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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.
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.
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.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
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.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
How do I make cocktails for a big party?
I'd always recommend a good punch bowl - making drinks to order
for more than a handful of people on your own is no recipe for fun.
The main benefit, of course, is that you only have to mix it once,
so you don't have to worry about measuring errors. Once things get
going, hosts are known to get a little generous with the pours, but
balance is the key to a good drink, not simply more booze. Punch
also gets around the challenge of having decent ice at parties -
you just freeze a big block in an ice-cream container first. If you
want to be really fancy you can layer some fruit inside it, too.
David Wondrich's book Punch is the most authoritative and
entertaining book on the subject and I highly recommend it. If you
want a real show-stopper, I like the Crimean Cup à la Marmora -
it's a mellow mix of Cognac, Jamaican rum, maraschino, orgeat syrup
and lemon juice, all fizzed up with Champagne. And the best part
about opting for a punch bowl? It gives you leave to be the
host(ess) with the most(ess).
+ Got a question for our experts? Email us at email@example.com. For more advice from our Ask the Experts team, check out our How-To section.
Illustration Lauren Haire
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