Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.
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From 7 to 26 January, Sydney gets its groove on with art, theatre, dance and music popping up all over the city...
David Thompson's new Australian restaurant opens next week in Perth. Here's what's cooking.
Want to be among the first to have a sleepover at Brae? Here are the details.
Our restaurant critics' picks of the latest and best eats around the country right now.
As the former Burma emerges from its decades of isolation Rob Ingram finds that a river cruise on the Irrawaddy is the ideal way to experience the charms of old Indochina.
What can you suggest in the way of cocktails that can be made ahead for parties? Which ones work? Which ones don’t?
A lighter twist on the whisky cocktail for lazy summer days.
Travellers seeking boutique digs in Brisbane’s New Farm are spoilt for choice with the opening of Balfour Suites...
From seafood to trifles, we’ve got the makings of a very merry Christmas indeed. Here's a little preview of the recipes in our December issue.
Our staffers' picks of the best Australian eats of the year. Who's hungry?
Make your lunch hour count with our picks of the best business lunches in Sydney.
The Paddington is set to open next week with former Momofuku Seiobo chef Ben Greeno at the helm...
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
With Long Chim Perth, David Thompson is back. And he's not happy. Yet.
Whether it's a family affair or a gathering with friends, we've got some great ideas for outsourcing your Yuletide eats.
Pickles and jams are great homemade Christmas gifts, but so are biscuits and little cakes. Here's our collection of home baked goodies perfect for gifting, from bite-sized gingerbread to cakes iced with fondant.
“A spontaneous lunch at Piccolo Restaurant and Wine Bar in North Hobart yesterday was a very welcome treat after a hectic month. We enjoyed fantastic entrées, mains, wine and service but my husband’s dessert was something else. He chose the honey panna cotta with spice-poached quinces, cinnamon yoghurt foam and honeycomb. Not only did it look wonderful but he pronounced this dish the best dessert in the world. After being permitted a small sampling, I agreed and had to order one for myself. We would both be so grateful if you could ask chef Alex Jovanovic to share his sublime creation.”
Leanne Groombridge, Hobart, Tas
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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.