The March issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

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.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Most popular recipes summer 2017

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

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.

Pork recipes

Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.

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."

Best back-to-work lunch deals

Rockpool, Sydney

Rockpool, Sydney

Ah, January. The month where the reality of the new working year really sinks in, the carefree summer tans start to fade, and the corporate workforce slides back into the daily grind. This, of course, means at least one good thing: the return of the business lunch. For those taking part in a midweek power meal or two, here's a few deals from across the country that'll help soften the back-to-work blow.

Pei Modern Sydney
The popular "eat Pei quick" offer from Mark Best's modern bistro offshoot has travelled north of the border. Just like at the Melbourne flagship, the deal offers two courses and a coffee for $39 - a steal when you're talking cecina and fried egg with horseradish and basil, peas and fermented corn, and wood-grilled wagyu rump cap with beetroot and radicchio; $49 for three courses. Available Monday-Friday, Pei Modern, The Four Seasons, 199 George St, Sydney, NSW, (02) 9250 3160

There's no place to settle business like the grand, two-tiered dining room at Rockpool, and their killer $49 two-course prix fixe menu makes the experience all the more approachable. The highlights? A confit chicken thigh club sandwich to end all club sandwiches, pan-fried snapper and prawns with sauce vierge, and a superb passionfruit soufflé - all matched with wines from their standout list. Available Monday-Friday until the end of January (possibly into February). Rockpool, 11 Bridge St, Sydney, (02) 9252 1888

Pei Modern
At the home of "eat Pei quick" you'll choose from the likes of prosciutto with rockmelon, casarecce with zucchini and goat's curd, and skate wing with fermented corn and broccoli. Want to finish on a sweeter note? Try a dessert option (mango sorbet with caramelised milk and oats, perhaps); $39 for two courses, $49 for three, plus coffee. Available Monday-Friday, Pei Modern, Collins Place, 45 Collins St, Melbourne, Vic, (03) 9654 8545

The Point
The sunny waterside digs at The Point have been the backdrop for many a power meal. What's even more appealing is that the restaurant offers an express lunch menu spanning pumpkin risotto, lemon gnocchi with zucchini and goat's curd and Ranger Valley chuck rib with celeriac rémoulade and hand-cut chips; two courses for $39 or three for $49, both of which include a glass of wine. Available Monday-Saturday from January to November. The Point, Aquatic Dr, Albert Park, (03) 9682 5566

Café Di Stasio
For midday fun of the Italian variety, head to Café Di Stasio where the $35 two-course seasonal deal offers unbeatable lunchtime value. On any given day, the eats could span tomato carpaccio with basil, parmesan and anchovy, pork and chicken skewers with cabbage salad, and grilled peaches with amaretto and vanilla, with a glass of wine and a Lavazza coffee to boot. Bravo. Available daily. Café Di Stasio, 31 Fitzroy St, St Kilda, Melbourne, Vic, (03) 9525 3999

On the more laid-back, but nonetheless tasty, end of the spectrum you've got Tonka's $20 thali deal. Pull up a seat at the bar and get stuck into the curry of the day, accompanied by basmati rice, yellow dhal, salad and folds of buttery naan, served on a traditional steel platter for extra fun. Available Monday to Friday. Tonka, 20 Duckboard Pl, Melbourne, Vic, (03) 9650 3155

Print Hall
Lunch at Print Hall is a fresh affair and their $50 two-course special (or $65 for three) makes it all the more delicious. Raw scampi with jellyfish, bonito and furikake? Win. Toasted buckwheat with shiitake, chèvre and macadamia? Bring it on. Available Monday to Friday, Print Hall, Brookfield Pl, 125 St Georges Tce, Perth, WA, (08) 6282 0000

The five- to seven-course prix fixe lunch special at Esquire changes daily, based on what's fresh at the morning's seafood auctions. That could mean anything from Northern Rivers blue mackerel roasted over coals with Meyer lemon mayonnaise, to Clarence River Co-Op octopus with Barbers cheddar, calamansi lime and almond. Cost ranges from $55 to $85, depending on the produce of the day. Available Tuesday to Friday. Esquire, 145 Eagle St, Brisbane, Qld, (07) 3220 2123

Aria Brisbane
One to look forward to: Aria's Spanish-accented lunch special spans whipped goat's cheese with roast peppers and capers, braised veal cheek with Pedro Ximénez, grilled chorizo and pickled cabbage, grilled swordfish with Portobello mushrooms, Sherry vinegar and jamón crumbs, and a dangerous dessert of churros with orange ice-cream and spiced syrup; $59 for two courses and $75 for three, matching wines included. Kicks off in February. Available Monday to Friday during February and March. Aria Brisbane, 1 Eagle St, Brisbane, Qld, (07) 3233 2555

Bistro Dom
Fancy top-value French eats? Bistro Dom's $55 two-course lunch special is right up your alley. The cost includes the choice of an entrée and a main, or a main and dessert (because, really, who wants to bypass apricot, fig leaf and coriander ice-cream?), plus a glass of pinot or sauvignon blanc from Innocent Bystander. C'est super. Available Tuesday to Friday. Bistro Dom, Shop 1, 24 Waymouth St, Adelaide, SA, (08) 8231 7000



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
Mexican ramen at Rising Sun Workshop
Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
What’s happening in South Yarra?
Melbourne Food and Wine Festival’s chef collaborations
Hot Plates: Long Chim, Melbourne
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.