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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 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.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
"I created this recipe when my wife, Kathy, and I were running the family restaurant, L'Hôtel du Nord, in the village where I was born, Cuiseaux, in the beautiful region of Jura and Burgundy," says Jacques Reymond.
"Across the street from the restaurant was the cheese factory, La Fromagerie, where they made fresh fromage blanc every day and also the big wheels of Gruyère. I wanted to create a recipe incorporating these two cheeses, which I used to eat every day as a child and gave me so much pleasure. We put this dish on the menu in 1988 when we opened the first Jacques Reymond restaurant in Richmond. At the time, fromage blanc didn't exist in Australia. I asked my friend Richard Thomas to make it for us and it was superb. Many years later Matthieu Megard from L'Artisan Cheese took over from Richard and was making his own fromage blanc."
For convenience, we've used cottage cheese and fresh ricotta mixed together in equal quantities.
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