This award is peer-voted: we ask chefs from the Top 100 restaurants in the previous edition of this guide to name the Australian chef they most respect. Last year, it was Andrew McConnell, chef and co-owner of Melbourne's Cutler & Co, and the year before it was Ben Shewry, of Attica. This year we welcome our first Sydney chef to the hall of fame, and it's none other than Martin Benn. Fittingly enough he's a chef's chef, a skilled technician who, thanks to having laboured under both Marco Pierre White in England and Tetsuya Wakuda here in his adopted home, is as proficient in the flavours of the East as he is well-versed in the traditions of the West. Benn has a humility that's common to the previous winners of this award, and he also shares their apparent ability to look not just at what diners want now, but what they might expect tomorrow.
2014 has 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.
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.
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An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
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.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Spend less time cooking and more time relaxing at your next barbecue - these char-grilled meats and vegetables are low on labour but deliver big on juicy and smoky flavours.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
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.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.