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.
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The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.
Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.
From Mansfield to Beechworth, Rutherglen to the King Valley, we've rounded up the places that should be on your radar in the High Country.
There’s plenty of potential in the depths of your crisper; you just have to be creative.
This year's finalists are pursuing vastly different wine programs, but all are at the top of their game. We present Hardy's Verandah Restaurant, Cirrus Dining and Kisume.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
Campari with your cornflakes? Whether booze is okay at breakfast depends on time and place, writes Max Allen.
Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
Yes, it's freezing, but winter needn't always mean rich ragus and rib-sticking meals. Try out these lighter recipes during the colder months.
Sydney's food supergroup are back at it, bringing big flavours and a rollicking drinks list to a buzzing space in Surry Hills, writes Pat Nourse.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
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.
It's the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
For a taste of old Cuba, Lydia Bell heads east. The Oriente and its stridently Afro-Cuban capital, Santiago de Cuba, remain largely untouched by the wave of change sweeping the island.
These fluted French doughnuts are made from a choux-like pastry dough, giving them a light, airy texture. Crullers are best eaten the same day they're made.
A mighty fine plate of beef short ribs with roast celery
vinaigrette has secured Attica's Peter Gunn a trip to Italy to compete
with the world's top up-and-coming kitchen talent. Gunn impressed
some of Australia's most celebrated chefs to win the local heat of
the inaugural S.Pellegrino Young Chef 2015 in Melbourne on Monday
The talented sous-chef flies to Milan in June to represent the Australia-Pacific region with esteemed Melbourne chef Jacques Reymond by his side as a mentor.
Reymond was on the judging panel with Peter Gilmore (Quay), Guy Grossi (Grossi Florentino), Peter Doyle (Est) and Giovanni Pilu (Pilu at Freshwater). The judges scored each finalist in five categories: ingredients, skill, originality, presentation and overall message.
It was Gunn's Cape Grim beef short rib that stood out for each of the judges. The New Zealander has a solid pedigree, having worked under Teage Ezard at Ezard and Dan Hunter at Dunkeld's Royal Mail Hotel before joining Ben Shewry at Attica four years ago.
Another Melbourne chef finished a close second. The European's Kay-Lene Tan presented a panna cotta described by Reymond as among the best he had ever tasted.
Third place was taken by Chris Chilvers, the sous-chef at South Australia's Elbow Room, for his wood-roasted South Australian cockles with glazed eel, native succulents and lamb consommé.
More than 3000 young chefs from around the globe entered the competition by sending recipes and photos of their personal signature dishes. To qualify for the competition they needed to be under 30 and have been working as a chef, sous-chef or chef de partie for at least a year.
The other Australian-Pacific finalists were Hajime Horiguchi (chef, Sushi Minamishima, Victoria), Jordan Gerhardy (chef, Noosa Beach House, Queensland), Punit Fernandes (chef de partie, Mesh, Victoria), Richard Crawford (chef, Salt House, Queensland), Thomas Hishon (chef, Orphans Kitchen, New Zealand), William Moridido (chef de partie, Chiko Restaurant & Cafe, New Zealand) and Xin Jing (chef de partie, Cocoro Japanese Restaurant, New Zealand).
Stay tuned for more news on Gunn's progress when we pick up the story in June.
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