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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.
The Potts Point brasserie was here for a good time rather than a long time.
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.
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-Sun noon-3pm
Dinner daily 5.30pm-10pm
Cleverly disguised in a crush of eateries in a northern NSW resort, Fins is high-end dining, with a casual façade, and a seafood focus. Chef Steve Snow has international form, which becomes evident in his deceptively simple seafood constructions that are big on taste. The scallops with buttery leek, crisp prosciutto and cauliflower purée are a lesson in smoke and sear - rich and balanced. The "Korean-style" barbecue pork belly with char-grilled king prawns is all crunch and squelch, lightened by a pickled papaya salad. A dessert of finger lime panna cotta and lemon myrtle crumble displays a smart, eclectic combination of techniques and flavours. The service is no-nonsense, friendly and attentive, without being intrusive or overbearing, while the impressive wine list takes a global view, with atypical matching that is both astute and effective. A perfect road-trip interlude.
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