We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
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.
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.
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.
Jacqui Lim has set herself a gastronomical challenge: to eat
at all GT's Top 100 restaurants. Mission: improbable?
Many people set themselves challenges. Some climb mountains, some run marathons. But me? I choose the Gourmet Traveller Top 100 restaurant list. The challenge? To dine at as many restaurants on the list as possible in any given year. It's gruelling work, but someone has to do it. It takes focus, commitment, stamina and a good metabolism. It's not for the weak, in other words. It's my version of extreme sport and I dine to win.
This year, I will have eaten at 94 establishments on the 2015 list. This doesn't mean I've done all 94 in one year - by my measure, if it's on the list and I've been to it in a previous year it still counts. Every year, several of the restaurants I've already been to fall off the list, so I have to claw my way back to my previous score and then push to exceed it. Back in 2008, my tally was a mere 49, so I've come a long way. In the past I would simply fit in restaurant bookings whenever I happened to be travelling. Now I plan my travel purely around getting to these restaurants.
Putting together a Top 100 trip is like planning a military operation - choosing the restaurants, finding out what's open for lunch and dinner on what days, trying to get bookings (ensuring an early lunch so I'm hungry enough for dinner), and then it's flights, accommodation, car hire, and booking in friends to dine with me. It's exhausting, but oh-so satisfying.
It's not unusual for me to fly somewhere on a Saturday morning, do four Top 100s in two days and be back in time for work on a Monday morning. Once I did eight Top 100s in nine days in New South Wales and Victoria. And I don't just do an entrée or a main course - I go for the full meal with as many courses that are on offer.
You can imagine my nervous excitement when the new list comes out every year - it's a huge day for me. What's on? What's off? What's my starting tally? How many restaurants do I need to get to? Where will I be travelling to?
The 2016 list will be the one - the one where I'll finally be able to say I've been to all 100, and nothing's going to stop me! And then, for a brief moment, I will feel that my life is complete... that is, until the next list. Some may call it obsessive and, yes, it probably is.
And so is collecting a business card from every restaurant I eat at - a collection that now contains well over 800 cards.
My food obsession runs deep. I moved to Adelaide from Hobart in 2007 and completed a Master of Arts in Gastronomy through Le Cordon Bleu at the University of Adelaide. I love to cook whenever I get the chance. People are often fascinated with my ongoing dining quest, so this year I started a blog to document and share my food adventures: jacquisfoodfetish.com.au. There you can keep track of my Top 100 progress and read my reviews.
I figure that, over the years, I've been to at least 180 Top 100 restaurants, given at least 10 I've already been to drop off the list each year. Am I the only person who takes on the Top 100 with such determination?
I suspect there are plenty more obsessives out there like me. I'd love to see who else takes their passion for restaurants to the same level.
Working my way through the Top 100 lists, I can honestly say I've never had a bad dining experience.
Of course, there have been some meals I've enjoyed more than others - three of my most memorable are Momofuku Seiobo, Orana, and Brae - but overall, I'm grateful that the list provides me with a sense of purpose and enables me to dine at the best restaurants across the country.
Now, about that 2016 GT Restaurant Guide Top 100 list…
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
There are a lot of food shots on Instagram: the good, the ba...
We asked Australia's leading chefs to name the restaurants t...
The world is getting hotter and we’re not talking about glob...
On the eve of the second outing of one of the world’s strang...
Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...
The 2014 50 Best Restaurants in Asia were unveiled this week...
With its complexity in flavour and texture, seaweed is the c...
Tell us about Tomahawk’s menu, Ali...
A mighty fine plate of beef short ribs with roast celery vin...
Farm-to-table is a neat catchcry but, argues Dan Barber, one...
You’ve just released your first cookbook, a tribute to Lomba...
Here's the list of our 2016 Restaurant Guide Top 100. How ma...
Rene Redzepi may be headed to Sydney next month, but he's ba...
Music is a key ingredient that can turn your party from good...
Sydney’s new wine bar is going back to basics.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×