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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.
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.
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.
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.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
Lunch Wed-Mon noon-3.30pm
Dinner Wed-Mon 6pm-10.30pm
First-timers should know a couple of things about Da Noi. First, there's no menu. Second, if you land an upstairs table, the vertiginous stairs are hell in heels. Don't let that put you off this endearing restaurant, where for two decades the kitchen has been dishing up four set courses (antipasti, pasta, meat or fish, cheese and/or dessert), often using ingredients from Sardinian-born owner-chef Pietro Porcu's farm. Smart staff decipher the Italian wine list with savvy recommendations, and the paper-dressed tables in the slender Victorian dining rooms are quickly covered with plates of bite-sized snapper croquettes, skate in tomato sauce, saffron and prawn ravioli, veal slow-cooked with white wine, and, if you're lucky, suckling pig. It's rustic comfort food, ending with a pretty dessert tasting plate - perhaps tiramisù, fruity granita, and panna cotta. You can even buy farm-fresh eggs, sourdough and olive oil to take home, too.
4 courses $85
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