The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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  • First look: Cirrus, Sydney

    Brent Savage and Nick Hildebrandt open Cirrus at Barangaroo on Wednesday 21 September - their fourth venue after Bentley, Monopole and Yellow. Here, they talk us through some of their favourite Cirrus dishes and the inspiration behind the design.
  • Zambo markes it Marque on Crown Street

    From Cracco to Crown Street, Matteo Zamboni brings a new style of Italian food to Surry Hills.
  • 15 ways with zucchini

    Whether served raw with olive oil, ribboned over pizze with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
  • Seven ways to do dumplings

    Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, ranging from Korean mandu to classic Chinese-style steamed dumplings.

Gourmet TV

Latest News

Spring season

Juicy roasts, nourishing salads, fruity tarts and decadent desserts: these are the tastiest ways to welcome in this season. Perfect for a picnic, too.

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Menswear for winter
In the bag: weekend bags
A-Esque
In the bag: beach towels
Five Australian makers to know right now
Meet your maker: Anekka
Bright tea towels
Takeawei ceramics

14 terrines and pâtés for a French-style picnic

Plan the perfect picnic with a duck liver pâté or pork and veal terrine with toasted rye, good friends and a bottle of wine.

Recipes

Our most popular spring recipes

Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.

Recipes


Recipes by Yama Kitchen & Bar


At Yama Kitchen & Bar, Michael Ryan creates eats to enjoy after hitting the Mount Hotham slopes – quick, tasty pan-Asian sharing dishes to warm the cockles.

Cutting edge: Sydney’s new Chef’s Armoury store


Chef’s Armoury reopens in Stanmore with Japanese barbecues, free workshops and even more knives.

What is migas?


Sometimes called "shepherd's breadcrumbs", migas is a simple Spanish dish that makes the most of leftover sourdough.

Richard Cornish’s year without meat


Does Australia’s relationship with meat need to change? Food journalist and GT contributor Richard Cornish thinks so...

Hetty McKinnon returns with 'Neighbourhood'


Hetty McKinnon, the salad queen who took her leaves from Surry Hills to the world, shares a little of the cosmopolitan inspiration behind her latest cookbook.

On The Pass: Kenny McHardy, Manuka Woodfire Kitchen


Kenny McHardy takes us through the latest at Manuka Woodfire Kitchen in Perth.

The Producers: Arnold's yuzu


Spike your next cocktail or sauce with Australian-grown yuzu.

Explainer: The Halal Snack Pack


Is this Australia's answer to poutine?

What seafood holds up the best in braises, soups and stews?


John Susman gives us his tips to sailing the high seas of seafood cooking.

Four ways with dulce de leche


The Hispanic world’s gift to sweet tooths everywhere, this rich caramel in the cupboard is a dessert waiting to happen.

What does "asado" mean?


What do I do with the cuts of beef labelled “asado” I see at my local butchery?

LP’s Quality Meats’ Smoked Maple Syrup


The best kind of smoke-bomb.

What is Kombucha?


The fizzy fermented drink has been brewed for thousands of years.

Berkelo bakery to open in Brookvale


Top Sydney chefs are already fans of Berkelo’s slow-fermented sourdough. And soon, you can take it home yourself.

Chocolat by Daniela


Collaboration and couverture are the magic ingredients in these rich truffles.

The Producers: Kai Ho sea vegetables


This Tasmanian harvester hand-picks vitamin-filled seaweed, sustainably removing non-native species from the ecosystem.

Recipes by Clayton Wells, Automata


Clayton Wells shares recipes from Sydney's Automata, translating fine-dining food to an easy-going lunch with friends.

How to cook fish offal


Seafood expert John Susman praises the oft-ignored and underused parts of fish like the heads, roes, wings, fins, and more.

Australia’s best bacon is revealed in The Australian PorkMark Awards


The quest to find Australia’s best bacon is a serious – and sizzling – business.

Australia’s first legal raw milk completely sells out in 24 hours


Australians might just have a reason to cry over spilled milk this week.

A harvest party with Peter Gilmore


Peter Gilmore heads to his favourite farm and gathers friends around the fire for a winter lunch to remember.

Meet the producers: Voodoo Bacon


It’s bacon, but not as we normally know it: nitrate-free and dry-cured.

Sneak peek: The Italian Wine and Food Festival, Melbourne


The Italian Wine and Food Festival makes its Melbourne debut this weekend, and we’ve got the inside running.

