Our 2017 Australian Restaurant Guide is out now, celebrating the best eats in Australia. Find it in all good newsagents nationwide.
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From an extra hoppy IPA to a nicely bitter Australian vermouth, these are the drops that are getting us through that final winter month.
The annual food writers’ festival is back with a strong line-up that includes Long Chim’s David Thompson and GT columnist Paulette Whitney.
After launching its first Food and Wine Event in May, Lizard Island resort on the Great Barrier Reef is back with another three days of luxury: A Spice Journey with Shane Delia.
Not all is as it seems at Nora as it shifts from cafe to restaurant, but thanks to joyful sleight of hand and the fun factor it works.
With Sicily's capital slowly being transformed into a vibrant, youthful city, built on a strong Italian culture, we take you through the best places to stay, eat and shop in Palermo.
Spike your next cocktail or sauce with Australian-grown yuzu.
Andrew McConnell transforms Moon Under Water into a Chinese restaurant.
Join us to mark a new era of air travel with Etihad Airways at Shannon Bennett’s celebrated Vue de Monde, at the high end of Melbourne fine dining.
Rice pudding is one of our favourite winter sweets. Try it out all kinds of ways.
A complete overhaul of the Port Douglas resort is unveiled this month.
It's official, winter means lentils, curry and soup.
Sleep tight in a vintage Airstream high above Flinders Lane at Melbourne’s new (novel) hotel.
The classic pork roll is the very definition of an Asian sandwich for most Australians. Resist the urge to use sourdough or other fancy bread in place of Vietnamese bakery rolls; that flaky crunchiness contrasting the lush filling is what it's all about. Leftover pork or chicken from a roast works nicely here, too, as do duck and rare beef.
We’ve made our list, we’ve checked it twice. Here’s how it happened.
A new take on cauliflower cheese, souped up with bacon and turned into tasty fritters. They’re a great way to kick off a dinner party or drinks.
Raise a glass to the winners of this year's annual Restaurant Guide Awards.
Note Trenette is a narrow, flat pasta, thicker than linguine, that is traditionally served with pesto.
"Basil originated in Asia and Africa but it is present all over the Mediterranean, and found a habitat in Italy in the climate and soil of Liguria," explains Sydney's Lucio Galletto. "It is there that the best of many varieties grow, and the Ligurian people learnt quickly how to use it gastronomically in the noblest way: pesto. This symbol of Ligurian cucina has very ancient origins: its roots are in an oriental sauce (Arabic or Persian) that was based on a mixture of pine nuts and fresh acidic cheese. Throughout the centuries, oil and basil were added to these ingredients, and the fresh cheese was substituted with grated parmesan and Pecorino because of the abundance of these ingredients in the region. The great debate is about the strength of the sauce: the amount of garlic used and the sharpness of the Pecorino. In the Riviera di Levante, near the Tuscan border (where this recipe is from), it is quite a mild sauce, and traditionally served with a durum wheat pasta such as trenette or spaghetti, with green beans and potatoes. Other types of pasta that can be served with pesto include trofie (little dumplings of wheat and chestnut flour, without egg) or gnocchi, mandili de sea ('silk handkerchiefs'; very fine fresh rag pasta). Purists may insist on using a stone mortar and a wooden pestle, but today almost everybody uses a blender, which gives excellent results. It is essential, however, not to overheat the oil, as this ruins the aroma of the basil, so minimum speed and frequent pauses for cooling are necessary."
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