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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.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
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 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.
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.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
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.
Lunch Thu-Sun noon-1.45pm
Dinner Mon-Sun 6pm-8.45pm
There's no arguing the drama of a dining room with floor-to-ceiling windows perched 55 floors above the city. And while the view is definitely a plus, as is the voluminous wine list and chic dark-hued dining room with its kangaroo-hide chairs and sleek open kitchen, it's Shannon Bennett's playful, intricate and often brilliant food that's the true draw. Those wanting to go the full Vue should give the dégustation - 10 courses, plus myriad small bites - the nod. Interestingly, heavier morsels such as kangaroo finished at the table on binchotan charcoal, and wagyu served with beetroot and bone marrow now appear early in the roster, while the likes of marron with pine-mushroom cream or soft-shell crab perched on shells finish out the savouries. It makes for a smoother, more easily digestible journey, helped along by superb tea selected and coddled by Vue's tea sommelier: an ideal ride for this room with a view.
4 courses $150, dégustations $200-$250
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