Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.
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Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
How do you remake a landmark without compromising its essence? The new Ritz Paris pulls it off in rare style, writes Susan Skelly.
A Thai-Laotian mix opens in Braddon.
For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.
Ahead of Danielle Alvarez's long-awaited restaurant Fred's opening in Paddington this week, we've round up seven recipes she's shared with us.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sokyo's Chase Kojima's new project is something completely new.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
What brings people together more than tequila? Tequila, tacos and cake.
Kensington, hold onto your hats.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Dinner Tue-Sat 6pm-10pm
One of Ben Shewry's great strengths is his ability to transform the potentially hokey into something genuine and heartfelt. After the savoury courses, you retreat to the restaurant's tiny backyard to have a cuppa and a kangaroo-shaped biscuit while chatting with a chef about the garden. That could be twee, but instead it adds an attractive earthiness to the fine-dining experience. It helps that the food you've just eaten - perhaps a sublime pie flavoured with Vegemite, Goolwa pipis shimmering with seaweed butter, sensational kangaroo meat teamed with a bunya bunya cream, or diced emu and red cabbage - is witty, dazzling and original. And that the service and wine matching is approached with intelligence and warmth, avoiding the longueurs. Add a low-key, dark-hued room, with immaculate linen-dressed tables, which reads as cosy and sophisticated, and it's little wonder securing a table here is the only tricky part of the equation.
Tasting menu $250
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