Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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Abla Amad has served traditional Lebanese food at Abla's in Carlton for the past 37 years. Here, she chats about how she's kept afloat - and sane - across four decades of service.
And his lucky host city is…
From an art-fuelled Friday night to fish and chips on the sand, Melbourne is packed with adventure this summer - all of it delicious.
No eggnog here: this December, we're drinking a seven-apple cider blend, a spicy durif, and a luscious sweet Riesling.
The Botanical Hotel’s public bar has been re-opened as Gilson thanks to the founders of some of Melbourne’s busiest cafes.
For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Melbourne provided 14 answers.
It may be a magnet for destination diners the world over but Attica circa 2016 is more firmly planted in Australia than ever, writes Michael Harden.
2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.
When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?
For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.
The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.
Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.
Hot off yesterday's news that the World's 50 Best Restaurants will bring their annual awards to Melbourne in 2017, numbers one to 50 have been announced at the awards ceremony in New York. And there's a new top dog.
Osteria Francescana in Modena, Italy, has knocked Girona's El Celler de Can Roca from the number-one spot. It's also the first-ever Italian restaurant to top the list. Chef Massimo Bottura took to the stage to accept the award, stopping to hug the Roca brothers, who are now placed at number two. "Culture is our most important ingredient," said Bottura. "It's all about hard work."
The highest placed Australian chef on the list is Newcastle-born Brett Graham. His London restaurant, The Ledbury, comes in at number 14, the highest UK restaurant on the list.
Melbourne's Attica, number 32 in 2015, dropped a spot to 33, but was awarded the title of Best Restaurant in Australasia. "I think any year we see an Australian restaurant on the list is a big win," said GT's deputy editor and chief restaurant critic, Pat Nourse, and chair of the voting panel for Oceania and Australasia.
Australia's king of Thai food, David Thompson's Bangkok restaurant, Nahm, placed at number 37.
"Look at the Australians and the Australian restaurants on the list - Attica, Brae, Quay, The Ledbury, Burnt Ends, Nahm - and you're looking at a more diverse and exciting mix of places than any other nation is fielding right now," said Nourse. "I think it says great things about food and culture in Australia."
Absent from this year's list is Sydney restaurant Sepia, who last year took out the award for One to Watch. This year that title was awarded to Tokyo-born chef Zaiyu Hasegawa and his Tokyo restaurant, Jimbocho Den.
Alain Passard, of L'Arpège in Paris, accepted the Lifetime Achievement award to the first standing ovation of the night. "This is the best job in the world," he said.
In other international developments, The Clove Club in Shoreditch, London, was awarded the Highest New Entry Award, débuting at number 26. Eleven Madison Park in New York took out the Art of Hospitality award, and Noma in Copenhagen, placed number three on the list in 2015, dropped to number five.
The list from 1-50:
1. Osteria Francescana, Modena, Italy
2. El Celler de Can Roca, Girona, Spain
3. Eleven Madison Park, New York City, US
4. Central, Lima, Peru
5. Noma, Copenhagen, Denmark
6. Mirazur, Menton, France
7. Mugaritz, Errenteria, San Sebastián, Spain
8. Narisawa, Tokyo, Japan
9. Steirereck, Vienna, Austria
10. Asador Etxebarri, Axpe, Spain
11. DOM, São Paulo, Brazil
12. Quintonil, Mexico City, Mexico
13. Maido, Lima, Peru
14. The Ledbury, London, UK
15. Alinea, Chicago, US
16. Azurmendi, Larrabetzu, Spain
17. Piazza Duomo, Alba, Italy
18. White Rabbit, Moscow, Russian
19. L'Arpège, Paris, France
20. Amber, Hong Kong
21. Arzak, San Sebastián, Spain
22. The Test Kitchen, Cape Town, South Africa
23. Gaggan, Bangkok, Thailand
24. Le Bernardin, New York City, US
25. Pujol, Mexico City, Mexico
26. The Clove Club, London, UK
27. Saison, San Francisco, US
28. Geranium, Copenhagen, Denmark
29. Tickets, Barcelona, Spain
30. Astrid y Gastón, Lima, Peru
31. RyuGin, Tokyo, Japan
32. Restaurant André, Singapore
33. Attica, Melbourne, Australia
34. Restaurant Tim Raue, Berlin, Germany
35. Vendôme, Bergisch Gladbach, Germany
36. Boragó, Santiago, Chile
37. Nahm, Bangkok, Thailand
38. De Librije, Zwolle, The Netherlands
39. Le Calandre, Rubano, Italy
40. Relae, Copenhagen, Denmark
41. Fäviken, Järpen, Sweden
42. Ultraviolet, Shanghai, China
43. Biko, Mexico City, Mexico
44. Estela, New York, US
45. Dinner by Heston Blumenthal, London, UK
46. Combal.Zero, Rivoli, Italy
47. Schloss Schauenstein, Fürstenau, Switzerland
48. Blue Hill at Stone Barns, Pocatino Hills, New York, US
49. Quique Dacosta, Dénia, Spain
50. Septime, Paris, France
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