Meet the producers: PomLife Pomegranates


Pomegranates add great texture and subtle sweet notes to salads or breakfasts, and also happen to be one of the healthiest fruits on earth.

Winning appliances cooking demonstrations


Winning Appliances is hosting a series of free cooking demonstrations across the country.

What is koji?


Koji has been used by Japanese cooks for centuries to make everything from soy sauce and sake to miso and mirin.

Our Hot 100 issue is out now


Editor-in-chief Anthea Loucas Bosha runs you through what to expect inside the cover.

What is black garlic?


A look at the Korean health product popping up in menus across Australia.

The Gourmet Traveller Italian hamper


For our latest Gourmet Traveller food hamper with Snowgoose, we’ve curated a selection of our favourite Italian products, from local extra-virgin olive oil to handmade biscotti, wild olives and spicy salami. And all just in time for Easter. Buona Pasqua!

How to make matcha


Skip the lattes, muffins and soft-serve and embrace matcha on its own terms.

Talking pork with Oliver Gould


The chef talks us through his favourite cuts, cooking tips and making the most of our tasty porcine friends.

The producers: Goolwa PipiCo


South Australian pipis are some of the best in the country, and one particular fishery is leading the way.

Bureaux Collective's Coffee Community


What's up next for Noma's roaster-in-chief?

Sydney's best new gelato


Is Sydney beating Italy at its own game? We put the city’s best new gelato to the test.

Quick meals with vermicelli noodles


The less time spent in the kitchen on hot days the better, so have these thin noodles on hand for quick-fix summer dishes.

How to grow your own strawberries


A real ace of the garden, strawberries may require attention but bring real joy...

Quick meals with quinoa


Quinoa keeps well and lends its nutty goodness to salads, snacks and sweets.

Gourmet Traveller Chinese-language edition


Chinese New Year is upon us - and what better way to gear up for it than with our first-ever Chinese-language edition?

How to cook seafood over an open flame


As much as we love seafood steamed, roasted and fried, the best method of cooking a fish is over a fire...

Know your beach greens


Wild coastal greens are popping up on plates in restaurants all around Australia. Here's your guide.

Mr Goaty Gelato


Chef Dan Hughes swaps Three Blue Ducks for selling gelati by the beach.

How to grow your own basil


For Mat Pember life is not complete without basil, making this heat-loving herb a highlight of summer.

Artisan cheesemaking in Vermont


Will Studd finds a thriving artisan cheesemaking scene in the US, hitherto not known for its cheese culture.

The Agrarian Kitchen's expansion


The Agrarian Kitchen cooking school in Tasmania is set to expand its Derwent Valley operation...

Ice-pops at Tiffany & Co


Breakfast at Tiffany’s turns to ice-pops at Tiffany this week...

Best meat for big parties


What can you suggest that’s low maintenance and high impact for parties?

Quick meals with almonds


Nuts are a must on the festive menu, not least almonds, the most versatile of the bunch.

The producers: Winnow Chocolates


Artisan chocolates dotted with 24-carat gold leaf? 'Tis the season, after all.

How to grow sweetcorn


Sweetcorn can thrive in the home patch if it’s in good company. Follow a few simple tips and say cheers to big ears.

Australia's best hams


If ham is on your Christmas menu, read on...

Gourmet Traveller Christmas hamper


The GT team has put together a hamper filled with festive snacks and tipples, just in time for the silly season...

Weston Farm olive oil


Green liquid gold grown in the Tasmanian heartland.

Quick meals with flatbread


Leftover flatbread is smartly turned into a meal or snack when you want a quick party trick.

The art of the coffee-break


There's no finer complement to a well-made coffee or tea than a freshly baked treat.

Grow your own pumpkins


When it comes to pumpkins, big is beautiful, and they can flourish even if you’re short on space.

How to judge a cheese by its rind


When it comes to cheese, writes Will Studd, it’s one time when it pays to judge something by its cover.

Gourmet Traveller party hamper


We present the first-ever Gourmet Traveller party hamper. It's all killer and no filler. Read all about it...

Du Fermier charcuterie


Annie Smithers’ charcuterie: coming to a kitchen table near you very soon.

How to dress a salad


It’s salad season; how do you dress yours?

Marco Pierre White's French cooking essentials


How does the true master chef like to roast his chicken and dress a salad?

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