Get the latest listings of Australia's best dining establishments on your iPhone.
Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.
Download the latest issue of Gourmet Traveller for your iPad.
On the banks of the Hawkesbury, Cottage Point Inn’s menu nudges the boat out in a quintessentially Australian setting, writes Pat Nourse.
In a centuries-old rivalry, Copenhagen and Stockholm have been battling it out for the crown of Scandinavia’s coolest city. George Epaminondas umpires a match-point game.
Is there any truth to the saying: “the nearer the bone, the sweeter the meat?”
The inaugural Gourmet Traveller Hotel Guide showcases the premier places to stay around Australia.
A Hellenic twist on a hair-of-the-dog classic.
Today’s great culinary talents converged at the Melbourne Food & Wine Festival to explore the cuisine of tomorrow.
Chef Justin North returns to the kitchen, taking up a post at the refreshed Hotel Centennial in Sydney’s Woollahra, promising classic comfort food to warm both heart and belly.
Catching up with a Melbourne culinary champion.
Looking for the best restaurants in Sydney? Here's our top ten.
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.
We’re warming up for autumn with ginger, brunch recipes, and sweet and savoury tarts.
What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
These traditional Good Friday treats are so good you’ll wish Easter was every day.
Put your greens front and centre this autumn with our collection of vegetarian recipes perfect for the cooler months.
2007 Ferngrove King Malbec, Frankland River,
A steak sandwich is a simple but satisfying lunch. The wine to serve should also be simple and satisfying - and this Great Southern malbec is just that: its dense, gutsy flavours equal those of the steak. Malbec is a lesser-known red variety - rubbing shoulders in Bordeaux with cabernet sauvignon, merlot, cabernet franc and petit verdot, but it has been around in Australia since the 1820s. It's more comfortable in a blend - typically cabernet sauvignon, as in its Bordeaux homeland or, historically, in this country, with shiraz - as the folk from Wendouree do so well. The Argentineans have made a specialty of malbec, as they have of beef - so pairing the two is a no-brainer. And the Ferngrove King Malbec is right on the money: rustic and earthy with flavours of mulberry, sun-dried sour cherry with sufficient chewy tannins to get your teeth into - just like a good steak sandwich.