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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.
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.
The Potts Point brasserie was here for a good time rather than a long time.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
Lunch Fri noon-2.30pm
Dinner Tue-Sat 6pm-10pm
Little of the sophistication of Jeremy Bentley's food is given away on entering this unassuming restaurant. Here a gazpacho is not the Spanish soup we're all familiar with, but a small pool of superbly balanced red pepper and heirloom tomato purée dotted with salty Persian feta, flecks of dried olive and whole almonds - a harmonious jumble of texture and flavour. It's a refreshing, confident start to a meal that draws on Bentley's heritage at Sydney's dearly departed Restaurant Balzac. Those roots are evident in dishes such as the slow-cooked wagyu rump cap with smoked brisket. Additions of a carrot purée and seeded mustard coleslaw lift the dish and provide much-needed contrast - as do the cherry jam and ice-cream added to the signature Devonshire tea crème brûlée at dessert. The service is attentive (and, like the food, assured), rounded off neatly by a well-conceived French-leaning wine list.
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