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Back in 1966 we featured a guide to Australia’s burgeoning wine regions and recipes to win a man’s heart.
What does this mean for air travel? Prepare for a journey that is lighter, smoother and greener.
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Named and modeled after a 1980s South Australian country dining classic, The Summertown Aristologist is an ultra-casual gastro restaurant from local winemakers.
We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.
After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.
Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Sokyo's Chase Kojima's new project is something completely new.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
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.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Kensington, hold onto your hats.
Lunch Mon-Fri noon-2pm
Dinner Mon-Sat 6pm-10pm
When Yu-u opened 15 years ago, its unmarked laneway entrance and attention-averse attitude made it Melbourne's first "secret" restaurant. The capacious basement dining room is still a thrilling place to eat, whether you're at the broad bar or in a shoes-off private parlour. Simple izakaya dishes are served with easy ceremony. Sumiso-ae is an unassuming yet beguiling tumble of avocado and salmon cubes in mustard miso sauce. Fried gyoza have supple skins encasing sweet minced pork. A separate yakitori menu gives chicken the beak-to-tail treatment: the thigh is as luscious and tender as you'd expect but it's the crisp, fatty furls of chicken skin, the dense morsels of heart and crunchy cartilage that speak of Yu-u's authenticity just as eloquently as its watchful, unobtrusive staff. A couple of rookie tips: lunch is a set-menu affair and the delicious buckwheat noodles must be ordered a day ahead.
E & M $10-$20
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