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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.
Here’s what to expect when the international event arrives next April.
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.
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.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
A few years ago a producer of sweet, botrytis-affected semillon challenged a famous chef to come up with the perfect dessert match. I can't remember now exactly what the dish was, but I remember very clearly how spectacularly well it went with the wine. And I can recall the main ingredients it contained: stone fruit (nectarines, peaches) to match the ripeness of the semillon grapes that were picked very late in the season; lots of honey and sugar to match the intense sweetness of those grapes that had been shrivelled and dried out by the noble rot, botrytis cinerea; plus some caramelisation and some cream to match the toasty characters and vanilla softness of the oak barrels the wine had been matured in. This dish involves all the same elements, from stone fruit to dairy (buttermilk's a nice twist, because it has a sourness that matches the wine's acidity), plus the syrupy richness in the ripple in the ice-cream. Served too cold, ice-cream can numb the tastebuds and make wine taste flavourless, so let the ice-cream soften a little before serving, and choose a wine with enough weight and sweetness to handle the cold.
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