29 images

SLS Hotel at Beverly Hills, USA
SLS Hotel at Beverly Hills, USA
Philippe Starck breaks the mould with this rebirth of the old Le Meridien. Highlights of his six-storey Starckitectural statement are the ground-floor Bazaar with its pâtisserie, bar and tapas eateries catered by celebrity Spanish chef José Andrés and the rooftop, with its oversized picture frames arranged to capture striking views of Beverly Hills and the Santa Monica mountains. Of the 297 rooms, notably furnished with “floating” beds backed by glass headboards, 61 are suites and seven of those are “fitness suites” equipped with 200-exercise Technogyms. Work it out.
Insider tip: Harley Pasternak, founder of the 5-Factor Diet, designed the fitness program.
465 South La Cienega Blvd, Los Angeles, California, USA, +1 310 247 0400, slshotels.com. Doubles from $570 per night



Best New Hotels 2009 slideshow

We’ve got the keys to the most fabulous new hotels in the world. From an elegant palazzo in Florence to a handsome lodge in Tasmania, it’s about unique experiences. The best news? They don’t all cost a bomb. Check in.


Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Bali's new wave of restaurants, hotels and bars

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.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

more collections

Email your friend

Send this link to your friend or yourself via email.

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.