Gourmettravellerfeed

If you’re not convinced about tofu, you’ve been eating it all wrong. Affordable, smooth in texture and nutty in flavour, not to mention, endlessly versatile, tofu earns its place in every cook’s repertoire. Our tofu recipes traverse the Asian continent, and then some. Whether cubed and highlighted in the Sichuanese classic that is mapo tofu (or

A subscription isn’t just a convenience; it’s a smarter, more satisfying way to stay connected with Australia’s most-loved food and travel magazine. Here’s why subscribing through magshop.com.au i...

Family-owned Western Australia hospitality operator Prendiville Group has announced a major makeover of Darwin hotel The Leea, adding an expansive poolside space with dining and lounging areas, including a shaded pool deck, all-day café and bar.

Launching in August,...

We’ve made the most of end-of-season tomatoes using them in two ways in this dish – as the base for the sauce the risoni cooks in, and topping with a fresh and vibrant medley of sweet cherry tomatoes.

This version of baked eggs leans into the freshness of spring with broccolini, asparagus, broad beans and peas folded through a savoury white miso base. Finished with a scattering of furikake — the Japanese seasoning blend of seaweed, sesame seeds and umami-rich seasonings — the dish gains savoury crunch and a subtle oceanic note. Serve straight from the oven with crusty brea...