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Guillaume is finally ready for business.
’Tis the season to be roasting; how about something new to stick in the oven this Sunday?
With over five decades of combined experience, and 13 years working side by side, it’s no wonder these two are creating majestic, award-winning wines.
Taking two distinctly different paths into winemaking, Phil and Rochelle Kerney finally settled in Orange where they are making a big impact with chardonnay.
With no prior links to the wine industry, Nick Spencer signed up for a winemaking course and hasn’t looked back. After trotting the globe making wine he has now returned home to Canberra, where he is producing sublime drops.
Between her four children, a cellar door at Middleton Beach, annual vintages in the south of France and the selling, leasing and buying of vineyards, it’s remarkable Rose Kentish finds time to make any wines at all, let alone exceptional ones.
Tourism Australia has announced three chef ambassadors...
Shannon Bennett turns his focus to joggers and young families at his new French-Vietnamese eatery.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
From soups to spiced-up sweets – we've got late winter covered.
Dumplings to vanilla puffs – winter just took a turn for the better.
Korean cuisine - including the likes of bibimbap, bo ssam and mandu - is having its moment under the Australian sun right now. Get a taste with our collection of Korean recipes.
Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
Presenting the finalists for Best New Talent in the 2015 Gourmet Traveller Restaurant Guide Awards.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
Here we've ratcheted up the humble shepherd's pie, replacing the mince with shredded lamb shoulder. The anchovies are a natural salty match to the lamb and add seasoning rather than the fishy flavour you might expect. Embrace and enjoy.
2006 Mount Langi Ghiran Langi Shiraz, Grampians,
Venison is a densely flavoured, fat-free meat - a real meat-lover's meat. The saucing of the venison, with its dollop of crème frâiche and slosh of port, gives a retro steak-diane slant to the dish. Adding the deep cushioning effect of mashed celeriac demands that the partnering wine should be a rich, complex red - the latest Langi is just that. Current Langi winemaker Dan Buckle has taken Trevor Mast's iconic cool-climate shiraz to another level, while still retaining the traditional white pepper spice and taut muscular structure that's been a feature of Langi shiraz for almost 40 years.
If your budget doesn't stretch to a Langi shiraz, try Mount Langi's Cliff Edge Shiraz or their bargain-basement Billi Billi Shiraz. All deliver the delightful spiciness that sets these cool-climate shirazes apart from their burly Barossa brethren.