Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
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.
From pastry to spiced lamb, Morocco’s most vibrant city offers a painter’s palette of flavours and aromas not to miss.
Walk Japan runs intimate tours across the country, from remote peninsulas to mountain peaks.
Here’s what to expect when the international event arrives next April.
The Potts Point brasserie was here for a good time rather than a long time.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
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.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Tue-Fri noon-11pm; Sat 5pm-10pm
Let's start with cannoli. Sicily's famed dessert is a highlight at Rosa's Kitchen, filled with a zesty ricotta flavoured with honey and Marsala, the ends covered in toasted pistachio meal. Honest. Unfussy. Wonderful. Those words sum up this compact trattoria where Sicilian-born Rosa Mitchell keeps the menu attuned to the seasons as much as to her homeland. The latter comes through with bistecca al salmoriglio, comprising thin slices of Scotch fillet seasoned with garlic and lemon, and a side of chunky roast potatoes. There's generosity with the antipasti - cheesy frittata, spicy olives, fried salted ricotta, salumi, grilled eggplant flavoured with balsamic vinegar, and more. Produce is celebrated, so eggplant might be pickled, cooked with tomatoes, then added to spaghetti, or offered as a parmigiana. An enticing wine list focuses on southern Italy, plus Australian examples of Italian varieties.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×