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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.
The Bodega family raises a glass to a decade of rockin’ Latin-infused eats at its Surry Hills digs. Here’s a taste of what has kept the casa pumping.
Sleep tight in a vintage Airstream high above Flinders Lane at Melbourne’s new (novel) hotel.
A complete overhaul of the Port Douglas resort is unveiled this month.
Crown Street's favourite rock ’n’ roll modern-Chinese restaurant has abruptly shut up shop.
A two-week pop-up with tasting flights, rare roasts and free classes comes to Surry Hills.
Raise a glass to the winners of this year's annual Restaurant Guide Awards.
It's official, winter means lentils, curry and soup.
Rene Redzepi opens 108 Copenhagen, a more accessible yet no-less refined counterpoint to his flagship.
"A curd, cake and crumble all in one," says Stone. "Lemon curd forms on the bottom with a thin, spongy layer of cake on top. A sprinkling of citrusy crumble over the cake provides a little crunch."
Be it wheat, barley, spelt or quinoa - we've got you covered. Here are 16 of our most wholesome grain and seed-based dishes.
Help welcome warmer weather at Carriageworks this September.
We all know that nothing beats homemade pizza – so put down those takeaway menus and have a crack at some our favourite pizza recipes.
A buttery brioche base and custard cream put a luscious spin on the timeless apple tart.
You'll need to begin this recipe 2 days ahead.
Note Piquillo peppers are small beak-shaped peppers (Piquillo meaning 'little beaks' in Spanish), from the northern Navarra region, which have been smoked, hand-peeled and bottled in their own juices. They are available from select delicatessens. You may need to use a heat diffuser under your wok so it doesn't get too hot.
"While working in a bar in the Aragonese Pyrenees, the mother of the owner, Aurora, explained there was only one way to make ajo arriero and that was her way. She'd start holding a potato in one hand, a stubby yet cruelly sharp knife in the other, then, in a blur of motion, would score the potato one way, then the other and, as she did, wafer thin slips of white potato flesh would fall into the pan. She would pass the knife and a potato to us and watch as we'd hack away, barely missing our thumbs. Once she'd left the kitchen we'd sneak out the old wooden chopping boards and thinly slice the potatoes in a slightly safer way.
Ajo arriero is a rich, chunky, wet dish served cold - like a tuna and egg salad with mayo, but made with salt cod and potato. The name comes from when the wealth of Spain was transported across the mountains and valleys on the donkey's back. Wool, olives, cheese and clothing were moved from maker to buyer on mules led by equally obstinate mule drivers. At the end of a long day, while the donkeys fed on pasture, their masters would cook a meal made from the durable salt cod and some potatoes that they carried with them thickened with a few locally garnered eggs. At MoVida we stuff this mix into Piquillo peppers and deep-fry them, but you can serve this as a tapa on a slice of toasted sourdough." - Frank Camorra, MoVida
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