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Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
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.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
Here’s what to expect when the international event arrives next April.
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.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
The Potts Point brasserie was here for a good time rather than a long time.
Dinner Tue-Sat 6.30pm-9.30pm
Alpine Angus beef fillet, Eurobin goat, Harrietville trout, Kiewa Valley free-range eggs, pine mushrooms from a secret location - these are some of the ingredients that define the regional influence at Simone's. There's also its Italian heritage, which adds to the warmth and welcome of this unpretentious restaurant. Nonna Maria taught chef Anthony Simone the art of pasta, so handmade pappardelle is al dente, glossy and lightly coated with its nettle sauce, a foil to the grilled king prawns topped with almond pesto and a burst of citrus from finger lime caviar. Slow-cooked goat is more rustic, with earthy flavours of buckwheat polenta and a tomato-mushroom ragù topped with a crumbled ricotta infused with basil. Desserts continue the theme, with local berries partnering a trifle made from biscotti and meringue. And, just like the food, the wine list leans on choice local and Italian selections.
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