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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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
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.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Mon-Fri 7am-11pm, Sat-Sun 8am-11pm
The bang of the espresso basket, the clang of the open kitchen and the high-pitched hum of diners mark this lively, energetic eatery, which continues to set the Melbourne benchmark for smart-casual dining. There's a free-flowing sensibility to the menu, running from morning coffee and housemade crumpets for the Flinders Lane faithful, to late-night cocktails in sister bar upstairs, Cumulus Up. The bright dining room is equally flexible. Nab a spot at the zinc bar for a glass of sparkling and Moonlight Flat oysters or settle into a tightly packed table for well-composed share plates of stellar produce. Warmed house-cured pastrami is punctuated with discs of pickle and horseradish, while a plump, milky-sweet burrata gets pep from a rough-hewn green olive salsa. Continue snacking on charcuterie and foie gras parfait or make a meal of it with delicate John Dory, earthy romesco, mussels and fennel.
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