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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

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Ex-Appellation chef Mark McNamara creates a smart French-accented tasting menu that smartly takes its cues from St Hugo's wines.

Restaurant News & Features

Sydney's Master restaurant has closed

Crown Street's favourite rock ’n’ roll modern-Chinese restaurant has abruptly shut up shop.

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What to expect at Tramsheds Harold Park

Sydney’s newest food destination is poised to launch.

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Scott Pickett to open a deli and rotisserie

A rotisserie and charcuterie station will form the soul of Scott Pickett's new luxed-up deli...

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Automata and Silvereye

Automata and Silvereye are spearheading a brave new era of inventive and accessible fine dining, writes Pat Nourse. Unleash the snacks.

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Master, Sydney restaurant review

Surry Hills newcomer Master stands out in the field of modern Asian eateries with its often-inspired take on Chinese cooking, writes Pat Nou...

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Missy French, Sydney restaurant review

Josephine Perry branches out from the family restaurant tree with a brasserie of substantial polish, writes Pat Nourse.


Restaurant Reviews

Anchovy, Melbourne review

Anchovy has hit its stride and, writes Michael Harden, there’s promise of more exciting times ahead. Blood pudding ahoy.

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Emilia, Melbourne restaurant review

The home of balsamic vinegar, lambrusco and the Ferrari is the focus of Emilia, where the Modenese cooking is the real deal, writes Michael ...

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ESP, Melbourne restaurant review

Scott Pickett’s latest venture, the fine-diner ESP, writes Michael Harden, brings a tasty new definition to the idea of extra-sensory percep...

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