We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
A bloody good dinner for a bloody good cause.
An ambitious, brand new regional hotel has been awarded not one but three top accolades this year.
Andrew McConnell’s yakitori, buns, dumplings and lobster rolls head south of the river.
Sydney’s favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
Kick off winter with a week of cheese tasting.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
Join us at the new Regatta in Rose Bay with acclaimed chef
and GT contributor Damien Pignolet at the helm.
Get ready for a sea change, Rose Bay. Regatta, the latest incarnation of the culinary holy ground that is Rose Bay marina, has a new chef, and it's someone we're confident you're going to welcome: Damien Pignolet.
Few chefs can claim to have so positively influenced the dining culture of Sydney's leafy east as Pignolet. His time at Butler's in Potts Point and Bistro Moncur and Claude's in Woollahra showed a generation (or two) what it meant to dine rather than simply eat.
This month Pignolet takes the reins at waterfront brasserie Regatta, and classical elegance will be the name of the game when he hosts a very special reader dinner. Pignolet plans to kick things off with poached Mount Cook alpine salmon served in a stock jelly with green apples, parsley and red peppers, and a bean and baby beetroot salad topped with Mount Irvine walnuts.
"I want to start with something that's summery, fresh and clean," he says.
Roasted red emperor with salt cod ravioli and a light pinot noir sauce with thyme follows for the main course, and the finale is a sablé pastry of almond cream, poached peaches and summer berries.
"I've always believed that balance is the most important thing,"
says Pignolet, "and here you have a menu of pretty colours,
different flavours and textures - it's absolutely 100 per cent
Join us for dinner at 6.30pm on Monday 1 February at Regatta, 594 New South Head Rd, Rose Bay, NSW. The cost of $145 per person includes four courses, wines by the glass and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 9327 6561. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.
2009 Gembrook Hill Blanc de Blancs, Yarra Valley, Vic
* Poached alpine salmon, Endeavour prawns, green apple, parsley and red peppers, with fresh tomato and tarragon sauce
2014 Crawford River Riesling, Henty, Vic
* Salad of baby beetroot, green and yellow beans, frisée and mâche, toasted walnuts and their vinaigrette
2015 Frederick Stevenson Rosé, Barossa Valley, SA
* Roasted red emperor, sauce pinot noir, brandade ravioli, confit fennel and carrot purée
2013 Quest Farm Grand Central Pinot Noir, Central Otago
* Peach and berry sablé tart, frangipane cream
2009 Gembrook Hill Blanc de Blancs, Yarra Valley, Vic
* Coffee with Domingo chocolate cake
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