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.
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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.
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.
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.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
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.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Dinner Tue-Sat 6pm-8.30pm
With Coonawarra on its doorstep, Pipers is where the vignerons entertain guests and the well-travelled take a rest. From a historic Methodist church, chef Simon Bowen (son of winemaker Doug Bowen) delivers fresh produce with worldly finesse. The Bowen family cabernet is among a prestigious line-up of Coonawarra reds in a cellar curated with decades of knowledge. Other South Australian greats and top European vintages are also well within reach, perhaps to accompany an entrée of cumin-roasted quail, date couscous and eggplant purée that heralds a devotion to rich flavour, or quinoa, goat's cheese and almonds with beetroot and aged balsamic. Dainty flowers sit atop spiced, roasted duckling; venison medallions are served with seasonal figs, creamy blue cheese and salted ham; and the stone-fruit sorbet and sugar-dusted doughnut puffs with pumpkin ice-cream make a heavenly finish.
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