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We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.
After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.
Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.
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.
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.
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.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
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.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Luxe jewellery house Tiffany & Co marked the end of the
global launch of its chic new collection with a bespoke candlelit
dinner in Sydney's CBD, writes Maya Kerthyasa.
It can be tricky pinpointing precisely what makes Francesca Amfitheatrof so captivating - mostly because there's so much to choose from. Tiffany & Co's newly appointed design director has lived and worked in some of the world's most interesting cities (Tokyo, London, Rome, Moscow and New York among them), her credentials - she graduated as a jeweller and silversmith from London's Royal College of Art and Central Saint Martins - are impeccable, and her CV spans Chanel, Fendi and Marni, plus stints curating art for private collectors and museums around the globe. She's not short on charisma either. "I love talking to strangers," she says. "It's one of my favourite pastimes."
Amfitheatrof's appointment marks a change in direction for Tiffany & Co as her début line, Tiffany T, shows. "Tiffany T pays homage to the Tiffany name," says the company's Australian managing director, Glen Schlehuber, "but it also has a verticality and angularity that is different to any of our existing collections."
It's a range with more of an edge than consumers have come to expect from the jewellery house, designed to mirror the power and pulse of New York City and the women that live in it.
"This line is very much for the modern woman," says Amfitheatrof. "I've just moved to New York, so I'm fascinated by New York women, fascinated by the pace and the style. You have to be prepared for the city - you're running on the subway, in and out of taxis, and it's quite loud and crazy - but New York women seem to always be very stylish in a casual way."
Amfitheatrof's inauguration has had her touring the world for four months to unveil T. Her Sydney visit was the trip's grand finale and Tiffany's Australian office put on a suitably chic soirée to mark the occasion.
The empty space above Alpha restaurant provided a striking setting, the exposed brick of the warehouse-like space warmed by the glow of banks of candles down two long tables, and white floor-to-ceiling curtains draped on the fringes of the room. Schlehuber introduced Amfitheatrof as "a true global citizen, having [had] the opportunity to grow up, live and work in some of the world's most exciting cities".
The crowd, a mix of media, fashion personalities and socialites, hobnobbed over Caprioskas and Charles Heidsieck as they examined the collection's bold ceramic cuffs, flexible bracelets and adjustable - almost mechanical - gold chains, before sitting down to dinner by Cook and Waiter's John Wilson.
Wilson drew on Amfitheatrof's love of Asia - "I'm more East than Europe" - and the collection's clean, simple aesthetic for inspiration, opening the affair with a fresh sesame-laced salad of goma dofu, raw broad beans, asparagus and mizuna with a punchy honey dressing. A richly textured dish of poached chicken with oyster mushrooms and steamed greens followed, then a sweet tasting plate, which included electric-green pandanus and lime mousse, caramelised banana slices and coconut-infused tapioca pearls.
"We wanted the dinner party to have a modern, contemporary and somewhat unexpected feel," Schlehuber says. "It needed to embody the spirit of Tiffany and the new Tiffany T collection."
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