eggplant shakshuka

“This dish sits somewhere between baba ghanoush and shakshuka – it’s rich, velvety, smoky and sweet – savoury in a way that feels primal and messy and slightly indecent in the best possible way,” says Tweed. “The eggplant is the whole show. It’s...

Gourmet Traveller (Australia)

ArticleProof of the pudding

Winter calls for nostalgic desserts that bring comfort and joy. Here, we share our favourite steamed and baked puds that are riffs on the classics.

PHOTOGRAPHY ALICIA TAYLOR STYLING BHAVANI KONINGS RECIPES EMMA KNOWLES FOOD PREPARATION TAMIKA O’NEILL

ArticleHot Toddy self-saucing pudding

“A lemon delicious pudding gets a twist with ginger and whisky, channelling Hot Toddy flavours, for the perfect winter pud,” says food writer and stylist Emma Knowles. 100 gm softened unsalted butter, plus extra for greasing 275 gm (1¼...

Gourmet Traveller (Australia)

ArticleLow and slow

THIS BOOK IS A CELEBRATION OF that tender magic. A journey into the art of stewing, where comfort meets elegance, and every meal is an opportunity to connect, share and relish the beauty of life, one delicious bite at a time. When you think of...