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.
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.
This juicy, golden fruit spells summer. Serve it in a slushie, a salad or a dessert for an instant lift of sweetness.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
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.
Before you start marinating your lamb chops in lemon rind, Greek oregano and garlic to hit the barbecue this summer, consider hosting a Barbecure instead in aid of Cure Cancer Australia’s new fundraising initiative.
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.
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.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.
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.
Lunch Thu-Sun 11am-3pm
Dinner Thu-Sat 6pm-9pm
Locals call it Mudgee's waterfront restaurant, but it has more to recommend it than that. Overlooking the dam at Robert Stein winery, Pipeclay Pumphouse brings a new level of sophisticated dining to the town. Architect John Wood has captured the spirit of the venture, and the bronzed corrugated ceiling of his interior primes patrons for the excitement from the kitchen. Andy Crestani pushes the flair of his Greek and Italian heritage rather than tricky technique in showcasing the regional elements you crave. Sleek, inspired dishes, such as quail sausage with walnut and porcini mousse, seared duck breast with prosciutto-wrapped duck sausage, and pan-roasted beef fillet with truffled braised beef and Bordelaise sauce, reveal a chef who knows when to stop (and at least one diner who doesn't, ahem). All wines are from the estate; don't miss Jacob Stein's drop-dead 2012 off-dry riesling at $45 a bottle.
2 courses $50, 3 courses $60, dégustation $85
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×