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.
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.
The Potts Point brasserie was here for a good time rather than a long time.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Lunch Fri-Mon noon-2pm
Dinner Thu-Sun 6.30pm-9.30pm
Brandade of smoked eel topped with grilled sea urchin. Rock lobster warmed in sea butter. Asparagus sprinkled with prawn salt. Dehydrated parsnip filled, pastry-like, with apple-flavoured meringue mousse. Dan Hunter has lost none of his creativity in the move from the Royal Mail Hotel in Dunkeld to his new digs at the former Sunnybrae restaurant just 90 minutes from Melbourne. The elegantly renovated farmhouse, a sophisticated blend of old and new, sage green and charcoal, courtesy of architects Six Degrees, seems to have energised him, becoming the ideal backdrop for his often brilliant, regionally inspired dégustation menus. Brae's established vegetable gardens, local meat producers and the nearby ocean all star, accompanied by a succinct, trend-conscious wine list and some of the best service in the business. It's not a cheap night out, sure, but it emphatically proves the maxim: you get what you pay for.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×