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 Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!
Subscribe to Gourmet Traveller for your iPad.
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 modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.
Ahead of Danielle Alvarez's long-awaited restaurant Fred's opening in Paddington this week, we've round up seven recipes she's shared with us.
It started with a simple manifesto: to create a magazine that was dedicated to the art of good eating.
Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Sokyo's Chase Kojima's new project is something completely new.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
Here’s what to expect when the international event arrives next April.
What brings people together more than tequila? Tequila, tacos and cake.
Five airports that go all out on luxury design, premium cuisine and first class service. Transit time never looked so good.
Cookie, in Melbourne's CBD, is a self-styled "beer hall, eating house and disco" and loudly lives up to that description - so when you manage to find a seat among the crowded tables you don't expect to be handed a quirkily illustrated, information-rich 90-page book, chock-full of affordable bottles from all around the world. And then find the brilliant selection of wines accompanied by Cookie's general manager and list-compiler Gus Braidotti's handy and hilarious tips on "wine, life and friendship" such as drink your red wine a little cooler and your white a little warmer; visit your mum more often; try something new; and "make a point of watching Paris, Texas at least once a year".
It's this personal touch that, for me, has long made Cookie's list special - something I find common to all great lists: a tangible sense of the all-consuming love of wine that inspires a sommelier to create something more entertaining, more engaging, more enthralling than just a catalogue of bottles. That's certainly what I'm looking for when I pore over a list.
I've been poring over the nation's wine lists for the GT Restaurant Guide for more than a decade. There's no doubt the sheer number of very good lists out there continues to grow. But some, like Cookie's, have soaked their way more persuasively into my affections than others. These, for me, set the standard for breadth, depth, passion, presentation and personality; I could drink from them every day and not get bored.
We don't have an official Gourmet Traveller Restaurant Guide Wine List of the Year Hall of Fame.
But if we did, it'd look a lot like this.
As well as romping in as the latest Wine List of the Year, the vibrant, beautifully illustrated, mouth-watering selection at Restaurant Hubert in Sydney has nestled immediately into my rollcall of all-time favourites.
There's just such an irrepressible sense of joie-du-vin to be found in its 40 pages. It's a boisterous approach that's notably different from my other, more well-established fave Sydney lists: Aria, with its cool, smart design, rare wines by the glass offered through the Coravin preservation system, and emphasis on old Australian bottles; and Nick Hildebrandt's seriously impressive and influential list at Bentley with its effortless balance of classic and cutting-edge - the list, perhaps, by which many other serious wannabe Sydney somms' efforts are judged.
In Melbourne two of the top lists are found a few hairdressing salons away from each other on Toorak Road: the enormous offering of often good-value wines at France-Soir would be at home in the very best Parisian bistros, let alone downtown South Yarra, while the level of detail - evocative and educational descriptions for every wine - in the beautifully laid-out list at Sardinian gem Da Noi is exemplary, as is the all-Italian selection of wines.
Regional Victoria boasts many stunning wine lists, but the ones I most like to immerse myself in are at Ten Minutes by Tractor on the Mornington Peninsula and at the Royal Mail Hotel in the Grampians. I just love the former's staggeringly in-depth and informative text and richly appropriate emphasis (given the region) on chardonnay, pinot and Burgundy; and the latter's staggeringly broad and deep selection of international and local bottles at almost unbelievably fair prices - not to mention its unparalleled collection of red Bordeaux.
In Brisbane, the list that consistently blows me away is at 1889 Enoteca. One of the first Australian establishments to champion natural wines, this place is still doing a great job of introducing locals to new and unusual wines, predominantly from Italy, in an exciting and accessible way; the selection kicks off, for instance, with a bunch of delicious oddities for under $70 a bottle. And in the Barossa Valley winemaking town of Tanunda you'll find one of the finest lists of them all.
FermentAsian is famous for chef Tuoi Do's exquisite Vietnamese food, matched by partner Grant Dickson's extraordinary passion for wine: 90 pages of wines from near and far, cutting-edge and classic, each with an in-depth description, most offered at remarkably reasonable prices. Dickson describes it, perfectly, as "a beacon to pilgrims of the palate whose questing brings them to the Barossa in search of vinous exploration, evocation and education, and a valuable resource for the local wine fraternity".
The clincher? Despite having one of the best lists in the country, FermentAsian accepts BYO wine at midweek dinners and all lunches. That is truly love.
Watermelon. Honey. Lemon. Gin. Just add summer.
Yoghurt drinks are coming at you thick and fast.
An uptown classic from a downstairs favourite.
Bourbon meets the complexity of sweet and dry Sherry in The ...
Did the cocktail game just get easier? We look at why more a...
This is one D.I.V.O.R.C.E. that’s easy on the palate and the...
Go Greco-Italo retro with George Calombaris, some almond-fla...
An old-school DIY favourite, ripe for a spring fling.
The thinking person’s cure for seasonal affective disorder. ...
A smoky take on the classic precursor to the Daiquiri.
Fresh as it may be, this drink comes with a pedigree.
Shooting to thrill with a hint of the wild Aubrac.
A not-so-soft drink from the deeper recesses of the cocktail...
Matt Bax gives us the inside scoop on his new Melbourne bar.
It’s a rum business when the classic fizz gets the Crusta tr...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×