Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
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.
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.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Take a personal tour of some of Sydney’s more flavoursome highlights with GT chief critic Pat Nourse.
"I really love Asian cooking. I suppose what I enjoy most about
it are the great flavours, the contrasting tastes and textures, and
the way that, with a wok and a bamboo steamer, you can cook just
about anything. In fact, you don't even need a wok - you can
usually do just as good a job with the other equipment found in
Western kitchens. Asian cooking is very achievable at home: you can
quite easily prepare a simple meal for the family after a day at
work, or spend some time in the kitchen making a few dishes that
will have your friends talking for months. Now I think of it,
perhaps one of the things I love most about Asian food is that it's
often designed for the shared table, and that is how I love to eat.
A bowl of rice, a few dishes, friends and family and, of course, a
nice glass of wine… I can't think of a better way to spend an
evening or lazy weekend afternoon.
When you cook the dishes in my new book, Balance & Harmony: Asian Food, it's important to remember that, much of the time, you're dealing with intense flavours. Always remember the most important part of the cooking process: taste, to find balance between those flavours. You will hear me say 'balance, balance, balance' throughout my book, and when I'm not saying 'balance', I'll be talking about harmony. These are the cornerstones of good Asian cooking.
It all started for me when I was young. I was lucky enough to have a father who was not only a very good cook but also fascinated by all things Chinese. I have memories of going down to Sydney's then very small Chinatown (mainly Dixon and George streets in those days). Dad and I would wander through the old food stores and he would pick out exotic ingredients to cook for us that night. When we had finished shopping, I would be thrilled if I could see a tin of poached abalone in Dad's grasp; I knew that meant a fabulous steamed soup or stirfry of one of my favourite ingredients in the world. (To this day I believe the greenlip abalone from Tasmania that I serve in all my restaurants is as luxurious and delicious an ingredient as truffles, foie gras, Ibérico ham or caviar.) In January 2009, I'll be opening Spice Temple in Sydney - a place that I hope will be a wonderful reflection of all I have learned and loved about Asian food.
I'm absolutely convinced that my love of Asian cooking has made me a much better cook of Western food. It has taught me so much about the texture of food and, just as crucially, about aroma. When I bring that knowledge to my restaurant cooking, it changes how a dish turns out forever. Now, I'm not necessarily saying that you'll be affected in the same way, but I do feel confident that mastering some good basics (considering texture, balance and harmony in a dish) will enhance how you view your Western-style cooking at home."
Classic fried rice VIDEO
Prawn scrambled eggs
Red curry of duck and pineapple
Stirfried beef with Sichuan peppercorns and sweet bean sauce
Steamed blue-eye with black beans
Braised tofu, family-style, with black vinegar
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Philippa Sibley may have left the building, but Albert St F...
With a soundtrack laden with dance beats and a dark, moody ...
The family-friendly nature of Aravina explains the terracot...
Assaggio's very red, very mod fit-out has undeniable flair,...
The grey-whiskered Ben Willis could pass for a maturing, bu...
Annie Smithers may have decamped for Du Fermier, but the bi...
The name is a nod to France's south-west gastronomic heartl...
Rydges doesn't exactly leap to mind when you think "complex...
Pronounce it "bah-la" for Piedmont-born artist and composer...
The mixing of business and pleasure comes second nature to ...
Beccofino is family-friendly casual. A bench perch on the c...
Squirrelled away in a dim, skinny street at the city's frin...
There's Australian Chinese food, and then there's Australia...
With its impressive pedigree (launched by the progeny of lo...
A slice of the Left Bank on Southbank, this chic bistro wor...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×