The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

2016 Gourmet Traveller Restaurant Awards

The usually discrete worlds of élite Australian dining and Italian dancing collided in the tastiest of ways at the Gourmet Traveller restaurant awards last night.

A creative collaboration with the Italo Disco project of Sydney restaurateurs Maurice Terzini and Giovanni Paradiso gave proceedings a mirror-ball sparkle. Rockpool was named Australia's Restaurant of the Year, Brae's Dan Hunter walked away with Chef of the Year, and in a surprise turn-out Bennelong won New Restaurant of the Year in an evening brimming with celebration and glammed-up bonhomie. "It's a very special award to win, that's for sure," says Bennelong's Peter Gilmore. "It's one of the most coveted awards in the country because it's national."

Redfern's Carriageworks was a feast for more senses than one, with the teams from Icebergs and 10 William St putting together a menu that was gutsy and inventive in just the right measure. Natural wines from prosecco producer Zanotto and South Australian vino-provocateur Tom Shobbrook flowed as platters of anchovy grissini and gnocco fritto with speck were ferried around the crowd by a platoon of crisply white-jacketed waiters. And as the awards got underway in earnest, guests rolled up their sleeves to do battle with radishes and laver cream, steamed artichokes and schmaltz, and mozzarella with black-garlic bread before the main event arrived: seriously luscious, piping-hot roast suckling pig with cime di rapa gratin and roasties.

It was a rocking night. As grand a spectacle as it presented, it was, as they say, one of those success stories that's the result of a lot of small things done well, and the contributions from the crack team at Aria Catering, a kitchen led by Icebergs chef Monty Koludrovic and 10 William's Enrico Tomelleri, aperitivi and digestivi fuelled by Campari, Aperol, Four Pillars Gin, Peroni and Fox Beverages, and the support from Ilve, Uniworld and Sydney Kitchens, and, above all, the essential sponsorship of major partner Vittoria Coffee made it a party truly worthy of celebrating the best in Australian hospitality. 

The unfailingly glamorous Leila McKinnon cut a dash as host, friendships were forged and renewed over the table and the bar, laughs were had, and the good times (and disco tunes) continued well into the night, fuelled by Negronis and pizza.

And with that, we're proud to present the Gourmet Traveller 2016 Australian Restaurant Guide. For more details on all the award winners plus a year of wonderful eating, pick up your copy with the September issue - it's on sale now.

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