Churros
Australian Gourmet Traveller recipe for churros.
Lamb neck with artichokes, broad beans and peas
Australian Gourmet Traveller recipe for lamb neck with artichokes, broad beans and peas.
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Stuffed artichokes
Australian Gourmet Traveller recipe for stuffed artichokes.
Hazelnut sponge with chocolate-raspberry cream
Australian Gourmet Traveller recipe for hazelnut sponge cake with chocolate-raspberry cream.
Basic sponge cake
Australian Gourmet Traveller recipe for basic sponge cake.
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Perfect match: asparagus salad with Kiwi sav blanc
Australian Gourmet Traveller wine match recipe for roast asparagus, chicory and goat’s cheese salad with Kiwi sauvignon blanc.
Tips for spring lamb
Lamb production is pretty consistently good year-round in today's Australia, but spring lamb still has that extra cachet, so we thought we'd ask Richard Gunner, the South Australian butcher and sheep and cattle farmer who is one of the nation's authorities on the subject, for his thoughts on how to get the best out of the beast right now. Here's his cut-by-cut breakdown, from the everyday to the lesser-known.
Chocolate cherry cake
Spring has sprung, which means bountiful supplies of juicy cherries which can be put to use in a layered chocolate cake that's a riff on a Black Forest.
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Deep-fried school prawns with smoked-paprika alioli
Australian Gourmet Traveller Spanish snack recipe for deep-fried school prawns with smoked-paprika alioli.
Alioli
Australian Gourmet Traveller masterclass on alioli.