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We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.
After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.
Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.
Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sokyo's Chase Kojima's new project is something completely new.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
What brings people together more than tequila? Tequila, tacos and cake.
Kensington, hold onto your hats.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Noma chef René Redzepi has brought his entire team to Australia
for their 10-week Sydney residency
at Barangaroo and four of the key members are Australian. We
caught up with team leader Katherine Bont to talk days off,
catching up with family and friends, and showing the folks from
Copenhagen a good time.
Member of the Noma family since…
How did you end up at Noma?
I was living in Hokkaido, Japan, and it was time for a change. I actually responded to a tweet from René (Redzepi, chef/co-owner), and a week later flew over to meet the team and check out the restaurant. It went well. Six weeks later I moved my life to Copenhagen.
What's your favourite Noma dish and why?
The first time I dined at Noma in 2012 I had a dish of sliced fresh chestnuts, lumpfish roe and a butter sauce. The simplicity of this dish, together with the luxuriousness of the ingredients and the varying textures, is something I'll always remember.
What are you looking forward to most?
I've been travelling and living overseas for 10 years, so I'm really looking forward to being back in Australia for some months. I've already discovered and learnt more about Australian native products in the last year talking with the R&D team after their research trips to Australia than I knew myself as an Australian. I look forward to building on this, and discovering further the vastness of our land and its ingredients. I'm also very excited to see what the kitchen will be doing with the ingredients they've found on their travels.
How different is the Sydney set-up to what goes on in Copenhagen?
It's quite different, but also bears a lot of similarities as well. Ultimately what brings it all together, though, is the team. I hope Sydney can experience this journey with us, and have fun with it! Just the idea that we've relocated the team to the other side of the world, and are working with ingredients so unfamiliar to us… I hope Sydney can take from that an unafraid attitude. I also feel like we'll be bringing a lot of this trip home with us to Copenhagen as well.
What's your fondest memory of the Noma Australia journey so far?
The whole 12 months and the anticipation leading up to it has been magical. But being invited by the Australian Ambassador to a farewell reception with the Noma team would be the most memorable so far.
What will you do on your days off?
I want to visit Taronga Zoo, swim in the ocean, take a trip out to Cabramatta (Vietnamese heaven), catch up with old friends and colleagues, as well as the new ones we're bound to make along the way.
Where will you eat when you're not working?
Yum cha on Sundays, late nights at Golden Century or Chat Thai, Chinatown food courts (specifically Sussex and Dixon streets), fish 'n' chips on the water, Ester, Acme, Automata, Mary's, Porteño, Belles Hot Chicken... I have a big list!
And for a drink?
I love Bulletin Place and always love to start an evening off with a negroni.
What are your expectations for Noma Australia?
I hope that not only the restaurant, but the team members individually, take away from this a whole new wealth of ideas and inspiration and that everyone enjoys the process and journey of discovery while here.
What's your favourite Australian flavour or ingredient?
Lamingtons are one of my all-time favourites. I've made them a couple of times for the team in Copenhagen on Australia Day and it would be a dream to see a Noma recreation of that.
What do you crave when you're away?
Of all the places in the world I have lived in the past 10 years, nowhere compares to the variety of food we have in Australia, and I miss having that available. Specifically, fish 'n' chips with the family sitting by the water and Bundaberg ginger beer.
Which three things are on your must-do list before you leave?
Having some lazy Sunday brunches, a day at the beach with lunch at The Kiosk, and as much family time as possible.
Fast-forward to the 10-week residency coming to an end. How will you celebrate with the Noma crew?
I'd imagine a big barbecue together by the water would be ideal, but a gathering together somewhere like Golden Century late at night after the last service would be great, too.
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