Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.
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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.
Sokyo's Chase Kojima's new project is something completely new.
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.
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.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Note These Yorkshire puddings are inspired by a Jamie Oliver recipe - you'll need a muffin tray with 12 holes of 75ml each.
My early wine education came working in the UK trade, attending serious tastings in wood-panelled halls with pin-striped Masters of Wine pontificating about European classics. And no wine was considered more classic than the claret of Bordeaux.
I learned about the great communes of Margaux, Pauillac, St-Estèphe, St-Julien and Graves, about the premiers crus châteaux and the 1855 classification, about the great vintages and the noble traditions. Most importantly, I learned that a good claret - usually a blend of cabernet sauvignon, merlot and cabernet franc with perhaps a smidge of malbec and petit verdot thrown in for good measure - was the very best accompaniment to a classic Sunday roast with all the trimmings. The tannin of cabernet is softened by the succulent pink beef; the soft pillowy sweetness of the Yorkshire pud marries the roundness of the merlot; the herbs on the potatoes and peas chime with the other grapes in the blend. And when I moved to Australia, I learned that regions such as Margaret River, Coonawarra, the Clare Valley and the Yarra Valley produce blends of the cabernets and merlot (with perhaps a smidge of malbec and petit verdot thrown in for good measure) that are just as fabulous a match with a full-monty roast. Hurrah for Australian claret!
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