Healthy Eating

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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Food-truck tribulations

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

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.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

Neil Perry loves the energy of Hong Kong but it's the food, of course, that has a real hold on his heart - so much so he's returned to the city more than 30 times since he first visited over 20 years ago. "Every time I visit, I walk away with inspiration and a respect for Chinese cooking," he says. Here are his picks for what to do with 24 hours in Hong Kong.

Kowloon to Central on The Star Ferry
As much cultural touchstone as mode of transport, The Star Ferry has been running between Kowloon and Hong Kong since 1888. "A lot of the places I like to go to are in Central, so if I stay in Kowloon it's an easy trip on the ferry," says Perry. "It's cheap, easy and offers an amazing opportunity to see Hong Kong from the water."
Star Ferry Concourse, Tsim Sha Tsui, Kowloon, +852 2367 7065, $16 for an adult round trip

Graham Street wet markets
"This is a glimpse of the original Hong Kong city; it's where all the action is," says Perry. Look out for ingredients that are unavailable in Australia such as fresh straw mushrooms and bamboo clams. Perry also suggests stocking up on dried and fermented goods such as shrimp paste, black vinegars and soy at Kowloon Soy Co. "The taste difference is like chalk and cheese to the imitation stuff in Australia."
Graham Street wet markets, Graham St (between Queen's and Hollywood rds), Central; Kowloon Soy Co Ltd, 9 Graham St G/F, Central, +852 2544 3695

World-class dumplings at three-Michelin star restaurant Lung King Heen
"These are the very best dumplings in the city," says Perry. "The quality of the wrappers is exquisite." Dim sum from a daily-changing menu such as gold-leaf topped har gau are prepared and cooked to order by executive chef, Chan Yan Tak, while suckling pig, pigeon and Peking duck from the roast kitchen are also worth seeking out. "The duck here has one of the most crisp skins in all of Hong Kong."
Lung King Heen, The Four Seasons Hotel, 8 Finance St, Central, +852 3196 8888

Helicopter flight from The Peninsula Hong Kong
You don't have to be staying at The Peninsula to book a 15-minute whip-around on the hotel's chopper, which takes off from the roof. "From the helicopter you can see all the building going on and out across Hong Kong's beaches," says Perry. "It's strangely almost like being in the Mediterranean."
The Peninsula Hong Kong, Salisbury Rd, Tsim Sha Tsui, Kowloon, +852 2802 0200, $1765 for 15 minutes

Modern Cantonese at Ho Lee Fook and Mott 32
Chef Jowett Yu, an alumnus of Sydney restaurants Mr Wong and Ms G's, heads the kitchen at Ho Lee Fook. The food - slow-cooked wagyu short rib, say - is "fresh, hip and has a great energy about it", says Perry. Ibérico pork char siu ("the wagyu of pork") is a standout, meanwhile, at Mott 32. "As soon as it hits your mouth it starts melting."
Ho Lee Fook, 1 Elgin St, Central, +852 2810 0860; Mott 32, Standard Chartered Bank Building, 4-4a Des Voeux Rd, Central, +852 2885 8688

Cocktails and views at Sevva
Perry's pick for after-dinner drinks is Sevva - an outdoor terrace bar on the 25th floor in the middle of Central. "It has the most phenomenal views of the city and there's always great music."
Sevva, Prince's Building 25th Floor, 10 Chater Rd, Central, +852 2537 1388

Bespoke suits at Apsley
"It's hard to put on a suit off the rack once you've had one made for you," says Perry. "These guys have a Savile Row connection and use beautiful fabrics." Three suits (each with two sets of trousers) will set you back $5000. If you can't make it to Hong Kong, the tailors visit Australia twice a year.
Apsley Bespoke Tailors, Shop G & H, ground floor, Burlington House, 90-94c Nathan Rd, Tsim Sha Tsui, Kowloon, +852 2366 5635

Wonton soup in the Qantas Lounge, Hong Kong
"The broth is boiled for about seven hours with dried fish, shrimp and chicken bones," says Perry. "And the noodles have a wonderful bite to them."
Qantas Hong Kong Lounge, level 7 (above gate 15), Hong Kong International Airport, 1 Sky Plaza Rd, +852 2261 0422

Qantas has 21 non-stop flights a week to Hong Kong from Australia, including daily flights from Sydney, Melbourne and Brisbane, with connections from all other Australian cities.


Hong Kong dining now

Qantas has 21 non-stop flights a week to Hong Kong from Australia, including daily flights from Sydney, Melbourne and Brisbane, with connections from all other Australian cities.


Hong Kong dining now

Signature Collection

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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