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.
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Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.
After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.
Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.
Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.
Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.
Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".
Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.
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.
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.
Sausage rolls, vanilla slices and burgers with the lot: Australia's classics work both as nostalgic throwbacks and in their own right. These are the favourites we keep coming back to - from the humble steak sandwich to inventive takes on Tim Tams and Iced VoVos.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
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.
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.
Here's the story behind it.
This juicy, golden fruit spells summer. Serve it in a slushie, a salad or a dessert for an instant lift of sweetness.
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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