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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.
The Potts Point brasserie was here for a good time rather than a long time.
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.
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.
Mon & Thu-Sat 7am-4pm; Sun 7am-2pm
Dinner Fri & Sat 6pm-9pm
Aaron Cole continues to wow Mudgee and its visitors with his assured interpretation of French farmhouse cuisine. Cole knows how deeply the soul of French cooking is rooted in the fruits of the soil, and his food is authentic in flavour and spirit. On Friday and Saturday nights, the modest café fills with the regulars and the well informed, seduced by the reputation of his trust-the-chef inspirations - usually a couple of entrées and desserts and three mains. Hits include a rustic pork terrine with peach chutney, a texturally playful rolled goose egg omelette with roast vegetables, and a beautifully crafted confit lamb shoulder. They are all suffused with gentle "Mudgee farmhouse" understatement, but with each element perfectly judged. The simple room, too, is appropriately understated and the service is sometimes daringly so. Service put right, this place is a template for regional dining.
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