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An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
Spend less time cooking and more time relaxing at your next barbecue - these char-grilled meats and vegetables are low on labour but deliver big on juicy and smoky flavours.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Sun-Fri noon-10pm, Sat noon-11pm
The occasional stab at keeping up with trends (food delivered on boards, chicken liver parfait served in a Mason jar) doesn't detract from what Bistro Guillaume does best: solid French bistro classics in smart surrounds. The riverside dining room may nudge theme-park territory with its zinc-topped, absinthe-green bar, paper- and cloth-dressed tables and timber chairs, but the décor makes complete sense once the food starts landing. Take the sublime twice-cooked soufflé with Roquefort sauce, for instance, or juicy, tarragon-flecked chicken with mash, or textbook steak frites with a silky-smooth béarnaise. Desserts are classic, too, though the specials board might also offer gems such as the shiny dark chocolate and salted-caramel tart with rum and raisin ice-cream. The French-leaning wine list offers wine by the glass, bottle and carafe at prices that are surprisingly reasonable, particularly given the casino context.
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