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Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Here’s what to expect when the international event arrives next April.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Take a personal tour of some of Sydney’s more flavoursome highlights with GT chief critic Pat Nourse.
Lunch Sun noon-3pm
Dinner Wed-Sun 6.30pm-10pm
The anchovy with its fried bones is a must, particularly when teamed with Sherry. It's an ode to simplicity, ingenuity and heaven-sent food and wine pairings, but also an excellent overture for what's next. Owner-chef Michael Ryan's food alludes to Asia and Europe, deftly combining apparently disparate ingredients into coherent, often inspiring dishes bursting with flavour and balance. Lamb, glazed with soy, miso and mirin, is teamed with nashi pear, blue cheese and charred radicchio. Cured and smoked mackerel shelters under slivers of radish sprinkled with purslane and dessert limes. Apricot mousse shares space with a rockmelon granita, frozen grapes and pickled rose petals. The wine list, assembled by Ryan's winemaker wife, Jeanette Henderson, is similarly bracing, spouting great local labels and exclusively imported sake, while the service is impeccable. Add a cosily sophisticated room and you have one for the bucket list.
2 courses $63, 3 courses $80, dégustation $105
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