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.
Sokyo's Chase Kojima's new project is something completely new.
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.
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.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Lunch Fri-Sat noon-3pm
Dinner Tue-Sat 6pm-10pm
Let us examine the keys to Martin Benn's cooking. There's the classical training that took him from Marco Pierre White's kitchens to running Tetsuya's to here. There's his obsession with seafood, the more luxe the better, and then there's Japan, which provides so much of his inspiration. But the result is wholly Sepia, whether it's a circlet of freshwater eel, glazed Japanese-style but paired with crisp apple and the lactic freshness of sheep's milk yoghurt, or hugely rich wagyu beef, which he sears in thin layers and stacks to form a clever steak, lightened up with wasabi and miso mustard. Desserts are complex to the point of fussiness. But at Sepia, perhaps more than anywhere in Australia, dashi, shiso and a whole lot of Japanese citrus chime with purslane, partridge and deftly poured offerings from Rodney Setter's almost wilfully exotic wine list. This is a temple of professionalism, from the muted, comfortable setting to the crisp service.
4 courses $145
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