Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

  • The Royal Mail Hotel is changing

    Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
  • Where Melbourne's finest will take the World's Best Chefs

    Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
  • Happy first birthday, Bar Brose

    To mark their first year of service at the Darlinghurst restaurant renowned for late-night toasties and gougeres, they’re calling on close friends to help them celebrate. And you’re invited.
  • Happening Hobart

    Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.

Featured

Just in

Hot Plates: St Hugo restaurant and tasting room, Barossa Valley

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.

Restaurant News & Features

What to expect at Tramsheds Harold Park

Sydney’s newest food destination is poised to launch.

Restaurant News & Features

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...

Popular in Restaurants

Explore

Restaurant Reviews

Automata and Silvereye

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

Restaurant Reviews

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...

Restaurant Reviews

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.

Restaurant Reviews

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 ...

Restaurant Reviews

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...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×