After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.
Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.
From Mansfield to Beechworth, Rutherglen to the King Valley, we've rounded up the places that should be on your radar in the High Country.
There’s plenty of potential in the depths of your crisper; you just have to be creative.
This year's finalists are pursuing vastly different wine programs, but all are at the top of their game. We present Hardy's Verandah Restaurant, Cirrus Dining and Kisume.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
Campari with your cornflakes? Whether booze is okay at breakfast depends on time and place, writes Max Allen.
Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
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.
It's the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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.
These fluted French doughnuts are made from a choux-like pastry dough, giving them a light, airy texture. Crullers are best eaten the same day they're made.
Subtle prints, organic forms and colour are all part of the
Chela Edmunds began her career in textile design, working for labels such as Donna Karan and Vera Wang in New York. Now back in Australia and living by the beach in Victoria's Torquay, Edmunds has spent the last three years channelling her training in print design and her love of colour into Takeawei - a summery line of high-fired mugs, cups and platters awash with sunset tones and patterns.
How has your training in textile design influenced the Takeawei aesthetic?
Unlike with textiles I don't have to think about how wearable a pattern is so this offers some freedom in design. I'm inspired by textile techniques like tie-dye and batik. I try to leave something white and end up covering everything in colour. I can't help it.
Is the glazing process an important part of your work?
I use a combination of slips and glazes to give different effects of rough and smooth. It reminds me of a textiles term for a woven fabric, seersucker, which means "milk and sugar". One without the other wouldn't have the same feel.
What can we expect next for Takeawei?
In June I opened Guild of Objects with fellow potters Brooke Thorn and Tao Oudomvilay. It's a retail, exhibition and workshop space for Australian designers and makers. I'm looking forward to expanding our workshops in clay so that others can learn about the process.
Takeawei ceramics, from $45, guildofobjects.com
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