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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 Tue-Sun noon-3pm
Dinner Tue-Sat 6pm-10.30pm
Chef Chris Thornton cut his teeth among Michelin stars, which is evident in the small, focused and confident menu at this bright but elegant restaurant. Start with the somewhat retro and intensely flavoured crumbed egg with lightly charred asparagus, Gorgonzola dolcelatte, caramelised onions and wild garlic. It's gooey, it's sharp, and it's oh so good. Move on to the confit duck with pickled cherries, soubise sauce and black pudding. It's fork tender, with light crisp skin: a perfect combination of rich, smooth, sour and sweet. The summer trifle is a deconstruction of sorts: a vanilla brûlée, surrounded by feather-light almond sponge, peach and elderflower ice-cream. Sweet, balanced and intense, this is no mere afterthought. Service is casual, but enthusiastic and knowledgeable. The wine list is diverse across varieties and regions, with a clear Australian dominance. Worth a trip; worth a detour.
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