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Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
How do you remake a landmark without compromising its essence? The new Ritz Paris pulls it off in rare style, writes Susan Skelly.
A Thai-Laotian mix opens in Braddon.
For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.
Ahead of Danielle Alvarez's long-awaited restaurant Fred's opening in Paddington this week, we've round up seven recipes she's shared with us.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
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.
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.
Sokyo's Chase Kojima's new project is something completely new.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
What brings people together more than tequila? Tequila, tacos and cake.
Kensington, hold onto your hats.
Five airports that go all out on luxury design, premium cuisine and first class service. Transit time never looked so good.
One grape, many names. You can find it in the warmer parts of
Spain, where it's known as monastrell; you can find it planted
across the south of France, in the Rhône Valley, where it is known
as mourvèdre and is often blended with syrah, grenache, carignan
and other robust red grapes; and in Provence, where it's the grape
responsible for the amazing, deep red wines of Bandol.
And you can find it in Australia, where it has been grown in warmer regions such as the Barossa, Clare and McLaren Vale, and has been known as mataró for well over a century. Wherever it's grown, monastrell/mourvèdre/mataró is notable for being a late-ripening, high-acid, tannic grape. As a result, wines made from this variety are often dark-coloured, sturdy, full-bodied and earthy, sometimes with surprising complexity, floral aromas and a herbal, vegetal edge to the savoury finish - all attributes that make it a wonderful variety to pair with gutsy meat dishes such as these roast snags with buttery, comforting golden polenta.
Many Australian winemakers in the late 19th and early 20th centuries held mataró in high regard. After falling out of fashion in recent decades, it's now experiencing a revival, with a number of local growers producing some seriously good examples.
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