After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.
From Mansfield to Beechworth, Rutherglen to the King Valley, we've rounded up the places that should be on your radar in the High Country.
There’s plenty of potential in the depths of your crisper; you just have to be creative.
This year's finalists are pursuing vastly different wine programs, but all are at the top of their game. We present Hardy's Verandah Restaurant, Cirrus Dining and Kisume.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
Campari with your cornflakes? Whether booze is okay at breakfast depends on time and place, writes Max Allen.
Sydney's food supergroup are back at it, bringing big flavours and a rollicking drinks list to a buzzing space in Surry Hills, writes Pat Nourse.
Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
Yes, it's freezing, but winter needn't always mean rich ragus and rib-sticking meals. Try out these lighter recipes during the colder months.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
These fluted French doughnuts are made from a choux-like pastry dough, giving them a light, airy texture. Crullers are best eaten the same day they're made.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
It's the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
For a taste of old Cuba, Lydia Bell heads east. The Oriente and its stridently Afro-Cuban capital, Santiago de Cuba, remain largely untouched by the wave of change sweeping the island.
Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.
Kobi Ruzicka and Sarah Fitzsimmons visited Hobart in January
2016 while they were also looking for a new restaurant site back
home in Melbourne. "We joked about doing something down here
instead," Ruzicka says. "People seemed to be open to new ideas and
we sensed a strong community." The joke turned serious and Dier
Makr (pronounced die-er maker) is the result, and Ruzicka's
produce-driven dishes, such as oysters dressed with buttermilk, cos
with miso and black pumpkin seed, and char-grilled eucalypt-spiked
lamb, are the drawcard, along with some interesting wines and
Meanwhile, Vue de Monde-trained chef Oskar Rossi has come home to Tasmania with his Italian partner Frederica Andrisani to open Fico. They're serving two house-made pastas each day- linguine with crab and tarragon is a summer favourite- plus a seasonal risotto for two cooked à la minute. These are complemented by a short à la carte menu featuring the likes of fromage de tête or stuffed roasted quail, and a specials board for those moments when two or three game birds, or other rarities, become available.
A few blocks north, Ettie's is contributing to that great trend: roast chook. It's the star dish, along with a brilliant crème caramel, on a menu of gently reinterpreted classics. And speaking of classics, perhaps the ultimate French chef's chef, Alain Passard, of three-starred Paris restaurant L'Arpège is headed to Tassie, too. In March, he'll head Down Under for the first time thanks to the Launceston campus of TasTAFE where he'll cook lunch, dinner and host a masterclass as part of their Great Chefs Series.
Dier Makr, 123 Collins St, Hobart, (03) 6288 8910; Fico, 151 Macquarie St, Hobart, (03) 6245 3391; Ettie's, 100 Elizabeth St, Hobart, (03) 6231 1165.
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