Get our Gourmet Fast app and you can download 140 recipes for your iPhone.
Subscribe or renew this month for 12 issues and you could win one of five trips to Disneyland Resort in California. Offer ends 28 December.
Download the latest issue of Gourmet Traveller for your iPad.
There’s much more than wine to savour in Bordeaux, writes Lindsey Tramuta, although while you’re there that’s always an option.
Planning a trip to Sydney? These are our picks of the city’s best restaurants for seafood and sun-soaked ocean views.
Get your entertaining principles right and it could lead to dancing, writes party maven Margot Henderson.
Flexing from sweet to savoury, muscat works in a host of occasions. Max Allen does the festive matchmaking.
Whether it’s bringing its riches to salads or barbecues, this winter favourite becomes a summer star...
Luke Ashton and Charlie Ainsbury are joining forces to bring you a new Darlinghurst watering hole.
There's a festival heading to Melbourne offering a taste of Italy's annual tomato harvest Down Under.
Randwick's answer to Flemington's Birdcage is making a comeback in 2015.
Whether you're a ham or a turkey person (or love both equally), we've got you covered with more than two dozen recipes to satisfy any appetite.
Looking for a simple Christmas dessert? Here are 15 of our favourite trifle recipes.
Use this master recipe as the starting point and add your choice from the glazes that follow.
It's the holiday season, and what kind of holidays would they be without the cakes, puddings, sweets...If you're looking for Christmas mains, sides and drinks, you can't go wrong with our Christmas essentials slideshow.
Glazed ham, mince pies, roast turkey – it’s Christmas. Here's a preview of our December issue.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
Check out the 2009 Australian Restaurant Guide Awards winners
Looking at the establishments covered in this year's Australian Restaurant Guide, produced in association with Electrolux, it seems as though they're more progressive and more interested in tradition than ever before. It might sound like a contradiction in terms, but there are plenty of examples where back-to-barnyard basics and what is called, for want of a better term, molecular gastronomy, the two dominant trends of the moment, appear not only in the same city but in the same restaurant, if not the same menu.
We've learned more about steak over the past 18 months than we had possibly dreamed. Forget rare or medium, do you prefer grain- or grass-fed, or a combination of both? How marbled do you like your wagyu? Those who like their proteins in the top-dollar bracket will no doubt have been pleased, too, with the continued presence of top-grade Spanish hams on entrée menus, not to mention the appearance of genuine Italian-made prosciutto.
And while some chefs are over the moon with the quality of these new imports, others are taking the idea of locally raised produce to heart. Not all are as extreme as Melbourne's 100-Mile Café, which details the average distance its ingredients have travelled to reach the plate, but many, like Sydney's Sean's Panaroma and Glebe Point Diner, have quietly concentrated on finding better producers closer to home. This past winter's bumper truffle harvest certainly makes a strong argument for eating local.
The influence of Spain on our leading chefs is undeniable. Where cooks and food lovers once travelled to France to get a feel for the way fine dining was headed, today they're swarming to San Sebastián, Barcelona and all points in between.
With the local availability of the food chemicals favoured by the likes of El Bulli's Ferran Adrià, foams have been joined on restaurant plates by gels, airs and spheres, and there's little shortage of powders or soils either. That Spanish influence isn't all weird science, though - many chefs are taken with the simple grill-and-serve approach used by the better tapas bars, or the focus on the use of fire and smoke in cooking, as seen at Etxebarri near Bilbao.
Our Iberian friends love a bit of meat with their fish, and vice-versa, and so do we: the return of surf 'n' turf has been no flash in the saucepan, so much so that it's almost a shock to see a piece of fish in a fine-diner not coupled with some sort of beast.
It's been a busy year. The smear is the new stack, biodynamics
is the new organics, locavores have supplanted vegaquarians, slow
is the new fast, duck eggs are the new hen's eggs, bluefoot are the
new chestnut mushrooms, tequila is the new gin, edible flowers are
somehow cool again, and we're just waiting to see someone put a
local twist on the $50 burger bandwagon with a dagwood dog de luxe.
Watch this space.
WORDS PAT NOURSE PHOTOGRAPH JASON LOUCAS
Restaurant of the year
Best new talent
New restaurant of the year
Regional restaurant of the year
Sommelier of the year
Outstanding contribution to the industry
Maitre d' of the year
Bar of the year
Wine list of the year
Looking for a cheap eat in your city? Here are some of our f...
Our picks of some of the country's best places to grab a cof...
THIS RESTAURANT HAS CLOSED. There's no denying it feels li...
Foveaux's creative flair goes well beyond the imposing mode...
We're guessing the name refers to ma and la: the interplay ...
For locals, the slightly retro feel of The Boat House - rep...
Don't get too hooked on the wonderfully smoky butter - floo...
The nation's powerbrokers rue the passing of the cigar room...
The name is a nod to France's south-west gastronomic heartl...
A Queenslander-style verandah overlooking a courtyard sprin...
Escargots, foie gras, bouillabaisse - the expected French s...
With its dramatic red-and-black surrounds, lusty approach a...
The inimitable Peter Stubbs - owner, chef and traveller - d...
Mark Newman's cassia beef cheek is the type of dish that ce...
Two decades is a long time to stay on top of your game in t...