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An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
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
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