Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Back in the good old days, Australian wine labelling was simpler. There was none of this new-fangled varietal identification. If you wanted a red, you simply asked for "Burgundy" or "claret". It didn't matter what grapes were used; what mattered was the style. As it happened, many Aussie "clarets" were blends of shiraz and cabernet sauvignon. This wasn't unique to Australia; in 19th-century Bordeaux it was common practice to add plump syrah from the Rhône Valley to often-austere-tasting local cabernet. But the cabernet shiraz blend has come to be seen as an Australian classic, and with good reason: it's a terrific partner for robust wintry dishes, such as this one. The dark fruit sweetness of shiraz soaks up the earthy bitterness of the kohlrabi and silverbeet, while the grip of the cabernet sauvignon is exactly what you need to engage with the savoury meatiness of the ribs.
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