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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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.
Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.
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.
More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.
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.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
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.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
Cue the Champagne.
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.
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.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
In a case of everything old is new again, the Old Clare Hotel has opened in Chippendale in inner-city Sydney, transforming the down-at-heel County Clare Inn and Carlton & United Breweries administration building into Sydney's newest boutique hotel.
It's the culmination of a complex five-year project by
Singaporean hotelier and restaurateur Loh Lik Peng, restoring and
linking the two heritage-listed buildings and installing three
restaurants, two bars and a rooftop pool as the centrepiece of the
rapidly gentrifying Kensington Street and Central Park
The Old Clare's lobby is a low-key extension of pedestrianised Kensington Street, designed to stamp the hotel "as part of the neighbourhood, a place for everyone", says hotel general manager Timo Bures. The hotel's reception with amber-glass accents shares space with the pub's restored front bar, with its original tiles, cornices and phone booth.
The hotel's 62 rooms in 26 different layouts have lofty ceilings, original windows and airy stripped-back interiors, featuring Danish mid-century furniture, industrial-style joinery, customised lights, and lamps fashioned from engine parts. "We didn't want to over-restore the buildings," Bures says, "so in some places the original features are stripped bare, and we haven't tried to match missing tiles. You can see the history of the place."
The old wood-panelled CUB boardroom is the most impressive of the restorations; now a suite with its original urinal incorporated in a sleek bathroom, the room was stripped and suspended while much of the building was demolished around it.
Expect sunrise yoga and sundowners beside a 14-metre pool and
deck bar for 80 atop the old CUB building. The hotel's two bars
will be run by British chef Jason Atherton, whose 120-seat Kensington
Street Social is due to open in November on the hotel's ground
floor. The 50-seat Silvereye on the second floor, and 60-seat
Automata on the ground floor are due to open this month (see our
story on the restaurants opening at The Old Clare for more).
Rooms from $350, The Old Clare Hotel, 1 Kensington St, Chippendale, NSW
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