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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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here’s what to expect when the international event arrives next April.
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.
Take a personal tour of some of Sydney’s more flavoursome highlights with GT chief critic Pat Nourse.
No one who lived through it will ever forget the 15-day heatwave that struck Adelaide in March 2008. The local vignerons will certainly relive the memory for a long time to come: the heat resulted in overripe, tasteless grapes. Before the heatwave, however, most vineyards were ripening perfectly and quality was excellent. In some regions, such as the Clare Valley, much of the riesling crop had already been picked before the heat, and the best wines taste wonderful right now. The spanking-fresh flavours of young Clare Valley riesling are a great match for the clean freshness of squid; the grape usually has a herbal, fennel-like lift, which matches well with the herbs in this dish, as do the variety's trademark zestiness and the tart little pomegranate seeds. Riesling can handle a bit of heat, too, so the harissa mayonnaise lifts the overall flavour combination. - MAX ALLEN
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