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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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
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.
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.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
This beautifully layered gateau is a much-loved classic with its layers of coffee-soaked cake, fluffy buttercream and rich ganache. We'd be lying if we said it was simple to make, but it is an excellent do-ahead cake for entertaining, with all the work done beforehand.
Wed-Sat noon-9.30pm, Tue 5pm-9.30pm
A speedy summer revamp blew away the fine-dining grandiosity once associated with this suburban Queenslander's former incarnation as Brent's, the Dining Experience. Now, share plates are the focus, while the concepts remain adventurous and service is both attentive and knowledgeable. An entrée of citrus-cured ocean trout arrives, its edges dotted with crisp, black edible ants, a refreshing quenelle of rosehip sorbet and dill-flecked crème fraîche alongside. Slow-cooked goat tenderloin is lifted by goat's curd, a scatter of toasted farro adding texture and nuttiness to round out the sweetness of hay-baked pumpkin. Wine choices have been condensed, but remain thoughtful, with by-the-glass options also available by the half-glass. Desserts are mini artworks. Mixed fresh berries, in a meringue-studded cream, are luscious buried treasure in a terracotta flowerpot replete with blooms and chocolate soil.
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