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 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.
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.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
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.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Note Nasturtium flowers are available from select delicatessens and farmers' markets.
Brunch. One of the finest words in the English language. It's been misused and horribly abused in some circles for decades ("We must do brunch, dah-ling!"), but it's time the rest of us reclaimed it as a Sunday ritual. Brunch is just the thing when you get up too late for brekkie but you can't wait for lunch - and truth be told, you fancy a glass of something light and bubbly. Because you can do that at brunch. Drink, I mean. Without anyone batting an eyelid. To kick off our brunch revolution, try these stuffed crêpes with a glass or two of fine, oh-so-pale sparkling wine - either one of the many excellent local cool-climate examples or the real thing from Champagne. A blanc de blancs bubbly would be perfect. Usually made from 100 per cent chardonnay (hence the name: white wine from white grapes), blanc de blancs sparkling wines tend to sit at the lighter end of the style spectrum, with a refreshing, citrusy edge to the acidity and an intense but focused character in the mouth - great for matching up to the zing of the lemony ricotta and herb-filled crêpes, and the power of the smoked trout.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×