Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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Acting as an all-encompassing sensory and educational space, Handpicked Wines’ new flagship urban cellar door on Kensington Street in Sydney’s Chippendale is as strikingly designed as it is useful.
Sharp design with a lifestyle mindset, East is a business hotel with personality.
Abla Amad has served traditional Lebanese food at Abla's in Carlton for the past 37 years. Here, she chats about how she's kept afloat - and sane - across four decades of service.
And his lucky host city is…
From an art-fuelled Friday night to fish and chips on the sand, Melbourne is packed with adventure this summer - all of it delicious.
No eggnog here: this December, we're drinking a seven-apple cider blend, a spicy durif, and a luscious sweet Riesling.
The Botanical Hotel’s public bar has been re-opened as Gilson thanks to the founders of some of Melbourne’s busiest cafes.
2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.
The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.
We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.
The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.
For Thai at the more upmarket end of the spectrum, head to Sailors. Make a booking in the formal dining room or pull up a seat at the communal table in the more casual canteen upstairs for classic Thai flavours with a lean towards premium-quality, ethically sourced produce. Sailors Thai, 106 George St, The Rocks, (02) 9251 2466
Chat Thai is your go-to for top-quality Isaan food in Sydney. If their ever-expanding empire (five shops strong) doesn't prove it, the crowds lingering for a taste of their northern-style grills, fiery salads and signature sticky rice certainly does. Chat Thai, Level 6, Westfield Sydney, cnr Pitt & Market sts, (02) 9221 0600
Surry Hills landmark Longrain has been dishing up some of Sydney's best modern Thai for more than a decade. Today, the communal tables are still abuzz with patrons getting happily stuck into spanner crab-topped betel leaves, exemplary curries, and eggnets filled with prawns, pork and peanuts. Check out adjoining canteen off-shoot Shortgrain for cheap (well, cheaper) and cheerful lunchtime eats. Longrain, 85 Commonwealth St, Surry Hills, (02) 9280 2888
Spice I Am (Surry Hills)
One of the strongest players in Sydney's Thai game, Spice I Am (the original Surry Hills spot is our top pick) continues to kick goals with its consistently authentic offerings. It's loud, it's cramped and it's casual (read very casual) but the excellence of those mussel pancakes, that steamed fish curry wrapped in banana leaf, and the pork with bean sprouts and mint wrapped in flat rice noodle are well worth your while. Spice I Am, 90 Wentworth Ave, Surry Hills, (02) 9280 0928
When it comes to Chinese, it doesn't get any more Sydney than Kylie Kwong's distinctive Cantonese-Australian cooking at Billy Kwong. Northern-style dumplings are jazzed-up with warrigal greens, while blue swimmer crab is tossed through native basil and black bean and chilli sauce. Everything's organic or biodynamic where possible and the current bookings policy means you can skip the notorious queues and cement your spot at a table. Win. Billy Kwong, Shop 3, 355 Crown St, Surry Hills, (02) 9332 3300
Sydney is brimming with excellent Cantonese, but there's something about the polish, impeccable wine list and big-night-out feel of Mr Wong that makes it stand apart. Go for the dumplings at lunch (they're made by ex-Hakkasan dim sum sifu Eric Koh, so you know they're going to be good) or dive straight in to the likes of sweet and sour pork hock, drunken chicken or roast duck at dinner - you'll leave a happier person either way. Mr Wong, 3 Bridge La, Sydney, (02) 9240 3000
Golden Century has been setting the benchmark for Cantonese cooking in Sydney for over two decades. Head there for the live seafood, the formidable wines, or a lifesaving congee fix (they start dishing it up at 10pm) after a night on the town. Golden Century, 393-399 Sussex St, Haymarket, (02) 9212 3901
Sydney has been subject to a spell of killer Korean openings as of late, and modern-leaning Moon Park is no exception. Bibimbap is jazzed up with crab, sweet baby corn is made tasty with cheese, and fried chicken is given extra kick through a zingy soy brine. Add a list of interesting, mainly natural, wines and you've got a winner. Moon Park, level 1, 34 Redfern St (cnr Elizabeth St), Redfern, (02) 9690 0111
The dark and alluring basement room at Spice Temple, Neil Perry's regional Chinese fine-diner, plays host to some of the most obscure (and might we add spicy) plates in town. The menu spans China's less-explored cuisines from Sichuan to Guangxi, so expect the likes of minced pork tossed through silky steamed eggplant and garlic, lamb pancakes, and fish drowned in heaven-facing chillies and Sichuan peppercorns. Hot stuff. Spice Temple, 10 Bligh St, Sydney, (02) 8078 1888
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