Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Spend less time cooking and more time relaxing at your next barbecue - these char-grilled meats and vegetables are low on labour but deliver big on juicy and smoky flavours.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Step away from the cheeseboard with that gutsy red wine. Max Allen and Will Studd have done the research and found more harmonious drink and cheese pairings.
If you want to spark a lively discussion - and hopefully put
smiles on your friends' faces - the next time you sit down to tuck
into some cheese and wine, try this simple tip: don't open a bottle
In fact, try not even opening a bottle of wine at all.
We've been exploring the gastronomic permutations of cheese and drink matching for almost two decades. And we've found, time after time, that the traditional go-to choice of a big red wine is seldom the best: the drying tannins of a cabernet, or the full-bodied power of a shiraz can often clash with the complex flavours and textures of good cheese.
White wine, sweet wine, sparkling wine - even (or especially) non-wine drinks such as cider, beer and Japanese sake - are often far better choices. And the fact that a lot of people haven't even considered there could be an alternative to red wine when it comes to the cheese course makes it worth trying at least one of the following combinations. You might be surprised - but you won't be disappointed.
Riesling and Comté
The word we keep coming back to when describing great cheese and drink experiences is "retronasal": how the flavours on your tongue shoot up the "smell chimney" at the back of your mouth to be perceived by the aroma receptors behind your nose. Which is why crisp perfumed riesling plus dense perfumed Gruyère-style cheese equals retronasal joy.
Cider and Camembert
Not an unusual match at all, really - if you're from Normandy, that is. Look for the most rustic, cloudiest cider you can find (preferably from Normandy), ripen your Camembert to its oozing best, and then revel in the rich, barnyardy retronasal explosion of flavour as you combine the two in your mouth.
Ale and Cheddar
Or Wensleydale, or Cheshire - the point is, we have found that a full-flavoured English-style beer, such as a fragrantly hoppy India Pale Ale, is a sensational partner for England's hard, cooked cheeses. We think it's the tangy intensity of the cooked curds and the oily intensity of the hops that have something to do with it.
Fino Sherry and Manchego
This is a classic Spanish match, when you think about it: you arrive at a small, welcoming tapas bar down a narrow laneway as dusk falls, you settle at the bar and the waiter offers you a plate of dry-textured, salty sheep's milk cheese and a glass of bone-dry, briny fortified wine, and suddenly all is right with the world.
Moscato and Fresh Curd
Think freshness and youth: barely fermented curds, almost straight from the udder, matched with a wine style that, effectively, is still-fermenting grape juice, almost straight from the vine. Think opposites attracting, too: the sweetness of the moscato is a great companion for the acidic twang of the cheese.
Champagne and Parmigiano-Reggiano
The key to this match is texture: there's an exquisite affinity between the tingling feel of bubbles in Champagne and the crunchy little crystals of calcium lactate embedded within the dense richness of a good old parmesan. Oh, and umami, too: there's heaps of savoury deliciousness in both the yeastiness of Champagne and the cheese.
Sake and Roquefort
We know, it sounds bizarre: Japanese rice wine and French blue cheese - a culture clash. But trust us: splash out on a good, medium-dry junmai sake and try it with this classic cheese. We think you'll be surprised. The fruity aroma and intense flavour of the koji mould used to make the sake is a great match for the saltiness and sweet blue-mould flavour of the Roquefort.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Tequila is the new black. At least it is for Jennifer Hawkin...
Craft brewing in Australia is hitting a sour note, and that’...
A fresh, bright Italian-accented sundowner.
Small is the order of the day in restaurants, with tight win...
We caught up with Nespresso Australia and New Zealand coffee...
Grab the mink and the fedora – this Baxter cocktail means bu...
Is this the year of gin going where no botanicals have gone ...
Thirty of our favourite drinks from Australia's best bars an...
The world is getting hotter and we’re not talking about glob...
The best thing you can take to a party, according to cocktai...
Drinking wine is more than a matter of taste, writes Max All...
Australians are getting a taste for thirst-quenching reds ma...
The local gin craze is in full swing. Max Allen taste-tests ...
In our inaugural Cocktail List of the Year awards, GT cockta...
Looking for a new summer drink? The search is over.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×