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Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
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.
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.
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.
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.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
Lunch daily noon-3pm
Dinner Mon-Fri 6pm-11.30pm
"Kids welcome", the menu exclaims, and they come in droves during the breezy daytimes. But after dark Pope Joan slips into something more comfortable. Judicious lighting, bar nooks and fascinating décor - salvaged, vintage, industrial, upcycled, all cleverly blended - transform Joan into an engaging hostess of the evening. Matt Wilkinson comes to the party with a catholic menu that starts with snacks - perhaps punchy jalapeño and corn croquettes - and progresses to salads and entrées such as the terrific boarfish sashimi, with pickled, puréed, fried and steamed leeks. Larger dishes dance between cuisines, from chickpea masala to the hearty, homely goodness of a piping-hot chicken Kiev. Drinks cater to broad tastes, too, with a top range of beers, ciders and gins, and a Victorian-accented wine list. Desserts tend towards the daggy - but still memorable - likes of banoffee pie.
Dinner E $15-$19
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