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On the banks of the Hawkesbury, Cottage Point Inn’s menu nudges the boat out in a quintessentially Australian setting, writes Pat Nourse.
In a centuries-old rivalry, Copenhagen and Stockholm have been battling it out for the crown of Scandinavia’s coolest city. George Epaminondas umpires a match-point game.
Is there any truth to the saying: “the nearer the bone, the sweeter the meat?”
The inaugural Gourmet Traveller Hotel Guide showcases the premier places to stay around Australia.
A Hellenic twist on a hair-of-the-dog classic.
Today’s great culinary talents converged at the Melbourne Food & Wine Festival to explore the cuisine of tomorrow.
Chef Justin North returns to the kitchen, taking up a post at the refreshed Hotel Centennial in Sydney’s Woollahra, promising classic comfort food to warm both heart and belly.
Catching up with a Melbourne culinary champion.
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What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
These traditional Good Friday treats are so good you’ll wish Easter was every day.
We’re warming up for autumn with ginger, brunch recipes, and sweet and savoury tarts.
Never one to miss out on a party, Perth's favourite Mexican cantina (pictured left) is getting its fiesta on for Saturday's Beaufort Street Festival. Like you, we'll have to wait until the weekend to find out what the pop-up Shady Shack bar in the rear car park is all about, but we'll gladly vouch for Sam Ward's work in the kitchen. His pickled pig's feet tostadas have certainly turned my head: tortillas fried golden and crunchy, then piled high with coriander, pickled onion and beautifully gelatinous piggy bits. Party-starting food? I think so. 511 Beaufort St, Highgate, WA, 0418 187 708 MAX VEENHUYZEN
Provenance Growers Salads
It's not a restaurant dish that's captivating us at the moment; it's a plastic bag full of the most amazing collection of salad greens and flowers you'll ever come across. Each bag is prettier than a florist's posy, and in a salad bowl the explosion of flavours is mind-blowing. It must have something to do with springtime in the foothills of Mount Wellington, where Paulette Whitney's vegetable plot is located. Anything that has survived and flourished through its fairly brutal winter seems to have an intensity that your average sea-level gardener could never hope to achieve. This is as good as meat. Mind you, it's likely to be even better if it accompanies a slow-roasted lamb shoulder or some fatty pork. We'll see you at the market on Sunday. Provenance Growers, Farm Gate Market, 49 Melville St, Hobart, Tas, 9am-1pm, Sunday SUE DYSON & ROGER McSHANE
The city basement space formerly known as Momo/Fifteen/Kitchen Cat has been colonised by the team from North Carlton's Gerald's Bar. They've brought an upmarket, clubby vibe - linen-dressed tables, besuited staff, banquette seating - but have also transplanted Gerald's relaxed, louche allure and excellent taste in wine. Former Embrasse chef Nic Poelaert is in the kitchen fancying things up. His tiny crisp pillows of rye stuffed with a sensational chicken liver parfait and topped with a blob of blackcurrant jam are the stuff dreams are made of. Basement, 115-117 Collins St, Melbourne, Vic, (03) 9001 8755 MICHAEL HARDEN
Champ Kitchen & Bar
Finally, a worthy, airy all-day spot to regroup before a show or gallery-trawl of South Bank. Owner Justine Whelan's restaurant credentials include the founding of West End's charismatic The Gunshop Café and the award-winning Anouk in Paddington. Champ opened in August and its focus is split between a café-style "market table", laden from breakfast to dinner with ever-changing fresh treats, and a more serious but reasonably priced carte, featuring anything from a clever entrée of capellini coated in sea urchin butter to a zingy crab omelette at breakfast. Ground floor, ABC Building, 114 Grey St, South Bank, Qld, (07) 3844 4470 FIONA DONNELLY
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