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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.
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.
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?
The name, origin and authenticity of this fiery dish have been debated since its creation. Meaning literally 'chilli with meat', it's been asserted that everyone from the Texas Rangers to a Spanish nun and a Chinese chuckwagon cook invented the dish.
A popular theory pins the origins on Mexico, though some Mexicans have refuted this, defining it in a 1959 dictionary as: "A detestable dish sold from Texas to New York City and erroneously described as Mexican."
Chilli con carne most likely originated in south-west USA, with Texans, New Mexicans and Arizonans laying claim to the dish. While there is no definitive recipe, the most common ingredients are meat, chillies, tomatoes, spices and beans. It's the inclusion of beans that's the biggest controversy in chilli cookery with the purists eschewing their use. Whatever floats your boat, we reckon.
A bean-free Mexican pork and beef stew, simmered for several hours with six different varieties of chilli. www.guzmanygomez.com
This 20-year-old chilli recipe uses minced beef, bacon, beans, and house-smoked chillies. 20 Lawrence St, Launceston, Tas, (03) 6331 0530.
This local gives good beef and bean chilli and has a tequila lounge. 315 Hay St, Subiaco, WA, (08) 9381 2571.
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