Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.
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Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
How do you remake a landmark without compromising its essence? The new Ritz Paris pulls it off in rare style, writes Susan Skelly.
A Thai-Laotian mix opens in Braddon.
For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.
Ahead of Danielle Alvarez's long-awaited restaurant Fred's opening in Paddington this week, we've round up seven recipes she's shared with us.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Sokyo's Chase Kojima's new project is something completely new.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
What brings people together more than tequila? Tequila, tacos and cake.
Here’s what to expect when the international event arrives next April.
Five airports that go all out on luxury design, premium cuisine and first class service. Transit time never looked so good.
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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