Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
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.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
Here’s what to expect when the international event arrives next April.
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.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
"Anyone who works in my kitchen at Flour and Stone will tell you that my track record with fudge is disastrous," says Nadine Ingram. "I have tried over and over again to make it the same as they do at the fudge shop in my husband's home town of York, with varying levels of failure. I was determined not to be beaten and refuse to make fudge using condensed milk, since there is always that niggling feeling that I'm cheating. After reading up a little about the science of fudge-making I'm thrilled to be able to share this recipe and the secrets I learnt on my arduous journey. A heatproof spatula is the best thing to use for fudge. I know it may seem more comfortable using a wooden spoon, but they have little impurities inside the wood and you may risk this crystallising your fudge. I found a lot of recipes say not to stir the sugar at all because it will crystallise but this only happens if you stir it after it has started to boil." Start this recipe a day ahead to set the fudge.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×