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.
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.
Kick off winter with a week of cheese tasting.
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.
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.
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.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
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.
Come winter, nothing beats a heart-warming bowl of soup. Here are a few of our favourites from restaurants and cafés around the country to keep your cold-weather blues at bay. Slurp away.
Sydneysiders are still raving about Chaco Bar's lunchtime ramen after it branched out from its yakitori roots earlier this year. At dinnertime, check out Acme's playful alphabet number, a rich duck and celeriac broth garnished with spring onions and pine nuts - it's an A-plus in our books. Acme, 60 Bayswater Rd, Rushcutters Bay, NSW, (02) 8068 0932
Stifle winter's bite with a wholesome bowl of Tricycle's organic Dutch cream potato and swede soup with toasted hazelnuts and chives. For a spicier alternative, go the duck congee - half jasmine, half brown rice - with chilli sauce. Tricycle Cafe & Bar Salamanca, 77 Salamanca Pl, Hobart, Tas, (03) 6223 7228
Taro Akimoto is on a quest to produce Australia's best ramen. Among the familiar red tonkotsu, shio, shoyu and tsukemen ramen on the menu, you'll find monthly regional specialities such as the noodle-rich iekei ramen. Taro's Ramen & Café, 363 Adelaide St, Brisbane, Qld, (07) 3832 6358, and Taro's Ramen-Ascot, 1/145 Racecourse Rd, Ascot, Qld, (07) 3868 2833
THE RAW KITCHEN
The spiced tomato and fennel soup at The Raw Kitchen is a bright, wholesome meat-free answer to winter comfort eating. It's served alongside their popular cashew and vegan-cheese toastie. The Raw Kitchen, 181A High St, Fremantle, WA, (08) 9433 4647
Tracking down Darwin's best laksa is a bit like finding a needle in a haystack, but the bowls at Rendezvous Café are definitely top contenders. The chicken and barbecued pork in a flavoursome coconut broth with rice and egg noodles seasoned with spices and sambal is the one to beat. Rendezvous Café, shop 6/32 Smith St, Darwin, NT, (08) 8981 9231
Forget the medicine cabinet. Pope Joan's chicken broth is our kind of cure for winter ailments. The clear broth is infused with konbu, spring onions and soy sauce, then served with diamond-shell clams, pickled ginger and shallots. Pope Joan, 77-79 Nicholson St, Brunswick East, Vic, (03) 9388 8858
THE CUPPING ROOM
This is a café with a foot in both the food and coffee camps, so when a straight cup of Joe won't beat the chill, an aromatic Korean broth enriched with pork belly, rice noodles and a soft-boiled egg will do the job. The Cupping Room, 1/1-13 University Ave, Canberra, ACT, (02) 6257 6412
This pint-sized café might be modest in size, but its winter bowls are packed full of flavour. Go for the creamed cauliflower with Roquefort, or the spiced pumpkin with cumin and coriander. We'll take one of each. Hey Jupiter, 11 Ebenezer Pl, Adelaide, SA (no phone)
Too cold to go outside? Here are some of our favourite winter soup recipes to keep you warm.
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