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An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
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.
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.
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.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Lunch Tue-Sat noon-2.30pm
Dinner Tue-Sat 5.30pm-10pm
Owners Pete and Mike Harrington have presided over as many personnel changes in recent years as Canberra has prime ministers. Yet somehow they've managed to keep Sage moving forward in a setting that's at once breezy and special. On-trend technique and a paddock-to-plate ethos make up Sage's strong culinary coalition. Local Black Angus beef features in a classically executed slow-cooked short-rib - its richness foiled by pickled carrot and an airy potato foam. A modern "Peking duck" is lightly lacquered and accompanied by an imaginative crumble of pecan and crystallised ginger. Desserts typically command loyalty, particularly a "chocolate textures" plate of sprinkled chocolate sablé crumbs, dashes of treacle and a quenelle of almond ice-cream. It's perfect with a glass of vin doux naturel from a wine list that offers plenty of value, but also interesting options for those pushing out the boat.
2 courses $60, 3 courses $75
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