Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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Massimo Bottura and more are coming to the Sydney Opera House.
Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.
Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.
Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.
Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.
To celebrate our first-ever Clean Eating issue (on the stands right now!) we chat to Daniel Riley, an acclaimed dancer with Sydney’s Bangarra Dance Theatre, about how he eats on and off the stage.
GT’s food and style director chats about working on our first-ever Clean Eating issue, and her biggest chocolate weakness.
A wine bar with simple food to match.
Counting down from 20, here are this summer's most-loved recipes.
Stopovers in Dubai just got better for Emirates passengers. For the first time, the airline is opening the doors of its first-class and business lounges to economy passengers in exchange for a relatively small fee.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
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.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
There's not much that can top a classic Aperol Spritz when the temperature rises, but in case you're looking for something new, here are seven different ways to spin the refreshing cocktail, from rum to cucumber.
David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.
Dan Aykroyd is a busy guy. He's a comedic hero, having graduated
from Saturday Night Live to create and star in the
blockbuster likes of The Blues Brothers and
Ghostbusters. He's also made his name as a blues musician
and an entrepreneur through the co-founding of the House of Blues
chain. He's been in Australia, though, promoting another of his
passions - vodka. GT caught up with him while he was in
Sydney promoting his Crystal Head vodka to talk drinks, parties and
his singular take on bush tucker.
GT: Welcome to Australia, Dan. Have you visited before?
DA: Never have. Just love the people and the architecture and the parks and the whole feeling of the city - the sophistication. It's one of the greatest international cities I've ever been in.
Where have you been eating and drinking since you've
been in town?
Nomad. We had lunch over there; it was really wonderful. They've got a nice kitchen and a wood-fired oven. They make the bread there, and they butter it with this beautiful black-salted butter. You could just sit there eating slices of that.
The vodka came out of me looking into the vodka world and saying, "Why do these products smell like this? I've got to get something better."
What's with the bottle? It's inspired by the legend
of the 13 crystal heads, right?
We did it because the legend of the crystal heads is about positive energy - enlightenment. The Mayans, the Navajos and the Aztecs were all supposed to have had these in legend and the heads were used to forward the tribe in a positive manner. Crystals have storage properties and the shaman would look inside them - he would see the future, the past and the present - to analyse how the tribe would move forward. We felt this positive energy would help our legend as we went out to sell this pure spirit, this clean spirit, this really superb and superior product.
So what do you drink when you're not drinking
I love wines. I like to drink red wine and white wine. I love a cold beer now and again and, of course, I do drink a Patrón. I love having a party and at the end of the dinner party serving Patrón XO Cafe.
What, for you, are the elements of a good
The people: it doesn't matter where it is, if you've got the right people. Preferably an outdoor space, a really good smoker and a barbecue - smoked turkey, smoked trout, smoked chicken, smoked meat; the grill for chops, steaks, swordfish and salmon. Then probably whipped parsnips, whipped turnips. Music: preferably a good old live R 'n' B band like Sharon Jones & the Dap-Kings, or Keith Hall - the great Australian blues man. Then, of course, good wines - good reds and whites to complement everything. A tub full of beer and a dance floor and basically just let it go.
What do you look for in a
Hole in the ground, genuine food, ethnic food. I like the out-of-the-way places that are dependable. I went to a restaurant on the French-Spanish border - a truck stop in a back road that you would have a hard time finding with a GPS. It sold simple Basque trucker food, but fresh salads and delicious grills and beautiful wines. It was really outstanding and it cost all of 30 bucks.
Do you have any down-time while you're here in
I'd like to drive out into the desert and put the pedal to the metal and go out and hit a kangaroo and cook the haunch. People eat it… If I killed a kangaroo with my car I wouldn't waste it; I'd prepare it and, of course, I'd have the greatest Australian wines with it by the side of the road with a crackling campfire.
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