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We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.
After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.
Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.
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.
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.
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.
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.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
There are plenty of dishes of the "Begin this recipe two days
ahead" kind. Or, as here, the "four to five hours ahead" kind. But
that's okay. Being a GT reader, you take those recipes in your
stride - you're more than happy to go slow when it comes to cooking
and eating. And drinking. So, with this classic dish of fish 'n'
chips, I'd like to introduce another variation to the
take-your-time recipe genre: "Before you even start, go out and buy
a six-pack of cold wheat beers".
You'll need six bottles (at least), because one will go in the batter, at least one will go in the cook (deep-frying is thirsty work) and each diner will want one to wash their dinner down. Well, okay, you'll probably need more than six. What the hell - just buy a slab.
Unlike most other beers, which are made primarily from malted barley, wheat beers have varying proportions of pale wheat grains added to the mash, lending a refreshing lightness and distinct cloudy appearance.
Anyway, I've suggested a good cloudy wheat beer here because its often-spicy, sometimes-sour flavours match both the malt vinegar and the tartare sauce very well - and it makes a particularly delicious batter.
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