Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.
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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.
Here’s what to expect when the international event arrives next April.
Five airports that go all out on luxury design, premium cuisine and first class service. Transit time never looked so good.
Lunch Sat-Sun noon-3pm
Dinner Wed-Sat 6pm-9.30pm
Let's hear it for constancy; perhaps an underrated virtue in Sydney restaurants. The tables have been refreshed with new zinc tops, but the penny-round tiles are still here and the focus on no-fuss cooking with local and often organic produce happily remains, too. Sean Moran's love of flavour is evident in corn chowder littered with chunks of pork and prawn, a flourish of smoky chilli oil linking the lot. No one cooks a chook quite like Sean's and the version with currants, farro and cavolo nero is a study in simplicity and technique. Ice-cream studded with candied orange and flakes of mandarin granita, crowned with an excellent florentine, meanwhile, illustrates that desserts don't need to be overwrought to be great. If it's stitched-up fine dining you seek, this isn't the place - rather drink up the warm, unfussed service, inhale the briny sea air and enjoy what continues to be one of this city's loveliest dining experiences.
5-course menu $110
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