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.

See more

Inside Gourmet


"With distinctive architecture and great coffee, Chiang Mai rivals Bangkok for attention."
Menswear for winter
In the bag: weekend bags
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.


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 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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