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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.
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.
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.
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.
Lunch daily noon-3pm
Dinner daily 6pm-10pm
The sympathetic renovation of The Argus's high-ceilinged Art Deco dining room - all flattering lighting, upholstered seating and glass-and-timber dividers - gives an excellent first impression. As calm, efficient staff get things moving, it soon becomes apparent that good looks are just part of the package. Chef David Willcocks's food is imaginative and sometimes complex, but he's not one for superfluous flourishes. Marron, beef tendon, smoked eel and tofu are submerged in an elegant XO-flavoured broth; beautifully cooked snapper joins forces with a rich fried-egg mayonnaise and a superb black-bean sauce; wagyu Scotch fillet teams with bresaola, baby onion rings and radish leaves. Desserts, such as a traditional Spanish custard with passionfruit, lemon verbena ice-cream and yoghurt foam, also nail the multi-ingredient juggling act, with the local producer-friendly wine list providing impressive back-up.
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