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.
Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.
From Mansfield to Beechworth, Rutherglen to the King Valley, we've rounded up the places that should be on your radar in the High Country.
There’s plenty of potential in the depths of your crisper; you just have to be creative.
This year's finalists are pursuing vastly different wine programs, but all are at the top of their game. We present Hardy's Verandah Restaurant, Cirrus Dining and Kisume.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
Campari with your cornflakes? Whether booze is okay at breakfast depends on time and place, writes Max Allen.
We talk to Jason Held, CEO of Saber Astronautics, about his flying routine and his favourite hotels for business travel.
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.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
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.
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.
It's the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
Rome's hottest pizzaiolo is rocking a new craft-beer pub near the Vatican.
Madrid Fusion. René Redzepi's MAD. Melbourne's own WAW Gathering. If it's an international food and drink think-tank or event of note, Ben Shewry has been part of it, but that doesn't mean talking in front of crowds was a skill that Attica's chef-patron was born with.
"Because of the isolation I grew up in, public speaking isn't something that came naturally to me," says the Kiwi-born chef, who was raised in a remote pocket of New Zealand's Taranaki region. "I had to overcome that when I was 19 speaking to 500 14-year-olds about being a chef, and then presenting to a mostly non-English-speaking audience of 1600 at Madrid Fusion in 2010."
This May, Shewry will cross the country to speak at WA FADS, Western Australia's first food and drink symposium, an event that aims to discuss some of the important, sometimes-unglamorous issues faced by the state's food industry. For organisers Ai-Ling Truong and Katrina Lane, Shewry's own WAW event was a major inspiration in organising WA FADS, as was the way Shewry approaches the running of Attica.
"The values and level-headedness that Ben has shown while running the best restaurant in Australia is admirable and we wanted to bring him over to share insights into how he manages everything and keeps sane," says Truong. "We will dig deep into what it means to make it in this industry."
As well as being a fan of the Perth Wildcats basketball team - "a great organisation with proper team values so I look at them for inspiration for my own restaurant team," he says - Shewry has served West Australian ingredients including marron, pearl meat and snow crabs at Attica over the past decade.
Come May, Shewry will join key Perth chefs and producers including Joel Valvasori-Pereza ( Lula La Delizia), former best new talent winner Sam Ward, Amy Hamilton ( Liberte) and organic beef farmer Warren Pensini in a day-long program of talks, presentations and workshops. If WA FADS can inspire attendees the same way WAW did (Shewry says WAW helped convince he and his wife Natalia to buy Attica), West Australia's food and drink scene has much to look forward to. Roll on May.
WA FADS, Sunday 28 May, Claremont Showgrounds, 8 Ashton Ave, Claremont, WA.
Tickets to the event are still available for $100 and include lunch, morning and afternoon tea. Tickets and additional crowd-funding rewards can be purchased at chuffed.org/project/fads.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Looking for the best restaurants in Perth? Here are our favo...
Here are the best Melbourne Cup Day events at restaurants ac...
New names dominate the line-up of this year’s food and wine ...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×