Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Canberra's new wave of great bars

Bar Rochford's The Gun Club

Bar Rochford's The Gun Club

Canberra just keeps getting cooler - and we're not talking about the weather.

Building on an already impressive cocktail and aperitivo bar offering - which includes top-shelf contenders Monster in Hotel Hotel, Bacaro at Italian & Sons and the much-loved underground speakeasy Molly - the drinks scene in our nation's capital continues to make room for new and interesting friends at the bar.

Bar Rochford opened in March on the upstairs level of the historic Melbourne Building in Civic. Its focus? Sharp cocktails by the fireplace, natural wines from Jauma to Jamsheed, the likes of lamb tartare with Jerusalem artichoke (from a former Sixpenny and Eightysix chef, no less) and a vinyl-only playlist (hello rockabilly on 45s). Rochford's co-owner and bartender Nick Smith spent seven years in Melbourne and was inspired by the small-bar scene there. "We wanted to bring something servicedriven to Canberra that combined art, music, good food and wine," he says. "Not just a bar or just a restaurant, but somewhere in between."

Read On the House: Bar Rochford in four drinks.

Another upstairs hit in Civic is the breezy, Cuban-themed Highball Express - which quite possibly houses Australia's biggest range of rums and is from the same bar czars that are behind drinking dens Molly and the newly opened Black Market. "Canberra's growin' up," says Highball director Lorenzo Focarile. "The bar scene is evolving and changing so quickly, it's a very exciting time to help redefine the industry and culture."

In Acton, near Hotel Hotel, Black Market has moved into the basement of A Baker, and is busy slinging rare and limited-edition spirits, cocktails made with dry ice and fat-washing techniques (duck fat-washed Cognac, bacon-washed bourbon), and bar snacks such as beef jerky set alight with whisky before your eyes. "It's the kind of place you can feel like you're at the part , but still have a conversation," says co-director Antony Arena. Good thing Canberra's bean scene is also brilliant and ever-expanding. Head for a roast at Ona, Barrio or The Cupping Room to sooth any hangover blues.

barrochford.com; highballexpress.com.au; bmbar.com.au

Newsletter

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

Latest news
The World's Best sommeliers are coming to Australia
28.03.2017
Archie Rose’s latest gin is inspired by autumn in Japan
10.03.2017
Hot Plates: Avenue C Wine Co, Canberra
15.02.2017
Signature Drink: Sweetwater’s Basil Smash
13.02.2017
Ten top vermouths to try
09.02.2017
A guide to celebrating Peru’s National Pisco Sour Day
03.02.2017
GT
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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Molly’s Port Side Flip

Porter syrup and a whole egg make a smooth, rich winter winn...

On the House: Bar Rochford in four drinks

In On the House, the tenders of our favourite bars talk us t...

On the House: Bar Rochford in four drinks

In On the House, the tenders of our favourite bars talk us t...

get the latest news

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

×