The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

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.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
24.02.2017
Mexican ramen at Rising Sun Workshop
23.02.2017
Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017
What’s happening in South Yarra?
15.02.2017
Melbourne Food and Wine Festival’s chef collaborations
14.02.2017
Hot Plates: Long Chim, Melbourne
14.02.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Edible seaweed guide

With its complexity in flavour and texture, seaweed is the c...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×