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Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
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.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
Here’s what to expect when the international event arrives next April.
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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
March: it means autumn, sort of, lots of birthdays, and St
Patrick's Day. In Sydney, it also means March into
Merivale, the hospitality group's in-house (and increasingly
massive) food festival. Its launch is now the stuff of legend among
local canapé-grabbers, and this year 2,500 pairs of hands shot up
and out around the Ivy complex in a mad scramble for snacks and
The sixth March into Merivale festival is themed "Born to Cook", which is a nice fit for what we think is the month's hottest ticket: Generation Next, the dinner GT hosts annually in collaboration with Est. On Tuesday 25 March, we'll be showcasing the skills of six of the country's top new culinary talents; grab the March issue of GT for all the details.
Elsewhere, the theme taps into the earliest favourite food memories of Merivale's chefs, translating into more than 60 food and wine events. Making a welcome comeback are the Taco Challenge at El Loco and $33 meal deals across the group, along with one-offs: Culinary Pursuit trivia at Ash St Cellar; Green Fairies absinthe tastings at Felix (not sure whose childhood memory that was); and life-drawing classes at the Ivy Penthouse (Peek into the Penthouse). Jeremy Strode will be doing Brick Lane-style Indian at Bistrode CBD, there'll be high tea at Est with Puttin' on the Ritz, and the juggernaut that is Manly's Papi Chulo will bring its smoky, meaty, boozy good times to the other side of the harbour at Ivy with Where There's Smoke on 19 March.
And there's (way) more where that came from - get into it.
March into Merivale runs until 11 April. To book a spot at GT's Generation Next dinner call Est on (02) 9240 3000
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