Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Before you start marinating your lamb chops in lemon rind, Greek oregano and garlic to hit the barbecue this summer, consider hosting a Barbecure instead in aid of Cure Cancer Australia’s new fundraising initiative.
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.
All-day dining in a completely refurbished location is the new name of the game for Melbourne’s Pure South.
Mike McEnearney reopens his canteen – and reboots the idea of what an airport restaurant can be along the way, wood-fired oven and all.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor
Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."
The Whitney Museum's new annex adds to the district's
As if you needed another reason to visit New York, the Whitney Museum of American Art has opened its new Renzo Piano-designed building, in Manhattan's Meatpacking District. "We're so thrilled with what Renzo has created," says the Whitney's director, Adam Weinberg, of the architect who also designed the Centre Georges Pompidou in Paris, and Berlin's Potsdamer Platz.
However, the eight floors of art, educational facilities and workshop spaces (all with the chameleon-like ability to change function and form with the flick of a switch) are more than just a gallery; together they form an important jigsaw piece in the district's reincarnation.
From carcass wholesaler to luxury hotspot, the Meatpacking District is now home to boutiques, food markets and, of course, the elevated train track-cum-inner-city garden, the High Line.
"The High Line is such a clever invention and the fact that the Whitney is now the terminal of it is proof of this wonderful urban vision," says Luigi Maramotti, chairman of Italian brand Max Mara, whose art-collecting family were awarded a Whitney Museum American Art Award in 2014 for sustained commitment to the arts. "Our connection to the Whitney goes way back; we have always loaned paintings from the Collezione Maramotti to the Whitney biennial."
To mark the occasion, Max Mara has designed the Whitney bag in conjunction with the Renzo Piano Building Workshop: a sold-out limited-edition tote reminiscent of the building itself. "The Whitney bag embodies Max Mara values: fashion, design, craftsmanship and quality," says Maria Giulia Prezioso Maramotti, the brand's US retail director.
"America Is Hard to See" is showing at the Whitney until 27 September.
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Museums such as MoMA and the Met hold the limelight in the c...
Jim Meehan, partner at cocktail bar PDT (Please Don’t Tell) ...
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