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An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
Spend less time cooking and more time relaxing at your next barbecue - these char-grilled meats and vegetables are low on labour but deliver big on juicy and smoky flavours.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Lunch Mon-Fri noon-3pm
Dinner Mon-Sat 6pm-10.30pm
The new version of The Press Club has shrunk in size but expanded in ambition. A compact, wittily glitzy space, channelling both a 1970s cocktail bar and an Onassis-era private yacht, with leather-upholstered horseshoe booths and mirrored brass finishes, the restaurant looks like no other in Melbourne. And when George Calombaris's food begins to land, the theme soon becomes apparent. A miniature Hills Hoist is pegged with Chips and Dips; a trad Greek salad might include basil jelly or feta mousse; walnut and mussel "shells" are both edible; and marron is cooked in tarama butter and teamed with sprouted lentils. Not every dish is successful (although a take on the pavlova called Smashing Plates is an Instagram favourite in the making), but with brilliant service, a sensational wine list and an endearing sense of fun, The Press Club checks more boxes than it misses. It's Athenian Hustle with plenty of bustle.
5-course tasting menu $145, 8 courses $190
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