After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
Subscribe to Australian Gourmet Traveller before 23rd August, 2017 and receive a free copy of The Cook’s Table by Stephanie Alexander!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.
These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.
The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.
Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.
The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.
Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.
Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.
The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.
Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
Sydney's food supergroup are back at it, bringing big flavours and a rollicking drinks list to a buzzing space in Surry Hills, writes Pat Nourse.
Yes, it's freezing, but winter needn't always mean rich ragus and rib-sticking meals. Try out these lighter recipes during the colder months.
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.
It's the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
There's no lack of ambition driving Katamama, the first hotel by the Jakarta-based group behind the highly successful Potato Head Beach Club in Seminyak.
"We're actively avoiding the Bali clichés," says Ronald Akili, the 34-year-old founder and owner of PTT Family. "We're looking at representing a modern Indonesian style that my generation can identify with, through design, art, cultural practices, food."
The 58-suite boutique hotel opened last month on the same plot of beachfront land as the Potato Head Beach Club and a "creative hub" of businesses including a gallery, fashion boutique, café and restaurants such as raw-food eatery Alchemy and the first international outpost of Melbourne and Sydney's MoVida, which opened in January in the hotel's lobby.
Akili says Katamama, three years in the making, is a showcase for the island's finest craftsmanship and art, with a focus on traditional methods, natural materials and "closing the gap between makers and users". A local family-run brickworks was commissioned to produce 1.2 million bricks for the hotel, tiles were handmade in Java, and an indigo workshop near Ubud produced textiles. Akili's own collections of contemporary Indonesian art and mid-century furniture appear in suites.
The lobby bar, Akademi, is the brainchild of former London barman Dre Masso, who stocks an impressive range of locally distilled arak - a liquor whose image Akili is determined to rehabilitate - and seasonal Balinese ingredients.
Akili's other projects include developing Potato Head and Katamama hotels in Asia, and recording culinary traditions across the Indonesian archipelago as research towards menus for Kaum, a series of restaurants planned for Hong Kong, Bali and Australia.
Katamama garden suites from $550. Jl Petitenget No 51B, Seminyak, Bali, katamama.com
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×