We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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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.
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.
Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.
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.
Kick off winter with a week of cheese tasting.
Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.
Every year, we produce the Australian Hotel Guide to scout the country for the very best in hotels: from city to country, coast to coast, club sandwich to club sandwich. We check into reviewed hotels anonymously and pay our own way. What we experience at these top Australian addresses is the same as what you, our readers, would experience. No special treatment; no added extras. Just honest, informative reviews of the best hotel experiences around the country. It's time to get packing. Pick up a copy of our 2017 Hotel Guide with our June issue, out now.
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.
As one door closes, another opens on Holt Street in Surry Hills.
Those still reeling from the news of MoVida Sydney's closure at the end of June will breathe a sigh of relief at the news that the Porteño team will take over the site on Holt Street, opening for business come October. They're taking reservations already.
Porteño's Cleveland Street address isn't closing; it will transform into a permanent function space for private events, weddings and live music gigs.
So, why the move? "We were getting so many requests for weddings and events at the Cleveland Street site that it was hard to keep the restaurant a priority," says Porteño's Sarah Doyle. "We've always wanted to do live music, and we have a lot of friends in that industry that are keen to play there. It also has a 3am licence, so it made sense."
Construction on the Holt Street space will start in July, though Doyle admits the site was so well-built and cared for by the MoVida team that there's not much to be done. "We're going to have a cellar and a private dining room," she says. "The space is really beautiful. It also has a refrigerated bin room! That's the fanciest thing I've ever heard. The extraction is already in there, so it will be great for what we do."
Doyle adds that both Porteño's parilla and asado fire pit will make the move to the new site.
Doyle and chef Elvis Abrahanowicz are flying out to Argentina on Monday for a two-week trip to research and re-inspire themselves, while chef Ben Milgate holds the fort. "We haven't had a break in three years. It's a good excuse to go over and see what we find and get back to what we love about Argentina, which is everything," says Doyle.
Menu changes are afoot, which the team can't speak of yet, but Doyle insists the classics will remain. "There's no way we can take those Brussels sprouts away," she says. Though the MoVida team did cite low foot-traffic issues as one of the reasons for closure, the Porteño crew isn't too worried. "I think Sydney's become a bit more savvy than that now - people seek things out, they'll find us. There's definitely value in foot traffic, but when we opened Bodega it was a wasteland. We just made it work. [The Holt St venue] is a really beautiful space; that whole building is so well done. It can't be any worse than Cleveland Street."
Porteño at 358 Cleveland Street will remain open as a restaurant until October, when the new site opens, 50 Holt St, Surry Hills, NSW, (02) 8399 1440, porteno.com.au
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