The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Royal Doulton celebrates its bicentenary

Jay Osgerby

Jay Osgerby

Better than a letter from the Queen, Royal Doulton is celebrating its bicentenary with a new designer range.

Though Barber & Osgerby and Royal Doulton were founded well over a century apart in London, their mutual recognition of quality design has drawn them together.

To create a commemorative range for its bicentenary, Royal Doulton commissioned "the two best designers in the UK right now", according to design director Dik Delaney.

The design duo of Edward Barber and Jay Osgerby has produced Olio, a tableware collection that pays tribute to Royal Doulton's unique design heritage. The 40-item collection of cutlery, and serving and tabletop items is fashioned in ceramic, stainless steel and wood, as well as glazed and unglazed clays. The pair has also created a commemorative matt-black stoneware vase inspired by the interlocking salt-glazed clay pipes that Henry Doulton designed in the 1840s, which later served as the foundation for underground sanitation in London. "We knew we weren't going to be reinventing the wheel with the shapes," Osgerby says, "but this is more about the history."

Delaney, who has been with Doulton for almost 25 years, couldn't be happier with the partnership. "We do what we do very well," he says, "but when you invite someone from a different industry or discipline, you get an exciting new perspective."

Barber & Osgerby limited-edition Pipe Vase for Royal Doulton, $249; pieces in its Olio collection start at $15.95

Newsletter

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

Latest news
The Gourmet Traveller Christmas Boutique extends opening hours
14.12.2016
Flutes & saucers
05.12.2016
Our second homewares range is out now
22.11.2016
Our pop-up Christmas Boutique is now open
22.11.2016
Inside the GT x STILY Christmas Boutique
16.11.2016
The Ultimate Picnic Backpack
14.11.2016
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...

Fiendish

Globetrotting coffee-obsessives, meet the Rok espresso maker...

Cake stands

Raise your gateaux to new heights with a glam cake stand.

Winter design trends

Accent marble with timber and metallics for wintry cool.

BindFold napery

Between her backyard and laundry in Melbourne, Victoria Pemb...

Mortars and pestles

Extract the most from your spices with mortars and pestles; ...

Mugs

Be it ever so humble, there’s few things as homely as a good...

Hank pepper mills and salt bowls

Subtle in style, strong on character.

get the latest news

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

×