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We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.
After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.
Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.
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.
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.
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.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
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.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Lunch daily noon-3pm
Dinner Fri-Sat 6pm-9.30pm
Nigel Rich and the team have really hit their straps since moving to this airy, high-ceilinged room overlooking vine-covered hills. The menu shows confidence in both technique and produce; the wine list is an inviting and intriguing mix of unusual varieties, local museum releases and small producers; and the staff are friendly and knowledgeable. Local seafood is a strong feature, as is the harvest from the chef's garden and the farmers' market. A classic terrine of pork hock, veal sweetbreads and ox tongue is pleasingly textured and served with homemade pickled onions. The smoked and slow-cooked lamb brik is a star dish, tender and rich, with a herby chickpea salad for freshness and baba ghanoush for creaminess. Desserts are beautiful: borage flowers garnish the fresh figs served with yoghurt sorbet and meringue, while a chocolate parfait sandwich is paired with salted caramel and citrus.
Chef's menu $75
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