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An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
Spend less time cooking and more time relaxing at your next barbecue - these char-grilled meats and vegetables are low on labour but deliver big on juicy and smoky flavours.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Want to be among the first to have a sleepover at Brae? Bookings
for the new suites at the award-winning restaurant in country
Victoria open this week, with the rooms ready for their first
occupants from the middle of February.
Owner-chef Dan Hunter is noticeably energised by the project. For starters, he's filled the gap that's been left wanting in the Brae business model - quality accommodation for diners who want to fully explore the killer wine list without having to negotiate the 90-minute drive back to Melbourne after dinner. But Hunter is also fired up by the prospect of the suites hewing so closely to his original vision for the Birregurra property.
"We never wanted the suites to be about statement architecture," he says. "But we did want the buildings to be beautiful and to be part of the landscape so that they reflect what we're doing in the restaurant."
James Legge from Six Degrees architects says that they wanted the buildings to "fold into the landscape", to frame the rural views and also be protected from the extreme weather the region experiences in both summer and winter.
Extensive landscaping and the use of materials such as bricks, timber and steel (which reflect the materials used in the original buildings on the property), plus environmentally friendly features like solar power and harvested rainwater mean the buildings sit lightly on the land.
The interiors are "warm and robust with a sense of luxury" and feature a skylight over the bed for star-watching, private outdoor areas, large bathrooms, cocktail bars replete with decanted spirits and cocktail recipes, fully stocked, temperature-controlled wine fridges, and turntables with a selection of vinyl (James Brown, Patti Smith, Dylan, Bowie and The XX in the mix).
Breakfast will be included with the accommodation and is geared around produce from the property and the idea that after the "massive food experience" of the night before, light, clean and healthy is the way to go.
Everything from bread and pastries to muesli will come from the restaurant's wood-fired ovens and there'll be house-cured meats, preserves made from produce growing in the fields and orchards, and house-made ricotta drizzled with Brae honey. Fresh juice and plunger coffee are also part of the deal, as is locally produced milk.
"I want it to feel a bit like a farm stay," says Hunter, "but with added luxury and a bit of adult fun."
Suites $515 for two per night including breakfast; off-peak rates are available midweek. Brae, 4285 Cape Otway Rd, Birregurra, Vic, (03) 5236 2226
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