Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
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.
This beautifully layered gateau is a much-loved classic with its layers of coffee-soaked cake, fluffy buttercream and rich ganache. We'd be lying if we said it was simple to make, but it is an excellent do-ahead cake for entertaining, with all the work done beforehand.
Dark hues are comforting at The Pot; so too is its cuisine, which has nourished the locals for many a year, neither resting on its laurels nor its extensive wine list. New labels and varieties appear often, and friendly floor staff can be relied on to suggest pairings for dishes such as beef tartare with quail egg and yuzu aïoli, or duck spring rolls wrapped in Vietnamese herbs. Fragrant slow-roasted lamb comes with a surprise side of macaroni and cheese - a creamy alternative to mash. Hanger steak with coriander emulsion and watercress, meanwhile, makes for a lively play of gamy, fresh and peppery flavours. Then there's spiced cauliflower with cinnamon yoghurt and pomegranate, redolent of the Middle East. How to finish? With a fine raspberry soufflé, a rich peanut butter parfait with salted caramel and chocolate sorbet, or an Asian-inspired sago with tropical flavours and crisp rice noodles.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×