Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
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.
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.
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.
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.
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.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
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.
Lunch Fri-Sun noon-3pm
Dinner Wed-Sun 5.30pm-10pm
Pretty cool place, this. From the décor (lots of crisply finished hard surfaces) to the worked food (even the butter on the table has been tweaked, with nori and kombu) to the wine (bottle-for-bottle one of the most progressive lists in the state), all the details have been finely tuned. But just as the playlist is as much Little Richard as it is Bowie, the quality of the service under Christian McCabe keeps things from ever seeming arch or calculated. Instead, you're in the hands of a bunch of people who really care about what they do and want you to share in the fun, whether it's a fresh little salad of poached chicken and oyster mushrooms piqued with faux roe and salad burnet, or a "couscous" made from tiny pieces of potato tossed with toasty almond and lemon zest, and spiced with vadouvan. Chef Dave Verheul's pastry work is of particular note: the buttermilk-poached pear with caramel and pear sorbet isn't to be denied.
Photography: Eve Wilson.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×