Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
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.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
Here’s what to expect when the international event arrives next April.
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.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
Mercado (watch a video of Mercado's toastie being made.)
The golden soldiers of pan-fried brioche encasing thin layers of smoked wagyu tongue and pickled green tomato at Mercado are hard to beat. Bring a glass of lightly oxidative chardonnay from Jura producer Jean Bourdy into the mix and it's basically unstoppable. Mercado, 4 Ash St, Sydney, NSW, (02) 9221 6444, mercadorestaurant.com.au
The late-night sandwich at Bar Brosé is a toastie that chef Analiese Gregory used to make for the staff at Acme after service. They loved it, and now that it's a permanent fixture on the Brosé menu, you can too. Ham glazed Christmas-style with pineapple and mustard, plus spicy 'nduja and Comté cheese? Count us in. Bar Brosé, 231a Victoria St, Darlinghurst, NSW, barbrose.com.au
Between all the Pyengana cheddar, Brillat Savarin, Taleggio and pecorino in the deli fridge at The Continental, there's plenty of cheese to go around - and that's before you've even dunked smoked sausage into a fondue-style baked Vacherin. For those who want to keep it simple (the term is relative), however, the cheese toastie - pumped with Taleggio, cheddar and truffle, and served with potato chips and pickles - is the go. Continental Deli, 210 Australia St, Newtown, NSW, (02) 8624 3131, continentaldelicatessen.com.au
Peter Gunn's cheese sandwich at Ides might be the Met Gala of cheese toasties: a big-flavoured, dressed-to-impress designer toastie. It starts with sesame sourdough fried in butter. That's topped with Heidi raclette that's been mixed with some anise oil, compressed in a bag and thrown in boiling water until it's soft and warm through. (Stay with us.) The cheese is then topped with pomegranate seeds and mandolin-cut rhubarb that's been flash-cooked in the oven with coconut oil. Next comes a dressing of hibiscus vinegar and chilli oil. And then you eat it. Ides, 92 Smith St, Collingwood, Vic, (03) 9939 9542, idesmelbourne.com.au
Meet the GLT: a kosher BLT made using gribenes - crunchy fried chicken skin - in place of bacon on sliced white. This is the stuff Sunday brunch dreams are made of, and you won't miss the bacon one bit when you're knocking back a few glasses of chenin blanc or skin-fermented riesling. Bar Liberty, 234 Johnston St, Fitzroy, Vic, barliberty.com
The plan might only be to drop in for a pre- or post-dinner drink at Marion, but do yourself a solid: if there's a toasted sandwich on the menu, order it. It could be four fingers of fried Baker D Chirico soft white stuffed with house-made cow's milk cheese, Dijon, confit onion and smoked pork sausage from Meatsmith, or the equally satisfying fried mortadella and gentleman's relish ciabatta. Dynamite stuff. Marion, 51-53 Gertrude St, Fitzroy, Vic, (03) 9419 6262, marionwine.com.au
The cheese toastie at Continental Deli
The croque-monsieur: also known as the king of toasted sandwiches. At Budburst, the cheese is Gruyère, the leg ham is juicy and the whole croque is enriched with generous quantities of béchamel before it's baked for maximum crunch and savour. And did we mention it's just eight bucks? Budburst, 406 Oxford St, Mt Hawthorn, WA, (08) 9444 3406, budburstsmallbar.com.au
There is plenty to explore on The Apo's extensive menu, but start with the three-cheese toastie made with raclette, Comté and Gruyère next to a small-batch vodka Martini from award-winning bartender Pez Collier. The chicken liver éclairs make for a fine next chapter, too. The Apo, Bakery Lane, 690 Ann St, Fortitude Valley, Qld, (07) 3252 2403, theapo.com.au
You could go to The Source for a fancy lunch, sure. Or, for something a little snackier, stop in at the wine bar overlooking the lawns and split a "David's cheese sandwich, please" from executive chef Vince Trim. Smoked scamorza, toasted Comté, house-made tomato relish, onion jam and grain mustard call Pigeon Hole Bakery's light rye home. An accompanying Moo Brew is optional, but encouraged. MONA, 655 Main Rd, Berriedale, Hobart, Tas, (03) 6277 9900, mona.net.au
Philippa Sibley may have left the building, but Albert St F...
With a soundtrack laden with dance beats and a dark, moody ...
The grey-whiskered Ben Willis could pass for a maturing, bu...
After more than a decade as a serious fine diner focused on...
Annie Smithers may have decamped for Du Fermier, but the bi...
The name is a nod to France's south-west gastronomic heartl...
Rydges doesn't exactly leap to mind when you think "complex...
A Queenslander-style verandah overlooking a courtyard sprin...
Pronounce it "bah-la" for Piedmont-born artist and composer...
The mixing of business and pleasure comes second nature to ...
Beccofino is family-friendly casual. A bench perch on the c...
Squirrelled away in a dim, skinny street at the city's frin...
There's Australian Chinese food, and then there's Australia...
With its impressive pedigree (launched by the progeny of lo...
A slice of the Left Bank on Southbank, this chic bistro wor...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×