After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Refashioned Jewish classics and Hungarian comfort food make for seasonal eating.
With Jade Temple, Neil Perry weighs back into the haute Cantonese game - right next door to Mr Wong.
Russell Beard, of Sydney's Reuben Hills and Paramount Coffee Project, shows us his LA, where he'll soon be opening the city's second Paramount Coffee Project.
Make the most of the season before it’s gone.
Kicking off in February 2018, six exclusive cruises will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
What's next for the unstoppable spirit?
Sarah Oakes, GT’s new editor, reflects on her first issue – July, out now – and returning to the simple comforts of home.
Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
One of Sydney’s hottest restaurants is about to branch out in Asia.
Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
Name chef? Check. Back lane entry? Check. Tricked-up street food
menu? Check. Melbourne's newest restaurant Lucy Liu nailed the
modern-dining trifecta before serving its first Tsingtao or crisp
Punters will be able to experience it for themselves this Friday when executive chef and part-owner Michael Lambie (The Smith) opens his pan-Asian city diner for business in the space once occupied by Philippe Mouchel's PM24.
The venue is a stark contrast to the former tenant's whitewashed bistro style. Architects March Studio have gutted the building and created a warm, inviting space lined with Tasmanian oak and flashes of red neon lighting.
But the biggest change is the entry, switched from Russell Street to the back door on Oliver Lane. This puts Lucy Liu next door to Coda and just around the corner from Chin Chin on Flinders Lane. "We want a back-lane entry that's a bit sleazy," says Lambie. "We want people to be surprised as they walk in. First, they'll be hit by the aromas as they go up the hall and then they'll see this amazing, buzzing space."
The low-lit hall opens to a bar with bar stools lining an open kitchen, and there's room for 140 at high benches, laminex tables, big communal tables with lazy Susans and booth seating, plus there's a private room.
"This isn't fine dining," says Lambie. "We're taking inspiration
from China, Korea, Japan, Thailand and Vietnam and we're serving
our food fast." Better still, they take bookings.
Lucy Liu, 23 Oliver Ln, Melbourne, Vic, (03) 9639 5777.
Looking for more Melbourne dining options? Check out our list of the best restaurants in Melbourne.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
There are a lot of food shots on Instagram: the good, the ba...
We asked Australia's leading chefs to name the restaurants t...
The world is getting hotter and we’re not talking about glob...
On the eve of the second outing of one of the world’s strang...
Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...
The 2014 50 Best Restaurants in Asia were unveiled this week...
With its complexity in flavour and texture, seaweed is the c...
Tell us about Tomahawk’s menu, Ali...
A mighty fine plate of beef short ribs with roast celery vin...
Farm-to-table is a neat catchcry but, argues Dan Barber, one...
You’ve just released your first cookbook, a tribute to Lomba...
Here's the list of our 2016 Restaurant Guide Top 100. How ma...
Rene Redzepi may be headed to Sydney next month, but he's ba...
Music is a key ingredient that can turn your party from good...
Sydney’s new wine bar is going back to basics.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×