After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
Subscribe to Australian Gourmet Traveller before 23rd August, 2017 and receive a free copy of The Cook’s Table by Stephanie Alexander!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but their food is all the more satisfying for the time it takes to travel there.
The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.
Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.
The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.
Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.
Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.
The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.
Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.
Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
Sydney's food supergroup are back at it, bringing big flavours and a rollicking drinks list to a buzzing space in Surry Hills, writes Pat Nourse.
Yes, it's freezing, but winter needn't always mean rich ragus and rib-sticking meals. Try out these lighter recipes during the colder months.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
It's the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
Ed Loveday, co-owner and co-sommelier at Sydney's Bar Brosé, walks us through the line-up.
It's sad to say it, but these days there really aren't many places in Sydney where you can go for a decent bottle of wine and something to eat when it gets late. We'd often be left scratching our heads when a table of diners at Acme, our restaurant in Rushcutters Bay, finished dinner and asked us, "Where can we go for another bottle of wine like the one we just had?"
So here it is, Bar Brosé, a natural wine bar with a late licence. It's a flexible experience, though. We open from 5pm and you can come early for a glass before pushing on elsewhere, book a table with friends for dinner, or swing through late for dessert and some cocktails.
Yes, the wines are "natural", and depending upon what camp you come from, maybe that's a dirty word. There's still something for everyone, though. The list runs the full gamut from conventional and familiar to mind-bending intergalactic juice. All wines are made with a metric tonne of love and consideration for the soil they come from, and for the consumer that drinks them.
To start: house Spritz
There's more to spritzing than just Aperol. In fact, there's an infinite universe of spritzing possibilities just waiting for you. We're pretty into the organic Rondò Aperitivo from Alto Adige. It sits somewhere between Aperol and Campari, both in bitterness and alcohol content. Our current house Spritz is a nip of Rondo, topped with a dry and neutral prosecco (letting the Rondo do most of the talking), a splash of sparkling water and a sprig of Thai basil for an aromatic lift. Pure party-starting stuff - sound the vuvuzela.
Next up: NV Puffeney Arbois "Cuvée Sacha" Savagnin-Chardonnay, Jura, France
Jura wine veteran Jacques Puffeney has been dubbed the "Pope of Jura", synonymous both with the region and its style of intentionally oxidised whites. Sadly Puff Daddy has recently retired, but we were lucky enough to snag the last-ever 24 bottles of CuvéeSacha to land on Australian shores. The process of exposing the wine to oxygen gives it a moreish nuttiness and savouriness. Oxy wines will complement pretty much any food, but for a three-point fade-away team it with a one of Analiese Gregory's gougères. They're made with Comté cheese from the same region. Get at it while you still can.
Still thirsty? 2013 Brendan Tracey Pineau d'Aunis, Loire Valley, France
One of the tastiest bottles of red I've had recently. Pineau d'Aunis is a variety grown almost exclusively in the Loire Valley. It's not easy to find. On top of an already declining production (tighter AOC guidelines have forced producers to favour the likes of gamay and cabernet franc), there is only a minuscule amount imported into Australia. Winemaker Brendan Tracey grew up on the northern Californian hippie trail before moving to the Loire in his late teens. He's spent time making wine with local legend Thierry Puzelat and their friendship is evident in their wines. Brendan's pineau d'Aunis is a total dream. It's deceptively light in colour with vivid bright cherries and raspberries on the nose and a touch of white pepper spice. You could also serve it slightly chilled on a shorts day.
To finish: Heiwa Shuzo Yuzushu
This is the ultimate "Clear all history" button for your palate, made with equal parts junmai sake and yuzu juice. The yuzus are juiced with their skins on, resulting in a refreshingly sweet, tart and bitter drink. It's long been our go-to post-meal splash at Acme, and we've got bottles on hand at Brosé too. At 7.5 per cent alcohol it also leaves you plenty of room for other activities.
Bar Brosé, open Wed-Sat 5pm until late, Sun from 3pm, 231A Victoria St, Darlinghurst, NSW, barbrose.com.au
See our 'On the house' features with Dave Kerr from Melbourne cocktail bar The Beaufort, or with Banjo Harris Plane, co-owner and sommilieur of Melbourne's Bar Liberty.
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...
From a floral bottle of English bubble to a tangy gin perfec...
Don’t be fooled – this cocktail looks pretty but packs a pun...
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 ...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×