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.
Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
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.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
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.
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
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Thanks to a new generation of chefs, London’s dining scene i...
If the words “Canadian cuisine” bring to mind only poutine a...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×