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Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
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.
How do you remake a landmark without compromising its essence? The new Ritz Paris pulls it off in rare style, writes Susan Skelly.
A Thai-Laotian mix opens in Braddon.
For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.
Ahead of Danielle Alvarez's long-awaited restaurant Fred's opening in Paddington this week, we've round up seven recipes she's shared with us.
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.
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.
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.
Kensington, hold onto your hats.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What's the secret to Melbourne's best chicken? According to French chef Philippe Mouchel, it's all about the bird.
"You need to have top chicken," says Mouchel. "It needs to be free-range and cooked in a rôtissoire - ours is imported from France - for 45 minutes before resting."
Given that the chef behind CBD newcomer Philippe has been wowing Melbourne with his French cooking skills for more than 25 years - he first came to Australia in 1991 under the Paul Bocuse banner - it's safe to say he knows what he's talking about. But while roast chook may be the house specialty, there's no shortage of other reasons to flock to Mouchel's new restaurant.
We're celebrating the opening with a four-course reader dinner. You're invited to break bread over a menu including the famed rôtisserie chicken and kicking off with pâté en croûte, "One of the oldest dishes in France," says Mouchel. His combines pork, veal, foie gras and pistachios with a lift from pickled vegetables. It's followed by citrus-cured rockling, poached and set atop seafood risotto with a bouillabaisse sauce and finishes with an elegant almond blanc-manger.
"On the night expect good food, good service and a good time as well," says Mouchel.
Join us for dinner at 6.30pm on Monday 19 September at Philippe, 115 Collins St, Melbourne, Vic. The cost of $140 includes four courses and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 8394 6625. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au
Philippe reader dinner menu
* Pâté en croûte, foie gras, pistachios, mushrooms, pickled
2013 Moorooduc Estate Pinot Noir, Mornington Peninsula, Vic
* Fillet of poached rockling, seafood and seaweed risotto,
soupe de poisson
2014 Etienne Boileau Chablis, Burgundy
* Rôtisserie chicken, lechefrite potatoes, natural
2010 Château Bouscassé Madiran
* Almond blanc-manger, citrus, meringue
2007 Tertre du Lys d'Or Sauternes, Bordeaux
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