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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We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
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.
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.
Kick off winter with a week of cheese tasting.
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.
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.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Join us at Fortitude Valley's Gordita for an evening of
Spanish-influenced food and stellar wine.
"Gordita" means "chubby" in Spanish. That might sound harsh, but in Spanish-speaking circles it's a term of endearment - mostly reserved for your loved ones. It's also the name of Jamie Webb's Spanish-inspired kitchen and bar in Brisbane's Fortitude Valley. And trust us there's plenty to love about it.
Previously at Webb's Cabiria, chef Steve Harry has been at Gordita for just six months. Born in Sudan and having spent time in Egypt, he takes inspiration from different European and Africa cuisines, and prefers to focus on the ingredients of a dish. "We have a few Spanish staff at Gordita and when they talk about their food, they mention how vibrant and alive it is, and how fresh all of their ingredients are," says Harry, "I take that same approach when devising our menu."
The restaurant's house-cured pig jowl will kick off proceedings, followed by the likes of Sunshine Coast redclaw yabby with parsnip and nasturtium, or a dish of Dutch cream potato, barley and bone marrow. Matching Spanish wines and cava, courtesy of Wingara Wine Group, will be served, while the summery lavender, elderflower and coconut sorbet will suitably conclude this Fine Dining Lovers event. "Some might call it fancy, but I think it's simple and contemporary," says Harry. Just the meal for you and your gorditos.
Join us for dinner at 7pm on Monday 27 April at Gordita, 11b/100 McLachlan St, Fortitude Valley, Qld. The cost of $120 per person includes wines by the glass, S.Pellegrino and Aqua Panna waters, and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (07) 3666 0605. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.
* Blood Orange Sangria (Spanish tempranillo, spiced rum, S.Pellegrino Aranciatta Rossa)
* Wattle seed and rye sourdough with kefir-cultured butter
* Pig jowl with sage and onion caramel
* Sunshine Coast redclaw yabby with parsnip, vanilla, nasturtium, prawn oil and sea blight
* Goat's milk, wild rocket, almond oil, pomelo, salad burnet and chestnuts
* Dutch cream potato cooked in mushroom stock, egg yolk, barley
and bone marrow
* Wagyu tri-tip with black garlic and bitter leaves
* Coconut sorbet with lavender and elderflower
SPONSORED BY FINE DINING LOVERS
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