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An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
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.
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.
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.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
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.
Spend less time cooking and more time relaxing at your next barbecue - these char-grilled meats and vegetables are low on labour but deliver big on juicy and smoky flavours.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Note Recipes taken from The Australian
Women's Weekly Slow Cooker 4 ($12.95) published by Bauer Media
Group, available at selected newsagents and supermarkets. These
recipes have been reproduced with minor GT style
Prep + cook time 2½ hours
1. Preheat oven to 180°C. Heat 1 tbsp olive oil in a large flameproof casserole over high heat, add beef and cook until browned. Remove beef from dish.
2. Heat 1 tbsp olive oil in dish, add shallots, bacon and mushrooms, and cook, stirring, until browned lightly. Add garlic, thyme and bay leaves to dish and cook, stirring, for 1 minute until fragrant.
3. Add wine to dish and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes or until wine is reduced by half. Return beef to dish with stock and paste, and bring to the boil.
4. Cover dish, transfer to oven and cook for 1½ hours. Uncover, return to oven and cook a further 30 minutes until beef is tender and sauce has thickened.
5. Discard thyme and bay leaves. Stir in half the parsley and season to taste. Serve beef sprinkled with remaining parsley.
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