Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Massimo Bottura and more are coming to the Sydney Opera House.
Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.
Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.
Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.
Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.
Counting down from 20, here are this summer's most-loved recipes.
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.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.
"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."
Admiralgade 26 in Copenhagen is the hospitality equivalent of the difficult second album. Christian Nedergaard and Sebastian Rind Nellemann relied on gut instinct when they opened their wonderfully personal wine bar, Ved Stranden 10, on a canal opposite Christiansborg Palace seven years ago. But for this, their first restaurant, they went soul-searching.
"We sat down and thought on a more existential level about who we are and what we want to do," says Nedergaard, adding the "brutal" 18-month-long exercise had nothing to do with other restaurants. "It's one long conversation with the room and the period and ourselves."
The result is a magical double-height space celebrating aesthetics and craftsmanship. Taking the room's 1910 remodelling date (the building itself dates back to 1796) as a reference point, they mixed pieces from Kaare Klint, Jean Prouvé and Giò Ponti with futuristic light fittings and ikebana-style floral arrangements.
"All these details are like totems and reminders about craft, and hopefully they create a certain ambience," says Nedergaard.
They do. The restaurant, which opened in June in an old theatre down the street from the wine bar, is beyond convivial, orhyggelig, as they say in Denmark. Breakfast segues to lunch, lunch to dinner, and after the kitchen closes around 10pm, obliging cooks will rustle up a snack. The well-crafted menu is "eclectic in a good way", and includes a Japanese-inspired breakfast, a lighter yet no less flavoursome bouillabaisse, and what Nedergaard calls advanced staff meals such as hash with fried egg and pickled beetroot.
Unlike the wine bar where printed wine lists are banned in favour of dialogue, Admiralgade 26 has two. One has wines mostly produced in collaboration with winemakers such as Matassa from France's Roussillon region. The other is a cellar list of rare finds.
Admiralgade 26, Admiralgade 26, 1066, Copenhagen K, +45 3333 7973, admiralgade26.dk
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