Samin Nosrat's four secrets to better cooking: salt, fat, acid, heat
By focusing on teaching people the essentials of what makes food taste good rather than simply handing them recipes, Samin Nosrat’s début took the coo...
Gourmet Traveller's Set Menu
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About
Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas, anyone who has something new and interesting to say about the way we like to eat and drink. A podcast from Gourmet Traveller magazine.
Inside Noma 2.0: a Gourmet Traveller exclusive
In an Australian exclusive and as part of just a handful of international media given access, Noma invited Gourmet Traveller to walk through the yet-t...
Learn how to drink whiskey from a master taster
Elizabeth McCall is a whiskey master taster, sensory scientist and Kentucky native. This week she sits down with Gourmet Traveller’s Pat Nourse and a ...
Is ham the king of Christmas meats?
Chief Restaurant Critic Pat Nourse and Mitch Edwards from Australian Pork deliver the ham hacks you’ll need to get you prepped for Christmas day and w...
Josh Niland is here to save Christmas
In this episode we chat with Australia’s seafood maestro, Josh Niland of St Peter in Paddington. He sits down with Gourmet Traveller’s Dave Mathews to...
Coffee and pastry
We have a caffeine-heavy chat with Single O Coffee buyer Wendy De Jong and the team behind Melbourne’s Tivoli Rd Bakery, Michael and Pippa James call ...
What separates good gelato from bad gelato?
Mark Megahey of Redfern’s Ciccone & Sons tells us about the art of making really good gelato.
A compelling case for drinking more gin
In this episode of Set Menu our host Samantha Teague talks to Harriet Leigh, the Head of Hospitality at Archie Rose Distilling Co in Sydney about gin ...
An expert's guide to drinking prosecco
Drinking for a living: Gourmet Traveller’s Drinks Editor taste tests a selection of proseccos of mixed reputation and price point.
What's the difference between Sydney and Melbourne diners?
“It’s amazing what two wog boys from Melbourne can do,” says Chris Lucas (owner of Chin Chin and Kisume). Lucas sits down with Maurice Terzini (Iceber...