Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
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.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
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 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.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
Their various nicknames - prawn-killer, pissing shrimp, sea locust, thumb splitter among them - obviously weren't dreamed up with marketing in mind, but mantis prawns have their dedicated admirers. Chef Chase Kojima, of Sydney's Sokyo and Kiyomi on Queensland's Gold Coast, is a fan and snaps up any mantis prawns Sydney fish supplier Narito Ishii can get his hands on.
"It's traditionally eaten as sushi - you get it live, boil it,
peel it, and then roast the shells to make tsume (a sweet
teriyaki-style sauce made from soy, mirin, sake and sugar)," says
Dan Hong (of Mr Wong and Ms G's) says mantis prawns are only occasionally available in Sydney, as a by-catch of eastern king prawns. "They're very perishable out of the water - only the big ones are worth eating because there's not much meat on them, just a thin strip," says Hong.
Try mantis prawns with our prawn recipes.
I love sea urchin in restaurants, but I’m a bit daunted by t...
How can I pack seafood to take to the beach house this Easte...
Even though most of us associate seafood with summer, it’s a...
"Press your tongue against the roof of your mouth," the quee...
Why does fish in restaurants so often taste better than what...
Barramundi en papillote, grilled scallops in the shell, and ...
Good Friday is for fish. So, from beetroot-cured ocean trout...
Not that we need an excuse to crack open a bottle, but these...
Here are 14 fresh takes on these small saltwater clams, from...
From a classic mignonette to a spicy tamarind dressing, top ...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×