After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Campari with your cornflakes? Whether booze is okay at breakfast depends on time and place, writes Max Allen.
Sydney's food supergroup are back at it, bringing big flavours and a rollicking drinks list to a buzzing space in Surry Hills, writes Pat Nourse.
Spirit House has a sleek new bar where you can enjoy Thai snacks with a twist.
A Florentine chef and an elegant new space bring a touch of the Old World to the latest Four Seasons restaurant.
We talk to Jason Held, CEO of Saber Astronautics, about his flying routine and his favourite hotels for business travel.
Popolo gives way to Marta; lovers of cacio e pepe pasta prepare to celebrate.
For a taste of old Cuba, Lydia Bell heads east. The Oriente and its stridently Afro-Cuban capital, Santiago de Cuba, remain largely untouched by the wave of change sweeping the island.
Deliver a stylish breakfast in bed or spread the love and take dishes to share to the table.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
These fluted French doughnuts are made from a choux-like pastry dough, giving them a light, airy texture. Crullers are best eaten the same day they're made.
Yes, it's freezing, but winter needn't always mean rich ragus and rib-sticking meals. Try out these lighter recipes during the colder months.
From mushrooms on gruyere toast to tapioca porridge washed back with a satisfying honey and fig jam cappuccino, there will be no complaints when the alarm goes off tomorrow.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
It wasn’t just the golden goblets that glittered as celebrit...
The 2013 Eat-Drink-Design Awards gongs were handed out last ...
Brace your appetites, Australia. Melbourne Food and Wine Fes...
Top bartenders from around the country will team up with Mel...
Cut it. Clean it. Mince it. Spice it. Mix it. Pipe it. Hang ...
Join us for a very special reader dinner with The River Cafe...
The Ovarian Cancer Research Foundation and GT co-hosted a gl...
Gems weren’t the only things to shine at a 10th anniversary ...
Come and enjoy a southern Italian feast at Melbourne’s Valen...
More than a million dollars was raised for the OCRF at the E...
Melbourne Food and Wine Festival CEO, Natalie O’Brien, talks...
Melbourne’s Saint Crispin celebrates its second birthday wit...
Melbourne may have been slow to catch the natural-wine spark...
Appearances can be deceiving at Lume, which means our next r...
Back for another year, the Melbourne Salami Festa looks set ...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×