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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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
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 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.
Lunch Tue-Fri noon-3pm
Dinner Tue-Sat 6.30pm-9pm
There's a palpable sense of game-lifting at Esquire. The sophisticated, Scandi-chic room and the poised, personable service team both seem to have been buffed and polished as though to set the stage for chef Ryan Squires' exciting, often brilliant food. The wine list, a smartly curated, wide-ranging collection that includes excellent sake, is similarly engineered to this time and place. Dégustation-only menus start with a flurry of one-bite dishes: boar lomo, buffalo crisps, sculptural fried leeks dabbed with miso, and lamb tongue pastrami skewered on lemon twigs. Then it's on to meticulously created portions, such as blue mackerel crudo served with tiny warm mukago potato balls, and pork tail sporting a darkly glistening beer and malt glaze. A dessert of chamomile granita and lemon curd sprinkled with honey and lemon sherbet is a fitting finish. This is gorgeous stuff, precisely and confidently executed.
Tasting menu $140
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