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.
Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
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.
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.
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.
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.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
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.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
A radical new way to savour luxe black truffles? Now, that's cause for a celebration at Sydney's Bentley Restaurant & Bar, writes Maya Kerthyasa.
Are you getting enough vitamin T? Truffles are almost a
year-round pleasure now. You've been shaving Western Australian
truffles over your tagliatelle, roasting the Tassie ones whole à la
Colette and making chicken in half-mourning with the Canberra ones
in winter, then scenting potatoes and flavouring ice-cream with
imports from Périgord and Alba over summer. You've truffled your
mac-and-cheese, slipped a few slices into sandwiches and set a
couple whole in the humidor to perfume your cigars for good
measure. But what about making this rarefied ingredient part of
your beauty regimen?
Skincare company Estée Lauder is leading the way with its latest serum, Re-Nutriv Ultimate Diamond Sculpting/Refinishing Dual Infusion, a combination of Périgord black truffle extract (the black diamond, if you will), South Sea pearls and 24-carat gold flakes - a potent trio of ingredients said to promote the skin's energy, vitality and youthfulness.
"In the quest to preserve the beauty of skin, our scientists are always striving for new ingredients," says Lauder's Australian brand general manager Emmerentia Wilding, "and truffles have been prized for centuries for their therapeutic properties."
The truffles are harvested in the south of France by Estée Lauder's master truffle grower, then put through a meticulous 10,000-hour process to form a liquid that's so precious it only makes a small number of bottles per harvest, each with a $450 price tag.
"The Re-Nutriv line was born from the desire to comb the world for the rarest and most precious ingredients that could have beneficial effects on the skin," says Wilding, "but each of those ingredients do have very specific reasons for being in there - they're not there just to talk to luxury."
The truffles, she tells us, work as "an energy source for skin cells" through their ability to "renew the skin's anti-ageing, fighting abilities". The gold, meanwhile, is an anti-irritant and the pearl "enhances radiance".
To celebrate the release of its Re-Nutriv Ultimate Diamond Dual Infusion, Estée Lauder took over Sydney's Bentley Restaurant & Bar for an evening of truffle-fuelled fun.
The restaurant's sleek, modern dining room, designed by Pascale Gomes-McNabb, was transformed with bouquets of white flowers.
Chef Brent Savage conjured a dinner inspired by every element of the product, from the ingredients to the golden bottle itself.
"The packaging was really important and how we could reflect that through the food," says Savage, "we also talked a lot about the aromatics of the product and truffle was at the forefront."
Fine shavings of truffle added earthiness to an entrée of
malt-cured salmon made zingy with a mandarin and dashi stock, while
fatter slices of the fungi brought texture and punch to richly
marbled Rangers Valley wagyu, slow-cooked over charcoals and paired
with a salad of confit fennel and crisp kale.
The dessert of white chocolate milk cake with yoghurt sorbet and sheets of dehydrated yoghurt dusted with gold leaf, meanwhile, paid homage to Re-Nutriv's livery and its other star ingredients - gold and South Sea pearl.
And of course, this being Bentley, the pours (Gosset Grand Réserve Champagne, a 2012 Cuvée de Découverte Chablis by Patrick Piuze and a particularly memorable 2012 Achaval-Ferrer malbec) from GT Sommelier of the Year Nick Hildebrandt were nothing short of marvellous.
All in all a night of stand-out food and warm company in celebration of one of our favourite ingredients in cooking - and now skincare. Truly, too much truffle is never enough.
Re-Nutriv Ultimate Diamond will be available from Estée Lauder counters nationwide and online from November 2.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Australia’s restaurant stars took a well-deserved night off ...
Sanpellegrino announces the winners of its Sydney Cafe Socie...
Swiss watch company Jaeger-Le Coultre celebrated its 180th b...
The National Indigenous Culinary Institute introduced its ne...
It was Navajo collar tips, pointy shoes and coiffed hair all...
Est's crack troupe of waiters is ferrying an extra-special l...
Glasses of Perrier-Jouet Belle Epoque sparkled as the Champa...
March: it means March into Merivale...
Bondi's Bucket List might not quite be East Egg but that did...
Randwick gets a taste of Melbourne Cup glamour this autumn r...
Time to strap on the eating boots, folks: Taste of Sydney is...
It's one of those "tough job, but someone's got to do it" mo...
The Little Sydney marquee space at Royal Randwick, featuring...
The secret ingredient in Estee Lauder's latest skincare rele...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×