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Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.
Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
How do you remake a landmark without compromising its essence? The new Ritz Paris pulls it off in rare style, writes Susan Skelly.
A Thai-Laotian mix opens in Braddon.
For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sokyo's Chase Kojima's new project is something completely new.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
What brings people together more than tequila? Tequila, tacos and cake.
Kensington, hold onto your hats.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
"This is a classic chicken dish of the Jura, where the chicken is cooked in the aged Sherry-like wine of the region," says Hird. "We've combined this with the cooking technique of poulet en vessie (chicken cooked in a pig's bladder). A pig's bladder isn't easy to come by, so an oven bag provides the perfect substitute and a good fino Sherry is a suitable replacement if you can't find vin jaune. Otherwise spend the money on purchasing a great vintage and enjoy drinking this belter of a wine from the Jura. At Vincent we serve poulet au vin jaune with a fondant potato cooked in a rich chicken stock and dusted with pine ash, as a nod to the paysage of Jura." You'll need two unperforated oven bags for this recipe.
Note Chicken buffes are whole breasts and wings left intact on the rib cage, with legs removed. You'll need to order it from a specialist butcher. Brown chicken stock is made from roasted chicken bones. If you can't find unperforated oven bags, use large snap-lock bags tied tightly with string.
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