Healthy Eating

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

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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.

Fast autumn dinners

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

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.

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.

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.

New cruises 2017

Cue the Champagne.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

On a high note

  • Sarah Doyle, George Calombaris and Adriano Zumbo

  • Jason Scott and Anton Forte

  • Lobster ravioli with black truffle

  • Giorgio de Maria, Luke Burgess and Andrew Cibej.

  • Justin and Mr John Hemmes with Tetsuya Wakuda

  • Kylie Kwong, Diego Munoz and Luke Burgess

  • Guillaume and Bennelong

  • Neil Perry and Matt Moran

  • Mark and Valerie Best

  • Yves Camdeborde, Leila McKinnon and Guillaume Brahimi

"Pleased and overwhelmed and surprised," was Mark Best's reaction as he and Valerie Best stepped to the stage when their Sydney restaurant Marque was named the nation's best at the GT Restaurant Awards. Marque's win was the culmination of a top-10 countdown of the country's three-star restaurants. In accepting the award, chef Best paid tribute to "heroes" such as Tetsuya Wakuda and Neil Perry, who inspired him and Valerie when they first started in the restaurant business (you can check out the full list of winners and the online version of the 2012 Gourmet Traveller Restaurant Guide here).

It was the peak of a night packed with good reason (and even better means) to celebrate. The awards launched the latest edition of the new GT Restaurant Guide, but also marked the 200th anniversary of the founding of co-sponsor Perrier-Jouët, and with brand manager Julien Marteau on hand, fine vintage Champagne was in no short supply. Meanwhile, Adrian Hondros of our other partner, Commonwealth Private, wowed the crowd by being far wittier a public speaker than any banker has a right to be. The Opera House setting was magical, and Nine's Leila McKinnon, returning in her role as host, added a further note of glamour to proceedings (check out our coverage of the event at Guillaume at Bennelong above).

It's hard to overstate how professionally the Bennelong team, headed by Piers Ursell on the floor and Guillaume Brahimi in the kitchen, ran the evening. Guest chef Yves Camdeborde exchanged his St-Germain bistro Le Comptoir for the harbourside setting for the night with the help of our friends at Qantas, and presented a menu that married ingredients humble and luxe to capture the élan of bistronomy. The Wine & Truffle Co, Joto fishmongers and providore Simon Johnson brought the best local and imported produce to the party.

Following canapés of Brahimi's signature blue swimmer crab sandwiches came a moelleux of smoked haddock. Camdeborde infused potatoes with the flavour of the smoked fish, then whipped them into a creamy mousse and topped them with a crustacean jelly generously spiked with Sterling caviar. Ravioli of lobster followed, played off against the earthiness of truffles, crisp shavings of chestnut and crunchy buckwheat suspended in a hay bouillon. The final savoury course saw a hefty piece of foie gras wrapped in quail, wrapped again in Savoy cabbage leaves, poached and set on a celeriac purée. And truffles. Lots more truffles.

The flavours of pear and chocolate were Camdeborde's salute to another bistro staple, poire Belle Hélène, before the night dissolved into petits fours, Vittoria Coffee, Chivas Regal, and a chef-led lock-in at Surry Hills, Sydney, wine bar 121BC, but not without the parting gift of show bags loaded with freshly baked loaves from bakers-to-the-stars Iggy's Bread. A fitting end to a fabulous night.

"I am very emotional to be here tonight, but also very flattered to be asked to do this dinner," said Camdeborde to the assembled chefs and supporters. "I hope you enjoyed eating this as much as I enjoyed cooking it."

The GT Restaurant Guide will be available for download later this month from Apple's App Store (read more about it here).

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Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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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.

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2017 Restaurant Guide

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

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