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.
Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
What is this heat going to ruin next?
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
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.
Counting down from 20, here are this summer's most-loved recipes.
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.
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."
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.
Massimo Bottura and more are coming to the Sydney Opera House.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
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.
A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
Sydney cocktail-lovers, here's some news to raise a glass to. Two of the nation's finest bartenders, Luke Ashton (late of Vasco) and Charlie Ainsbury (latterly a frontman at Eau de Vie), have joined forces like a cocktail bartending Voltron to give the local drinks scene a serious shake and stir. This Must be the Place opens on Oxford Street on Wednesday, February 18, and with so much skill behind the bar (both Ashton and Ainsbury have represented Australia in the Diageo World Class international finals, so having both under one roof is almost unfair) there's plenty to look forward to. Here's the inside scoop.
There are two parts to the formula
While the main bar, on the first floor of the Oxford Street space, is being fitted out, a pop-up bar will open on ground level. This temporary space may become a permanent fixture, but for now it's a Spritz bar, specialising in more the white-wine kind than the Italian Aperol or Campari variety.
Cocktails are king
Expect to see drinks made from the likes of "lengthened cold-pressed juices or house-made sodas with seasonal shrubs and syrups," Ashton says. That could be The Emerald City, which combines lime, white vermouth, gin and pineapple, or something as outré as the Rose Gold, which gives rosé a twist with quinquina liqueur and grapefruit oil. There'll be one or two cocktails on tap, a rotating craft beer, and a "base wine macerated with seasonal fruits and herbs" fortified with a shot of a spirit, liqueur or apéritif. Classic drinks will be available in variations "to encourage devotees of the Negroni, for example, to try all the delicious half-children they gave birth to". There'll be food, but not a lot of it to start.
They want you to feel comfortable
The pair want to create a space and a style of service that's "professional but casual, caring and sincere" - a bar that's as easy to walk into as a café. "A place to drop into for a quick drink on the way home," says Ashton, "or somewhere to while away the evening with friends." The design, Ainsbury says, is plywood, matte black, white, teal and metal surfaces with a concrete floor and touches of reclaimed timber.
They're leaning green
"We'll be looking to use as many whole ingredients as possible to minimise waste," Ashton says. The aim, he tells us, is for the bar to have "an environmental and social conscience". They plan to achieve this through simple efforts: using surplus lemon peel for house-made syrups and lemonade, say, or crafting their own sodas and cold-pressed juices, and making sure all waste is composted where possible. "Nothing major," says Ainsbury. "We just have to be more aware of what we're throwing away."
This Must be the Place, 239 Oxford St, Darlinghurst, NSW
This article was updated in February, 2015.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Ben Blair, Reece Griffiths and Lee Potter Cavanagh aren't op...
Acting as an all-encompassing sensory and educational space,...
Fear not, Sydney. Melbourne might have its wine bar crawl so...
We head down to Sydney bar PS40 for some tips (and recipes) ...
Grab the mink and the fedora – this Baxter cocktail means bu...
An improvement on the perfection that is the Negroni? Certai...
Unlikely bedfellows that they may be, eucalyptus and whisky ...
Taking it easy with a late-spring refresher.
Take your Margaritas to the next level with the smoky citrus...
The Chekhov of the suburbs, one of the great American master...
Lusty, boozy, potent and ever so slightly lewd, it’s a cockt...
A nutty, boozy libation fit to do nanna proud.
The Bloody Mary takes a southern Italian turn – for the bett...
An Americano-ish refresher well worth getting marooned with....
A spiced citrus curiosity for your autumn drinking pleasure....
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×