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.
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 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.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
"There was a property near where I grew up in Johnson, New York, that I went to once with my dad," says Llewellyn. "Being the middle child of seven kids, one-on-one occasions like that were rare. I also remember it because it was the first (and only) time I'd sourced my own maple syrup. Or maybe it sticks in my mind because it was the first time I got stitches, when the farm-owner's son covered a rock with snow and pegged it at my head during a snowball fight. We'd tapped the swelling trees the day before, so we'd returned to fill a massive drum with maple water that we then placed on top of a fire and left to simmer away until all that was left was the rich, thick syrup. This can take hours, even days, which is why we were having a snowball fight. I know a lot of you won't bother or may not be able to smoke your maple syrup, but whatever you do, please use the real deal. Don't buy imitation maple syrup because it's cheaper. It's cheap because it's crap. This syrup is brilliant with fried chicken, and drizzled over waffles and vanilla ice-cream." Makes about 1 litre.
Note This recipe is from Fried Chicken & Friends ($49.99, hbk) by Gregory Llewellyn and Naomi Hart, published by Murdoch Books and has been reproduced with minor GT style changes.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×