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An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
Spend less time cooking and more time relaxing at your next barbecue - these char-grilled meats and vegetables are low on labour but deliver big on juicy and smoky flavours.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
Here's the story behind it.
We love the idea of a hamper here at GT, but too often
we've been disappointed. So we set ourselves a challenge: to put
together one of our own that's all killer and no filler. We
partnered with our friends at Snowgoose and we present the first of
our hampers - just in time for Christmas - with each item selected
by the Gourmet Traveller team.
1 Will Studd Lincet Brillat Savarin
Our resident cheese expert, Will Studd, has hand-picked this lush Brillat Savarin from Didier Lincet, a producer in Champagne. It's as rich, sweet and velvety as they come and gets even better with time.
2 Le Roi Roquefort
This beautifully veined Roquefort, also selected by Studd, is a no-brainer for fans of the funk. Catering for a bigger crowd? Add a mighty one-kilo hexagon of ultra-creamy Le Dauphin brie as well.
3 Sheridan's Irish brown-bread crackers
All that cheese calls for a quality accompaniment. These Irish brown-bread crackers, made from stone-ground wholemeal flour with a touch of butter, buttermilk and sea salt, fit the bill perfectly.
4 Tabletop Grapes' muscatels
Grown outside Mildura, the Garreffa family's muscatel clusters bring a welcome touch of sweetness to the party platter. They're hand-picked and dried as a bunch without the use of chemicals - for our money the gold standard in dried grapes in Australia.
5 McClure's Bloody Mary potato chips
Based across Brooklyn and Detroit, the McClure brothers are best known for their killer pickles. Their crinkle-cut Bloody-Mary-flavoured potato chips, however, are certainly no mere afterthought. Seriously moreish stuff.
6 Rockpool beef jerky
Rockpool's wagyu jerky has long been a GT bar snack favourite. It's normally exclusive to their restaurant menus, but they've kindly made some especially for our party hamper.
7 Mason Clarke Preserving Co blackcurrant jelly
Mason Clarke's jams, jellies, chutneys and preserved fruits are handmade in small batches in Dimboola in country Victoria. We've chosen their blackcurrant jelly - best served on a cracker and (liberally) topped with cheese.
8 Montalto olives
Montalto's Koroneki olives grow wild throughout the Red Hill winery. They're hand-harvested, cured, and marinated with a touch of rosemary from the estate garden.
9 Bahen & Co chocolate
Reformed winemaker Josh Bahen sources the finest heritage cacao beans he can find and processes them at his Margaret River factory into beautifully balanced bars using antique chocolate-making machines and techniques.
10 St Ronan's pear cider
Our cider-loving wine editor, Max Allen, loves St Ronan's for its "gorgeous rich, complex pear aromas and a lovely soft, creamy texture". It pairs perfectly with the Brillat Savarin.
11 Baker D Chirico cheese straws
It isn't a party without cheese straws. Melbourne bakery Baker D Chirico's puff pastry numbers are covered with parmesan, paprika and spices, and are best enjoyed warmed from the oven.
12 Currong riberry shrub
Denyse McDonald crafts her shrubs (vinegar-based cordials) from native ingredients such as riberry and rainforest lime. The result? A fresh, Australian-accented cordial perfect for dressing up sparkling or still water, or adding to your favourite cocktails.
THE GOURMET TRAVELLER HAMPER
In collaboration with fine-food hamper specialist Snowgoose, we have designed the perfect gift (or treat for yourself), delivered to your door for $195 (including delivery). For a luxe option, add the 1kg Le Dauphin - an extra $75. To order, go to gourmettraveller.com.au/snowgoose. While stocks last.
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