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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.
Here’s what to expect when the international event arrives next April.
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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
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.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Dinner Mon-Sat 6pm-10.30pm
Panoramic views of Adelaide's foothills and city, combined with old-school silver service and generous locally sourced dishes make this a memorable dining experience. Pork belly is a highlight; sweet flesh contrasted nicely with a kimchi slaw of carrot, wombok and sesame on a smooth potato mash. Justin Miles's take on surf 'n' turf brings together tasty pieces of wagyu rib and just-seared scallop; snapper, too, is expertly cooked, but a salad of diced tomato adds little to the dish. There's plenty of flavour in a richly glazed confit duck leg with cumin-heavy pumpkin mash; the same cannot be said, however, of a lacklustre poached peach in a dish crowded with raspberry sorbet and amaretti. Plump instead for an almost-savoury Earl Grey panna cotta offset by jammy figs and salty-sweet caramelised walnuts. The wine list is a little on the safe side, its emphasis firmly on South Australia.
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