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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.
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.
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.
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.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
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.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
Lunch Thu-Sun noon-3pm
Dinner Wed-Sat 6pm-10pm
Flowing, al dente risotto. Supple pasta. Bread that's a course in itself. Thanks to its sparkling waterside setting (the glam reveal after a wander through the marina), polite, grown-up service and the essential confidence of its Italian cooking, Ormeggio could simply cruise and still be ahead of half the competition. But Alessandro Pavoni doesn't do complacent. Instead, he comes out swinging, filling that beautiful pasta with char-grilled lamb to make agnolotti like nothing Lombardy has ever seen, playing up the Middle Eastern inspiration with yoghurt, mint oil and sumac. The technical perfection of his risotto becomes a launch pad for raw scarlet prawns topped with a crunchy tuft of fried kale. The plating is no less artful and the flavours equally true with late-season cherries played off elegant discs of panna cotta flavoured with Earl Grey. It's essentially Italian, and yet so much more. Hit neighbouring sister eatery, Chiosco, for a more casual vibe.
2 courses $79
3 courses $96
4 courses $112
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