Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
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.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
Here’s what to expect when the international event arrives next April.
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.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
The Potts Point brasserie was here for a good time rather than a long time.
Mon & Tue 5.30pm-10pm, Wed-Sun noon-10pm
Just a few steps into expansive Bistro Guillaume and the throngs of Crown Perth seem a world away. Splashes of lime-green, mirror-clad walls and cool waiters clad in Lacoste emphasise the restaurant's French accent. In those moments where service lacks warmth, the kitchen comes to the rescue with generous servings of comforting Gallic favourites (even if prices are more casino fine-diner than neighbourhood bistro). Start by carving a wedge of terrine or scooping velvety chicken liver parfait from a charcuterie plate built for two before moving on to beef cheek with Paris mash and ratatouille. Cherry-laced vanilla ice-cream helps transform a classic chocolate soufflé into a gooey upmarket take on the Cherry Ripe. While the restaurant's wine list pays homage to West Australian vignerons, strong representation from the mother country further reinforces Bistro Guillaume's French connection.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×