Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

And the winners are...

Find out who won the Australian Gourmet Traveller 2013 Restaurant Awards

If you were to try to cram all of the year's restaurant trends into one dish, it might not be pretty. If you smoked some foraged saltbush, made a panna cotta out of it, put a quenelle of natural-wine sorbet next to it (and maybe a Rottnest Island scallop or some Tasmanian striped trumpeter), you'd certainly be halfway there, though the plate would have to go; a board or a slate would be more on-trend. Put it all on an iPad playing the Velvet Underground and serve it as a shared plate and you've got the microcosm nailed. And that's even before you top it with a 60-something-degree egg, some kimchi and a few leaves of red elk.

Pulling out trends like this and making sport with them is, of course, easier than shooting fish in a barrel (we're tipping the demand for barrel-shot fish to be huge in 2013, by the way), but the changes underway in our leading restaurants are real and significant. For one, the stigma that has kept a lot of native ingredients out of our top eateries for the past decade or so appears to have well and truly passed.

The continued interest in wild ingredients dovetails with the back-to-the-future neo-Thoreauvian touch brought to kitchens thanks to the renewed interest in smoking, drying and pickling. We don't need these techniques for their preservative qualities any more, of course (we have sous-vide machines for that, right?), but we're rediscovering the pleasures of the way they alter ingredients. Like the interest in heirloom breeds and varieties of animals and plants, it might be a reaction to the increased homogeneity of our everyday food supply. Or maybe it's just because it tastes good.

The dude food wave has well and truly rolled back, leaving better burgers, dogs and a lexicon of barbecue terms in its wake, but it's a term that lost its usefulness almost as quickly as molecular gastronomy, the culinary equivalent of persisting in saying "metrosexual".

If you were looking for evidence of straitened times and you were flipping through the pages of the guide or through the menus and wine lists of the winners of these awards, you could perhaps point to the number of dishes to share, or the greater number of restaurants focused on casual walk-in trade. But if you were trying to build an argument that fine dining is dying, you'd be pushing it. The past year has seen some significant closings, true, but at the same time, those goodbyes have been outweighed by the hellos. Despite an increasingly tough and competitive landscape, there are still young men and women joining the ranks of those Australians bent on making their mark on our food scene by dint of passion, inspiration and more than a little blood and sweat.

Speaking of passion and inspiration, we'd like to express our gratitude to Commonwealth Private and Wedgwood. They're as interested in rewarding achievement and celebrating commitment to excellence and attention to detail as we are, and their support, along with that of Vittoria Coffee and Riedel, has made these awards and the new edition of the GT Restaurant Guide a reality.

And now, to this year's champions. We who are about to dine salute you.

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Latest news
The Royal Mail Hotel is changing
28.03.2017
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17.03.2017
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Aaron Carr to leave Vasse Felix after 21 years
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