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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.
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.
Spend less time cooking and more time relaxing at your next barbecue - these char-grilled meats and vegetables are low on labour but deliver big on juicy and smoky flavours.
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.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
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.
Lunch Mon-Fri noon-2.30pm
Dinner Mon-Sat 6pm-9.30pm
They don't make restaurants like this any more. The royal-blue carpets. The wood panelling. Napier Waller's 83-year-old murals. It'd be easy to write Grossi Florentino off as antiquated, but the more pertinent thing to do is surrender to Guy Grossi's vision of old-school elegance. Suited waiters uphold fine-dining traditions, from attentive service to the theatre of avvinare, the Italian ritual of rinsing a glass with the wine to be served. While the cooking can lean more modern than Italian - a painterly arrangement of mussels, yabbies and almond sauce is of the moment, as is an intricate buttermilk panna cotta, milk sorbet and milk crisp dessert - the kitchen gratifies most when it does the least. Bright rabbit agrodolce, egg-yolk ravioli and roast spatchcock stay true to the room's classic lines, as does the mighty cellar. White tablecloth dining like this doesn't come cheap, but frills like canapés and palate-cleansers help put prices in perspective.
2 courses $65 (lunch only), 3 courses $140, 5 courses $160
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