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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.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
A zesty riff on an apres-ski pick-me-up.
There's extreme skiing, and then there's skiing in Antarctica.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
A quick grower with a pleasing flavour, the red beard onion truly delivers – in both name and nature, writes Mat Pember.
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.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
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.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
For the thousands who answered the call of the West this
November, the Margaret
River Gourmet Escape more than lived up to its promise. The
food was good, the wine was flowing and the sense of having truly
got away with it, having made good an escape from the workaday
routine, was palpable. It's a feeling that was very much shared by
the Australian and international chef talent that jetted in for the
occasion. Heston Blumenthal rocked an intriguing chef's
jacket/shorts combo for some of his appearances at the Gourmet
Village at Leeuwin Estate, and it was the same at GT's
Chef's Table (where the conversation ranged from Rick Stein's
nightclub days to Joost Bakker's urine-harvesting habits) and the
GT Wine Tasting Theatre, where glasses rang with the best
of the region's vinous magic.
Team GT hosted chef Blumenthal at Vasse Felix, where resident chef Aaron Carr worked his magic alongside Dan Masters from Rockpool Bar & Grill Perth and Guillaume Brahimi, and then did it all again the Saturday night, with columnist and raconteur AA Gill knocking the crowd dead at Voyager Estate after a stunner of a meal from resident chef Nigel Harvey and guests Shane Osborn, of Hong Kong sensation St Betty, and the mighty Tetsuya Wakuda.
Between sessions and dinners we chowed down on fried chicken and bo ssäm with Sat Bains and Matt Wilkinson at Momofuku Seiobo's beach barbecue, haggled over excellent local avocados at the Margaret River Farmers' Market, and clinked pints with the cream of the local winemaking talent at the Settlers Tavern. After hours, meanwhile, it was all table tennis, as Heston, Guillaume, Sat Bains, George Calombaris and a surprisingly large number of their chef pals revealed themselves to be insanely competitive ping-pong enthusiasts. You heard it here first, folks. The West is wilder than ever.
We ate More or less non-stop. Highlights included Dan Masters' brilliantly spicy salad of marron, poached chicken and silken tofu and Shane Osborn's superb short ribs with smoked polenta and onion seed, but the one to beat might just have been Tetsuya's marinated WA scampi and sieved egg yolk topped with roughly a fistful of oscietra caviar. Nice one, Tets.
We drank Quite a lot, actually, but all in the name of research, whether it was Vasse Felix's Heytesbury Chardonnay (not to mention the odd drop of Leeuwin Estate Art Series), Si Vintners' Sémillon, Voyager Estate cab merlot, Cullen's Diana Madeline cab, and just a few jars of the Margaret River Ale Co's White Ale.
We loved being a part of it. We'll see you next November, Margaret River.
Gourmet Escape in pictures
Check out our slideshow of this year's Margaret River Gourmet Escape.
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