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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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.
A zesty riff on an apres-ski pick-me-up.
There's extreme skiing, and then there's skiing in Antarctica.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
A quick grower with a pleasing flavour, the red beard onion truly delivers – in both name and nature, writes Mat Pember.
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.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
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.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
Note Young garlic is available from select greengrocers.
This salad, with its little bursts of garden-green fresh vegetables and herbs, its coarsely shredded pale poached chook and its touch of bold rich flavour in the dressing, calls for a fresh young white wine with some depth and citrusy lift. Riesling springs to mind, and while there are plenty of vineyard regions in Australia that excel with this variety, I'm tempted to look for a match in Tasmania. Riesling has been grown on the Apple Isle for decades, but in the last few years Tasmania's approach to this grape has matured. On one hand, you have producers chasing what we might call the classic Australian dry riesling style: 12 per cent alcohol, lots of citrus flavour, quite high acid, age-worthy wines. And on the other hand, a growing number of producers are taking advantage of Tasmania's cool climate (great for producing delicate flavours and crisp acidity in the grapes) and creating what we might call more Germanic styles: lower alcohol (about eight per cent), residual sweetness and rounder, grapier flavours. Both styles would be a good match with this dish.
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