Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Momofuku's steamed buns

Chocolate and almond millefeuille

This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.

10 images

Restaurant of the Year: Attica, Melbourne

First there was Ben Shewry, the promising kid out in the suburbs. Then came Ben Shewry, a man on a mission and a chef on the ascendant. Today it's Ben Shewry, spokesperson for Australian restaurants abroad. Never mind that it's not a role of his choosing (and never mind that he's a Kiwi), by dint of his particular interest and ambitions Shewry has fashioned a restaurant not quite like any other on this or any other continent. Along the way he has attracted a band of like-minded collaborators who are drawn to his vision of Attica as a place that's engaged with the community, as committed to social responsibility as it is to feats of culinary daring. Maybe you went to Attica a couple of years ago and liked it. (That potato cooked in earth was really something, wasn't it?) The Attica of today is a different restaurant. Bigger physically, yes, but it's also greater and more substantial. It now has the gardens and test kitchen-trappings that are de rigueur for eateries on the global stage, but it has lost none of its heart. And yes, you'll eat and drink here better than ever.


1/10

2015 GT Restaurant Awards winners

It's been an exciting year in food, making for a particularly interesting crop of winners in the 2015 Gourmet Traveller Restaurant Guide Awards. Hungry for talent? Read on.

more collections

Email your friend

Send this link to your friend or yourself via email.

get the latest news

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