The summer issue

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 Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

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.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

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.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Romeo Lane’s Fortunato

Bourbon meets the complexity of sweet and dry Sherry in The Fortunato.

The perfect way to look at The Fortunato, says Joe Jones of Melbourne newcomer Romeo Lane, "is like a perfect bitter, fortified Manhattan" with Bourbon (Elijah Craig 12-year-old is his preference), dry and sweet Sherry in place of vermouth and amaro instead of the usual bitters. As far as drinks go, he says, it's something of a sipper, so there's no need to dilute it too heavily to start with. "Time will take care of that for you." Romeo Lane, 1 Crossley St, Melbourne, Vic, (03) 9639 8095

Pour 40ml Bourbon, 20ml Pedro Ximénez, 10ml amontillado Sherry and 7ml Amaro Bràulio over one large ice cube in a frozen Old Fashioned glass. Stir lightly to combine and chill. Serve garnished with a twist of orange.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Tropical Swizzle
13.01.2017
Seymour’s cocktail bar opens in Brisbane
15.12.2016
Toreador #2
14.12.2016
Handpicked Wines opens a cellar door in Sydney
10.12.2016
Top drops: December 2016
08.12.2016
50/50 Sazerac
05.12.2016
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Jennifer Hawkins Sesion tequila

Tequila is the new black. At least it is for Jennifer Hawkin...

Australian sour beers

Craft brewing in Australia is hitting a sour note, and that’...

Original Sin's Grande Bellezza

A fresh, bright Italian-accented sundowner.

Short restaurant wine lists

Small is the order of the day in restaurants, with tight win...

Mitch Monaghan, Nespresso

We caught up with Nespresso Australia and New Zealand coffee...

Signature Drink: The Baxter Inn’s Charlestown

Grab the mink and the fedora – this Baxter cocktail means bu...

Game up your G&Ts with a Distiller’s Strength Gin

Is this the year of gin going where no botanicals have gone ...

Signature drinks

Thirty of our favourite drinks from Australia's best bars an...

Hot 100 2015 - Drinks

The world is getting hotter and we’re not talking about glob...

Mover, shaker

The best thing you can take to a party, according to cocktai...

How to improve your wine-tasting ability

Drinking wine is more than a matter of taste, writes Max All...

Best Australian red wines for drinking now

Australians are getting a taste for thirst-quenching reds ma...

Best Australian gins

The local gin craze is in full swing. Max Allen taste-tests ...

The art of the cocktail list

In our inaugural Cocktail List of the Year awards, GT cockta...

The Gin Garden's Southside

Looking for a new summer drink? The search is over.

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×