Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Massimo Bottura and more are coming to the Sydney Opera House.
Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.
Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.
Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.
Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.
Counting down from 20, here are this summer's most-loved recipes.
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.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
Time to get your zucchini pancake and fried chicken fix. The team behind Redfern's Moon Park has announced they will not renew the restaurant's lease when it comes to an end in September this year, just shy of three years in business.
Rumours of a relocation have circulated for a while now and potential sites have been inspected all over the city, including Barangaroo, but nothing has been the right fit so far. For now co-owner Ned Brooks is looking to focus on his wine-importing and distribution business, Brooks & Amos, and also the birth of his first child, while co-owners and co-chefs Ben Sears and Eun Hee An focus on spending more time with family and friends. Both chefs will also travel back to Korea to spend time in Hee An's homeland.
"We're very proud of the restaurant's achievements, being listed as number 58 in the Gourmet Traveller restaurant guide two years in a row has been a really big accolade," says Brooks. "When we opened there was a lot of hoo-ha about Korean food being the next big thing, and that sort of remains to be seen, but three years later we're still really busy. In the end we're not so much about being a Korean restaurant as we are just a great drinking and dining destination. But for now it's just time to focus on other things outside the restaurant."
It's a destination that'll be missed. Service will continue as normal up to June 18, when Hee An and Sears travel to Lombok for a cooking demonstration. Then from July 5 Moon Park will revert to a single set menu highlighting brand-new dishes and some classic hits from the early days. Look out for the poached chicken with rose petals and pine nut sauce, and the ultra-popular sea biscuit - Sears and Hee An's sea urchin on a flaxseed cracker.
Moon Park's final service will be September 24.
Moon Park, 34 Redfern St, Redfern, NSW, Tues-Sat 5.30pm-10pm, moon-park.com.au.
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