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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.
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.
Here’s what to expect when the international event arrives next April.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Take a personal tour of some of Sydney’s more flavoursome highlights with GT chief critic Pat Nourse.
Dinner Wed-Sun 6pm-9.30pm
Subo is the jewel of Newcastle's increasingly impressive dining scene. The room is polished, modern and tidy, the service team works the floor with finesse, the wine options are top-end and the kitchen, led by chef Beau Vincent, displays great skill. Take the confit duck, for example: slow-cooked in its own fat until it gives way at the touch of a fork, made spicy with a vibrant macadamia and chilli purée and petals of onion pickled in riesling. There's more happiness to be found in a simple yet satisfying dish of roast Milly Hill lamb, the meat just-pink, accompanied by almond foam, sautéed spinach and an earthy celeriac purée. A pre-dessert of silky strawberry sorbet with celery granita is an interesting juxtaposition of flavours. It's also a fitting lead-up to a final note of vanilla sugar-softened figs with a touch of chamomile and blue-gum honey syrup and a generous scoop of miso ice-cream. A real gem.
5-course menu $78
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