Gluten free – Gourmet Traveller

Gluten-free passionfruit and almond cake with honey-roasted pineapple by Frida's Field

Gluten-free cakes so good you won’t even know the difference

Let them all eat cake.

Mango pancakes with vanilla syrup

Mango pancakes are a colouful yum cha favourite that can be served as either a dessert or a decadent breakfast.

Chicken cacciatore with olives

Our spin on the traditional Italian dish that's vibrant, hearty and primed for midweek dinners.

Sage and spinach pesto risotto

A vibrant and easy risotto recipe worth committing to memory.

Bird's eye view image of grey ceramic bowl displaying yellow corn custard, white fish fillet and seven fried curry leaves, plus a silver spoon

Snapper, corn custard and curry leaves

Not your usual snapper and chips.

Yuzu cream tarts with ginger strawberries

It's hard to believe that these beautiful gluten-free and dairy-free tarts are completely vegan.

Spice-roasted tomatoes, chickpeas and chilli

A satisfying vegetarian main, or a very able sidekick.

Jaclyn Koludrovic’s gluten-free pistachio, lime and coconut cream cake with melon, apple and mint

Talk about a showstopper cake.

Roast chicken with capsicum salsa verde

The fast and easy roast chook you need for the week.

Prawns with saffron, chilli and quinoa

A light midweek dinner made easy.

Gluten-free passionfruit and almond cake with honey-roasted pineapple by Frida’s Field

All sweetness and tang.

Now open: Pasta Pi-Ci, a gluten-free fresh pasta “deli” in Melbourne’s inner-north

Handmade, dietary-inclusive, and sold by weight. And just three weeks in, word has spread.

Roasted mushrooms with asparagus and goat’s cheese

A vegetarian roast with the most.

Gluten-free ginger crunch slice

A crisp pastry base plus a fudgy topping equals this dietary-inclusive winner.

Mushroom mapo tofu

Our vegetarian take on the much-loved Sichuanese dish.

Gerard Yaxley’s Persian love cake

With a kiss of nutmeg.

Pan-roasted chicken with artichokes and salad onion

For fast roast chook, it's a matter of some marylands and a frypan.

Jaclyn Koludrovic’s dairy-free macadamia parfait with pineapple, ginger and finger lime

When it comes to making this creamy vegan dessert, it's aquafaba to the rescue.

Jaclyn Koludrovic’s dairy-free almond milk jelly with prosecco-poached peach and almond crumb

An elegant sweet finish.

Jason Saxby’s burrata with peach, fennel, macadamia, mint and lemon myrtle oil

Burrata, fennel: this recipe writes itself.

Chilli-rosemary prawns with butter

Ready in just 15 minutes.

Fino’s grilled peach, zucchini flowers and stracciatella

A deceptively simple dish that allows the best of summer's produce to shine.

Jaclyn Koludrovic’s gluten-free and dairy-free raspberry, vanilla and chocolate lamingtons

A diet-inclusive take on the much-loved Australian treat.

Jaclyn Koludrovic’s gluten-free lemon verbena, white chocolate and fig tart

A contemporary trio of flavours in a dietary-friendly tart.

Jaclyn Koludrovic’s gluten-free fruit mince crostata

The pastry chef's dietary-inclusive take on a Christmas treat.

Three glasses, one in the foreground, two in the back, holding a tumble of mixed berries, goat's curd and balsamic vinegar. A spoon lies in the foreground.

Giovanni Pilu’s warm spiced berries with balsamic vinegar and goat’s curd

A salty-sweet combination that just works.

Asparagus and eggs with miso dressing

An easy lunch? A side dish for dinner? A weekend brunch? It's all of the above.

Giovanni Pilu’s trout with white wine and rosemary

The fast fish dinner you need.

Calamari with spiced eggplant

For a fast and easy midweek dinner, barbecued calamari does the trick.

Spiced chicken with grape cacik

Spice-roast chicken, a cooling yoghurt sauce – it's a combination that just works.

Brae’s prawn head and kohlrabi tacos

There's crunch and freshness in every mouthful.

Jason Saxby’s grilled cobia with puttanesca salsa

Barbecued cobia. Tomatoes, fresh as can be. This is your go-to fish dish for summer.

Jason Saxby’s grilled corn with parmesan, brown butter, lemon and bottarga

A new, bold way to eat corn courtesy of the Raes on Wategos chef.

Fragrant plum snow cones

These plum snow cones deliver big on flavour and refreshment – they’ll cool you down in a snap on a warm summer’s day.

Raes on Wategos’s calamari and zucchini skewers with ‘nduja vinaigrette

A seafood take on Italian arrostinici skewers, with added kick from 'nduja.

Chilled melon and cucumber soup

This no-cook recipe is just the ticket on a hot summer's day.

Roast chicken salad with peas and almond-lemon dressing

This dish conjures up all that's good about summer picnics.

Mike McEnearney’s hash with a fried egg

Yesterday's roast becomes today's bubble and squeak.

Mike McEnearney’s grilled prawn, watermelon and tomato salad

Summer's greatest hits, all in one bowl.

Sweet Envy’s caramel galactic bars (aka fancy Mars Bar slice)

The celebrated Hobart pastry shop have an sophisticated take on the classic chocolate-caramel slice.

Lauren Eldridge’s no-churn passionfruit ice-cream with lime sherbet and blackberries

The ice-cream is delicious on its own, but transforms into something else when paired with that sherbet.

Prawn cocktail tower

And that’s a wrap – the perfect self-serve summer dish.

Flour & Stone’s blackberry and chocolate meringue roulade

Chocolate meringue and blackberry compote coiled inside an impossibly light chocolate sponge. This is what dreams are made of.

Bert’s passionfruit and elderflower pavlova

A heavenly pavlova recipe by Jordan Toft, head chef at Bert's in Newport, Sydney.

Mango-lime granita

Mangoes and coconut are a dreamy summer pair. Here we've used them as the base for a granita that then gets a kick from makrut lime leaves and plenty of lime juice.

Jaclyn Koludrovic’s lemon polenta cakes with pistachio nuts and mascarpone

These small cakes pack a mighty punch. Soaked in lemon syrup and topped with mascarpone frosting, they're a taste of Sicily in every bite.

Dietary requirements: intolerances, allergies and crazy quirks

It’s not unusual for a menu to cater to dietary requirements. But even the most accommodating chef has been challenged by requests that go beyond the typical demands for vegetarian, gluten-free and vegan dishes.

Milk pudding in espresso

A jolt of hot espresso is the perfect foil for these creamy, just-set puddings.

Honey and saffron roasted pears with spiced yoghurt

This simple dessert can be eaten warm, cold or at room temperature, and you could do far worse than serve the leftovers for breakfast.

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Orange blossom milk puddings with mandarin

This delicate dessert is lightly scented with orange and mandarin and is a perfect way to embrace citrus season.

Date, coconut and chocolate slab

Proof that dairy-free doesn't mean taste-free.

Stokehouse Q’s dark chocolate pots de crème with ginger pear

These baked chocolate custards are a winning trifecta of dark chocolate, pear and ginger.

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Emma McCaskill’s white peaches with rosewater, honey and fromage blanc

The sweet flesh of ripe peaches takes centre-stage in this simple recipe.

Peach Melba pops

Peaches and raspberries are the backbone of a Peach Melba. Here we've reimagined this classic Australian dessert in icy-pole form, with a few tweaks along the way (such as roasting the peaches) for an even more memorable finish to a meal.