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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.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
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.
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.
Here's the story behind it.
Lunch Tue-Sun noon-2.30pm
Dinner Tue-Sat 6pm-10.30pm
The menu and wine list at this dining landmark are rich in Sardinian terms opaque to even fellow Italians, yet the waiters make it all as clear as the blue skies above the beach beyond the windows, and at least as appealing. You can still set your watch by the house signatures: suckling pig, served for two on a splendid cork tray, is milky tender meat under a crackling golden skin, the benchmark example in Australia. Tagliolini is laden with a sweet-on-sweet combination of baby leeks and spanner crab, while perfectly giving baby calamari shine against a backdrop of sheep's milk ricotta cream accented with dried squid ink. Sheep's milk also makes a strong case for dessert, in the form of a racily jiggly yoghurt panna cotta with a mandarin consommé. Service strikes the right balance between warmth and professionalism, not least when it comes to getting the best out of the superb all-Italian wine list, a volume packed with regional gems.
Sat dinner/Sun lunch set menu, 3 courses $89
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