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The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Maurice Terzini’s reboot of the Dolphin Hotel is bold and playful, with fiendish attention to detail. Meet the new pub circa 2016.
Objets d’art on their own, these bijou vases bring the floral touch to an elegant table setting.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
The ritual of breaking one's fast has its place, says Fergus
Henderson, but should never be done at brunch.
Breakfast has many roles in life.
It's the first sustenance of the day, which, in itself, can be restorative or preparational, depending on the individual. I'm a confirmed lunch man, of course, so breakfast in my case is usually a coffee, a cigarette and a Fernet Branca, being about all I can manage first thing. This is where the elevenses come in handy, always a slice of seed cake and a glass of Madeira.
As you wake up in the morning and become aware of your innards and extremities you may require a late breakfast, but be careful - too late and we move into brunch territory, which is something we don't want to do. Brunch is the bastardisation of two great moments in the culinary day into a damp squib, neither one thing nor the other. Then there is the unanswered question: what do you drink with brunch? A wineless purgatory!
It makes great sense to do much of our eating in the morning, helping our guts digest and process, compared with filling our guts, then shutting down overnight, leaving supper to fester in your stomach.
But I've nailed my colours to the mast on this subject in the
past, so let's return to breakfast and the breakfast greats. One,
on a train travelling from Glasgow to London, with the view of the
Lake District speeding past as you attack a brace of kippers and a
glass of Guinness. It doesn't come much better (just remember the
kipper-burps that stay with you a while, but nothing can be
perfect). The next great breakfast: the Caffè Florian on St Mark's
Square. The odd coffee, a chocolate ice-cream and a Fernet; we had
to remortgage our house to pay the bill, of course, but what the
hell - it's Venice. And then there was the time, many years ago,
when I went to Prague with the Architectural Association before the
Velvet Revolution. Wandering back to our hotel early in the morning
we were met by a happy scene of folk eating freshly baked bread
with coarse sea salt and drinking beer - not something you come
across every day.
Why is breakfast on my mind, you might wonder. Well, I work next to Smithfield meat market in London, around which the pubs have special licences to open early for the market workers, and it so happens that on my way to work today, feeling peckish, I popped into The Hope for the porter's breakfast, which occasionally beckons to me with its instant-comfort quality: sausage, egg, beans, bacon, toast and a Guinness. It's been a while since I was last there and judging from how many folk were in there, there must be fewer people working in the market nowadays than I thought - either that or they've all taken the pledge.
Sadly gone now is The Cock Tavern under the poultry market, where the landlord once turned to me and said he was having a particularly good morning - the Criminal Investigation Department were at the end of the bar drinking Château Montrachet. Who would have thought that breakfast can be weirder than lunch?
A long time ago as an architectural student one would work through the night and reward ourselves with a good breakfast at one of these Smithfield Market pubs. The only technical hitch was that the beer and the warmth of the pub led to breakfast narcolepsy. Many a time someone had to be rescued from suffocation by breakfast.
The great fault in all this is that modern urban life does not lend itself to a hearty breakfast. Here speaks a chap who can be felled by a bowl of porridge, which is innocent enough. And a fry-up is another thing altogether, more suited to tilling the land than sitting at a desk - factors that keep that kind of breakfast in the realms of a holiday treat or something for the weekend.
Rituals like these are important for passing the day, and lunch is a vital ritual, so I must end by picking up on a point I've already made: say no to brunch and give us back lunch.
Illustration: Lara Porter
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