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Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
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.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
A zesty riff on an apres-ski pick-me-up.
There's extreme skiing, and then there's skiing in Antarctica.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
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.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
Lunch Mon-Fri noon-2.30pm
Dinner Mon-Sat 6pm-10pm
Whatever happens, have the pasta. Good fresh pasta for under $25 a plate is one of those holy grails of Sydney restaurants, and no one nails it better than this small, sweet Stanley Street newcomer. One of the chief virtues of the menu (apart from the outstanding value) is the way it's always changing, so one day it could be slivers of violetta artichoke in herb-flecked tagliatelle, the next perfectly pliant pappardelle dressed with goat-sausage ragù. Unlike many an Italian restaurant, too, the wheels don't fall off when the main courses roll around, whether you're talking roast chicken with crisp chickpea fritters and greens, or a mighty pork cutlet, juicy and flavoursome paired with salsa rossa and Roman beans. The wine and dessert options are both concise (hello pressed chocolate cake with chestnut ice-cream), but chosen with the kind of personal care that makes Sagra one of the most likeable prospects in town.
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