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Following the success of the Long Chim Perth, Thompson returns to his hometown after more than 15 years away.
Mitch Orr will take over East London’s Lyle’s for two nights.
Former Pei Modern chef Florent Geradin opens a new Melbourne wine bar in the space previously occupied by Yu-u.
Here's the low-down on what's happening.
Winning Appliances is hosting a series of free cooking demonstrations across the country.
A luxurious island lifestyle and exceptional food and wine will combine over one spectacular long weekend this May.
A new theatrical supper club is encouraging guests to play with their food.
A rare catch at Sydney's fish markets, mantis prawns have dedicated admirers.
Whether snaking through clutches of pretty small towns, winding the entire length of countries or docking on the shores of the world’s biggest cities, travelling over water is both relaxing and thrilling.
Aaron Turner has made a triumphant return to the restaurant world and his cooking, at Igni in Geelong, is better than ever.
Autumn is the year's best time for hearty salad. Here are six of our favourites.
There's something super-comforting about cooking overnight - you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower puree would also be a welcome addition.
From distinguished architectural icons and game-changing gadgets we can’t live without to fashion classics that have become ubiquitous staples and timeless furniture classics – it’s by no means comprehensive, but we’ve narrowed down thousands of contenders and rounded up the most inspiring, visionary and intriguing moments in modern design history.
As Beyonce reminded us this week, when life gives you lemons, make lemonade. In celebration of Bey, we slay with lemon sorbetto, lemon meringue pie, lemonade icy poles and everything in between.
Why buy flowers for a vase, when you could cook with them instead? Here are 20 eye-catching and delicious floral recipes for Mother's Day.
Yes, it's laden with tradition and symbolism, but tsoureki is also a really tasty treat, writes Bianca Tzatzagos.
The patient cook wins hands down when it comes to onion soup. Long, slow cooking brings out the onions’ natural sweetness, and diligent stirring, every 15 minutes or so to ensure they don’t burn, is of the utmost importance. It’s probable that such attentiveness, a luxury of modern-day chefs, was not a common practice in bucolic France where the soup originates. The soup, something of a staple in rural households, was little more than water poured over stale bread crusts, the flavoursome bulb added and the whole lot left to simmer for the day. Onions, which grew in abundance and, more importantly, all year round, were the obvious choice for a nourishing meal.
It’s unclear when the broth was wed to cheese to become soup a l’oignon gratinée but it’s this version that has come to be referred to as French onion soup. Its popularity as the four am pick-me-up du jour for the butchers and purveyors who frequented the bistros around the legendary produce market, Les Halles in Paris, no doubt cemented the soup’s reputation as a tonic. Although the market itself is gone, night revellers still seek out the restorative broth all around France. “After a big night out, you either go for a bowl of onion soup, the bakery or straight to bed,” says owner of Sydney’s La Brasserie, Philippe Valet.
What better place to try this soup than at Melbourne's most Parisian bistro. 11 Toorak Rd, South Yarra, Vic, (03) 9866 8569.
This French bistro offers a rich soup made from onions caramelised for up to five hours. Shop 28, 118 Crown St, East Sydney, NSW, (02) 9358 1222.