Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
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.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
A zesty riff on an apres-ski pick-me-up.
There's extreme skiing, and then there's skiing in Antarctica.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
A quick grower with a pleasing flavour, the red beard onion truly delivers – in both name and nature, writes Mat Pember.
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.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
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.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
Dinner Tue-Sat 6pm-10pm
Perched at the counter that rings Mikihito Nagai's kitchen, it's hard not to feel smug. Not only have you scored a reservation at Margaret River's best place to eat after dark, you're also occupying some of its primest real estate. Fry guy Norio Idei spends his evenings transforming local seafood into dazzling modern tempura. Olive and yuzu powder lends savour to golden whiting, while matcha salt elevates juicy Broome scampi. The fried stuff might be the kitchen's bread and batter, but the rest of the menu warrants exploring, too. Shark Bay crab steamed with fermented chilli, tofu and dashi takes fish-in-a-bag to another level, just as miso butter jolts baby carrots into life. Other than a blackboard detailing the make-up of the set menu, the fit-out keeps things plain: shake things up with a black sesame ice-cream and red bean cake dessert or another pass at the value-packed sake and wine list. The warm service, however, is a constant.
dégustations $60, $68
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×