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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Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.
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.
Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.
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.
For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.
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.
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.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
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.
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.
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.
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.
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.
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.
From boutique city digs to tropical retreats and rooms by the sea, the inaugural Gourmet Traveller Hotel Guide showcases the premier places to stay around Australia.
Nothing beats the thrill of treating yourself to a night in a
beautiful hotel. Well, nothing except spending 50 nights in 50
beautiful Australian hotels. Which is precisely what we've been
doing in the first months of this year. It's a tough gig, sure, but
our crack team of pillow-testers and amenities experts rose
admirably to the challenge. They packed their overnight bags,
checked in at hotels across the continent, and then penned their
frank and engaging reviews for the inaugural 2014 Gourmet
Traveller Hotel Guide.
It's such an obvious idea we're surprised we didn't think of it earlier: Australia's most respected travel title gives its verdict on the country's finest accommodation. The result is not only a (hopefully indispensable) gift to our readers, it's also a fitting bookend to the GT Restaurant Guide, now in its 25th year and still the only national form guide to our best dining.
From large and lavish city hotels to boutique country gems and breezy tropical retreats, the guide recommends rooms for all occasions. Bundled with the June edition of Gourmet Traveller, it'll also include our picks of the country's top lodges, the most indulgent hotel spas, a curious collection of unique places to stay, and the best hotels on the beach.
The results speak volumes for the calibre of our homegrown accommodation.
All the hotels were chosen not only because they're a pleasure to visit, but also because they offer the comforts we expect of a good hotel: assured service, distinctive amenities and, of course, the beds need to be superbly comfortable.
Because we love to celebrate the best, there'll be awards for those hotels judged by our reviewing panel to be the leaders in their field - whether providing big city or boutique accommodation, outstanding service or a memorable bar. And, in recognition of one of the cornerstones of any great stay, we'll also tell you where to find our favourite hotel breakfast. All will be revealed in our June hotel guide.
We're keen for you to have a say, too. From 29 May, we'd love you to vote in our Hotel Guide Readers' Choice competition and tell us what you think of our award winners.
Simply by voting for your favourite hotel you can enter the draw to win an unforgettable trip for two to Tuscany thanks to British Airways and Mr & Mrs Smith. This includes flights to Florence and six nights at two beautiful country hotels: Castello Di Casole and Il Salviatino.
The 2014 Gourmet Traveller Hotel Guide has been made possible by the generous sponsorship and support of Nespresso. It will be published with the June edition of the magazine, both the newsstand and iPad versions. Be sure you check it out before your next check-in.
Vote and win
From 29 May, vote on our website for your chance to win a holiday in Tuscany thanks to Mr & Mrs Smith and British Airways. You and a friend will fly to Florence and stay six nights at two chic Mr & Mrs Smith boutique hotels: Castello Di Casole and Il Salviatino.
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