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Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
How do you remake a landmark without compromising its essence? The new Ritz Paris pulls it off in rare style, writes Susan Skelly.
A Thai-Laotian mix opens in Braddon.
For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.
Ahead of Danielle Alvarez's long-awaited restaurant Fred's opening in Paddington this week, we've round up seven recipes she's shared with us.
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.
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.
Sokyo's Chase Kojima's new project is something completely new.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
What brings people together more than tequila? Tequila, tacos and cake.
Kensington, hold onto your hats.
Five airports that go all out on luxury design, premium cuisine and first class service. Transit time never looked so good.
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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