The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Recipes with peaches

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.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

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.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

The World’s 50 Best Restaurants comes to Australia in 2017

The Melbourne skyline

The Melbourne skyline

On the eve of the World's 50 Best Restaurants ceremony in New York City tomorrow (local time) comes the news that the awards will move to Australia next year.

"We couldn't be more excited to be taking The World's 50 Best Restaurants to Australia in 2017," says William Drew, World's 50 Best group editor. "As we set out on our global tour - with the first stop in New York this year - the aim is to host our events programme in key international dining destinations which offer appeal for chefs and diners alike, strong and diverse food cultures boasting brilliant restaurants, chefs and food producers."

In a move that may surprise some Australian restaurant-watchers (mostly those who happen to live in Sydney, that is), the organisers of the 50 Best have chosen Melbourne as the host city for the awards' Australian début. But Attica, which has in recent years been the Australian mainstay on the list, calls Melbourne home, and, as Drew argues, the Melbourne restaurant scene has a flavour all its own. "The World' 50 Best Restaurants is grounded in authenticity and credibility," he says. "Melbourne is the authentic and credible food capital of Australia, as well as being one of the ultimate food destinations of the world."

Tourism Australia has been instrumental in bringing the event Down Under. But what's in it for Australia? A lot, according to TA's managing director John O'Sullivan. Not only does the 50 Best align with Tourism Australia's global Restaurant Australia campaign to update the world's understanding of our food and wine culture, he says, the benefits of such an alignment have considerable economic benefits. "The fact that we've seen a $1 billion incremental increase in food and wine spending since we launched Restaurant Australia clearly demonstrates the value of food and wine to the Australian visitor economy." 

This year's event in New York is the first time the World's 50 Best has been held outside London since it was founded by Britain's Restaurant magazine in 2002. The restaurants appearing on the list aren't formally reviewed in the manner of a traditional guide; the list is compiled instead by tallying the names of eateries voted for anonymously by an international panel of more than a thousand chefs, restaurateurs and members of the food media. Though it has its detractors, the list has considerable global influence, with restaurants frequently being overwhelmed by requests for reservations when they make the list.

Ben Shewry, owner and chef of Attica, has experienced this phenomenon first-hand, and says the restaurant sees noticeably more international trade as a result. "The first year we made the list… it had really a big impact. People had generally been unaware of Attica, even in Australia, and it really blew it up - we had three TV crews outside the door. It was an overwhelming response."

To celebrate the announcement, Tourism Australia is holding a barbie on the rooftop of The NoMad Hotel in Manhattan, with the all-star team of 50 Best veterans Shewry, Rockpool's Neil Perry and Peter Gilmore from Quay, on the tongs. It's all part of giving the next instalment of the 50 Best a uniquely Australian flavour, says O'Sullivan. "We look forward to welcoming the world's best chefs and food and wine media to Australia in 2017. Come hungry - we know you'll have a wonderful time here." 

Pat Nourse, GT's deputy editor and chief restaurant critic, is the chair of The World's 50 Best Restaurants' Oceania, Australia and New Zealand voting panel. 


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