Our 2017 Australian Restaurant Guide is out now, celebrating the best eats in Australia. Find it in all good newsagents nationwide.
Subscribe to Australian Gourmet Traveller before August 1, 2016 and you’ll go into the draw to win your choice of adventure!
Subscribe to Gourmet Traveller for your iPad.
Not all is as it seems at Nora as it shifts from cafe to restaurant, but thanks to joyful sleight of hand and the fun factor it works.
With Sicily's capital slowly being transformed into a vibrant, youthful city, built on a strong Italian culture, we take you through the best places to stay, eat and shop in Palermo.
Spike your next cocktail or sauce with Australian-grown yuzu.
Andrew McConnell transforms Moon Under Water into a Chinese restaurant.
Join us to mark a new era of air travel with Etihad Airways at Shannon Bennett’s celebrated Vue de Monde, at the high end of Melbourne fine dining.
Is this Australia's answer to poutine?
Grab the mink and the fedora – this Baxter cocktail means business.
Sydney's favourite Italian restaurant is taking its classic dishes to Omotesando.
It's official, winter means lentils, curry and soup.
Rice pudding is one of our favourite winter sweets. Try it out all kinds of ways.
A complete overhaul of the Port Douglas resort is unveiled this month.
Sleep tight in a vintage Airstream high above Flinders Lane at Melbourne’s new (novel) hotel.
The classic pork roll is the very definition of an Asian sandwich for most Australians. Resist the urge to use sourdough or other fancy bread in place of Vietnamese bakery rolls; that flaky crunchiness contrasting the lush filling is what it's all about. Leftover pork or chicken from a roast works nicely here, too, as do duck and rare beef.
Raise a glass to the winners of this year's annual Restaurant Guide Awards.
A new take on cauliflower cheese, souped up with bacon and turned into tasty fritters. They’re a great way to kick off a dinner party or drinks.
We’ve made our list, we’ve checked it twice. Here’s how it happened.
Over the past few years we have witnessed the most remarkable change in premium Australian chardonnay. Gone are the days when every winemaker chased the fat, golden, oak-lavished chardonnay style (remember Rosemount Roxburgh? Remember Renmano Chairmans Selection?). Now the pendulum has swung right over to the opposite extreme: it's now de rigeur in chardonnay circles to pick the grapes much earlier, to ferment and mature the wine in old oak barrels and to prevent the malolactic fermentation - the microbiological process that can produce creamy, buttery characters in white wines. While this newer trend towards leaner, lighter, more minerally chardonnays is generally a good one - the wines have a brightness and refreshing quality to them that the golden oldies often lacked - the new-wave wines sometimes come unstuck when it comes time to eat. Yes, they're great with seafood (especially shellfish and oysters and mussels and yabbies), but their leanness means that richer, fuller dishes can overwhelm the wine. So for this deliciously savoury recipe, full of the roundness of cauliflower and cheese and mustard, I'd opt for a slightly more old-fashioned, fuller-bodied chardonnay. Luckily, there are still a few souls sticking to the old style, not getting sucked into the modern trend, keeping the flame alive.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×