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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We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Kick off winter with a week of cheese tasting.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Justin Wise is keeping busy. Having just left the kitchen at
Albert Park fine-diner The Point following a change of ownership,
he now has not one but three new projects on the go across
First up is a consultancy at Meatmaiden, a CBD spin-off of Richmond southern barbecue joint Meatmother, due to open 27 August. Set in the Little Collins Street basement formerly occupied by the ill-fated Little Hunter, it's pitched as a more refined version of the original, which is where Wise steps in.
The menu still tracks the trodden Americana path - southern-fried chicken wings, jerky, 10-hour smoked beef short ribs from a Silver Creek smoker - but also stretches to the likes of pickled heirloom vegetables with goat's cheese, and smoked barramundi with charred eggplant. There's also a lobster mac 'n' cheese which may gain a cult following or signal the end of days, or both.
Meatmaiden's quest for refinement will be further helped by a wine list assembled by Jane Semple, The Point's gun sommelier, along with new head chef, Riki Day, who worked under wise at The Point before moving to Meatmaiden.
Next on the list is a consultancy at Eureka 89, the dégustation-only fine diner at the top of Eureka Tower. Wise's love of primo ingredients, put to such good use at The Point, will come into play next month with his first menu there. Expect foie gras, lobster and Murray cod galore.
Wise will also be lending his skills to the Open Door Pub Company, which owns 17 hotels across the city, setting up an upmarket meat-centric dining room above the group's most high-profile city venue, The Duke.
And after all that? It might be time for a short lie down.
Meatmaiden, 195 Little Collins St, Melbourne, Vic
Eureka 89, level 89, Eureka Tower, 7 Riverside Quay, Southbank, Vic, (03) 9693 8889
Open Door Pub Company
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