The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Dead Ringer’s Blackstone Bramble

A summery cherry-powered treat that'll leave you feeling as fresh as it tastes.

"You can put away three or four of these in an afternoon and not need a nap," says Tim Philips, co-owner of Sydney cocktail bars Bulletin Place and Dead Ringer. The latter, which opened in the spring, is responsible for this simple highball that balances sweet, tart and tang, using umeshu (plum liqueur), the last of the season's cherries, and a hit of citrus. "It's a good introduction for those who have never tried Japanese liquor," he says.

Dead Ringer, 413 Bourke St, Surry Hills, NSW, (02) 9331 3560

Press four pitted black cherries with 1 tbsp caster sugar in a highball glass. Add crushed ice. Pour in 10ml lime juice with 50ml umeshu (Philips recommends Ota Shuzo, from Black Market Sake; Choya umeshu, which is available at Dan Murphy's, will also work well) and swizzle. Top with soda water to taste, add more crushed ice, then serve garnished with a cherry and a dusting of icing sugar.


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

Latest news
A hotel dedicated to gin is opening in London
Top Drops: October
Sydney’s Baxter Inn makes The World’s 50 Best Bars list
Vaporetto's Italian Stallion
Canberra's new wave of great bars
Top drops: September
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

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...

Amor y Amargo’s Black Rock Chiller

A fortifying summer cocktail that’s as portable as it is pot...

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...

get the latest news

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