We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Is this a return to glory for a glamorous Melbourne address?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
Beat the winter blues with their red sauce night
A self-taught chef sets off on a world tour to master the art of fermentation.
Don’t be fooled – this cocktail looks pretty but packs a punch fit for a pirate.
Make the most of the season before it’s gone.
And it's set to be your new favourite hangout.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
Lunch Tue-Sat noon-2pm
Dinner Tue-Sat 5.30pm-10pm
After 15 years in business, Sage is maturing into veteran status, with chef Richie Pattenden steering the stately ship on its next course. Produce sourced from the restaurant's farm mixes with playful ideas such as beef tartare with spiced eggplant delivering the punch and puffed-up pork crackling bringing the crunch. Berkshire pork jowl offers generous layers of perfectly rendered fat balanced by sweet local figs and smoked cauliflower, while, for dessert, a dramatic ball of hazelnut that recalls the humble Ferrero Rocher, replete with praline parfait and caramel, is the standout. (Frozen yoghurt on a stick, by contrast, doesn't quite cut it.) The somewhat discombobulating décor - black-and-white striped walls competing for the eye with busy floral banquettes - is at least comfy and charming. Service is polished, and there's still enough interest in a wine list that has global reach even if it no longer reads like a novel.
3 courses $75
5 courses $95
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