Culture

He’s brought his farm-to-table ethos from Inner-West Sydney kitchens to Bathers’ Pavilion’s beachfront tables, we chat to the chef who wastes nothing and flavours everything.

After a dalliance with alternative sources of protein, Australia is rekindling its passion for the butcher’s counter.

Beyond temples and omakase, Tokyo's breweries offer something rarer — a direct line to the city's soul.

Gold-medal ingredients you can keep in the pantry or fridge.

Fire cooking, big-name chefs and glamorous events are on the cards for Vivid Food 2026.

In the spirit of the season of indulgence, we asked Andy about how he’ll be enjoying Easter, and what he’ll be baking.

Whether you’re giving something special or treating yourself, these cookbooks promise to inspire and delight.

Sharing the top spots across Japan for foodie enthusiasts.

Newly awarded two Michelin stars, we talk with the London-based, Australian chef and restaurateur about his critically acclaimed Mayfair restaurant.

Adelaide's annual food celebration is back with a bumper program of one-off events.

And the authentic Thai restaurants in Australia to order them from.

How inclusive intimacy is shaping luxury entertaining.

Whether you’re taking a break from hosting Christmas lunch or simply don’t celebrate the holiday.

The konbini is a beacon of Japanese culture both at home and abroad. Max Veenhuyzen explores their history.

Your guide to what's on in Melbourne, Sydney, Adelaide and around the country this month and beyond.

We chat to the sweet genius who took pork from crackling to crème caramel.

A food-fuelled getaway celebrating local providores and fresh Tasmanian produce.

From old-school ingredients making a comeback to new ways that food is connecting with culture, here's what's on the up in Australian dining — and what we want to see more of.

As seductive as they are, snacks have shamelessly overtaken our restaurant menus and morphed into share plates, writes MICHAEL HARDEN.

We chat to the fire-focused chef about his love for dry-aging pork, using the whole beast and mentoring young chefs.

In this new National Geographic series, Antoni Porowski travels the globe to explore the powerful living histories of A-listers

Australia doesn’t have a Michelin Guide, but should it? DANI VALENT explores the calls for and against.

From near-death proposals to demoralising dessert fails, author JESS HO asks the country's top hospo talent to share their agonising and amusing anecdotes.

JESS HO guides us through the best new release books to transport you this summer.

Here are the top 25 reasons to get excited about 2025.

Everyone knows "get some pork on your fork". So now it's time to meet the stars behind the slogan as they celebrate 20 years of operation.

Ring in 2025 with Australia's best parties and plates.

The 2025 Melbourne Food and Wine Festival program delivers world's longest lunch, pop-up diners, bake sales, and international chefs aplenty.

Rape jokes, sexual assault and harassment are all an insidious part of Australia’s hospitality and kitchen culture. Rushani Epa speaks to hospitality professionals about their experiences – and what needs to change.

In theory, Australian olive oil should have the same prestige as its European counterparts. We’re well on the way.

Restaurant critic and professional eater MICHAEL HARDEN shares the art of dining alone – and how to enjoy it.

Eat, drink, post. Is social media ruining the experience of dining out?

We chat to the Noma chef about his sizzling new eight-part documentary series.

From footy stands to petrol stations, the Aussie meat pie is everywhere. LEE TRAN LAM discovers how food personalities from across the country would reinvent this icon today.

Whether they’re changing social values or pre-empting drink trends, the bars and pubs of Australia have long reflected Australian society. MAX VEENHUYZEN celebrates seven of the nation’s most influential watering holes.

With more than 330 Michelin stars lighting up its culinary landscape, how do you decide which Italian fine-dining experience to embark on? PETER GILMORE shares his guide to Italian icons.

Australia’s multi-venue restaurant groups are going through a growth spurt. ALEXANDRA CARLTON investigates what’s driving it — and what does it mean for the future of eating out?

Do women do restaurants differently? Dani Valent sits down with some of Australia’s most renowned and long-standing female restaurateurs to talk nature, nurture and imposter syndrome.

The tunes you get served at your favourite restaurant or bar can make or break your experience. Here’s how they hit the right notes.

Your chance to win two tickets to our sold-out Melbourne Food and Wine Festival dinner!

Starting from chemist-bought olive oils and smuggled spices, Mediterranean and Middle Eastern food in Australia has evolved to become commonplace.

Green chicken curry. Bánh mì. Laksa. Southeast Asian food is a bedrock of Australian cuisine, but it wasn't always so.

It's game, set, match and snack at this year's Australian Open, with a bevvy of talented chefs set to converge on Melbourne Park.

It’s an Australian tradition to flee to coastal towns in January but staying put can be just as rewarding, writes LEE TULLOCH.

The Melbourne-born chef, author and restaurateur, who helped introduce Australian café culture to the world, passed away on Monday 25 December 2023.

From Melbourne cocktail bars to luxe Hobart stays and Adelaide’s favourite new bistro.

Australian restaurateur and chef Luke Mangan is bringing his sky-high culinary experience back to the Sydney Harbour icon.

Bring a slice of Naples to your home with one impressive appliance.

The Portuguese chef competed against 14 regional finalists in the S. Pellegrino Young Chef Academy to win the prestigious cooking competition in Milan.

There are rules around la tavola that need to be observed. Get them right and you will experience the full weight of Italian hospitality. Get them wrong and, well, you’ll learn.

GT speaks to the next generation of culinary icons.

The perfect pair.

Briny and bold, sturgeon roe – or caviar – has been scintillating palates for centuries.

The Scottish-Italian chef, restaurateur and Masterchef judge led Australia’s native ingredients revolution and won over the hearts of Australians with his quick wit, charm, generous spirit and Scottish kilt on national television.

Lennox Hastie didn’t invent the gilda but he has helped rocket the humble pintxo to superstar status in Australia. Here, he asks fellow chefs to reinterpret the mighty snack on a stick.

According to Australian abalone fishermen and farmers.

It’s going to be a good year.

Australia's Chinatowns were the first areas to feel the devastating effects of Covid. Three years on, things are finally looking brighter.

With bookings essential, run, don't walk to Melbourne's ritziest new rooftop restaurant adorning the top of the now officially-open Ritz-Carlton.

Misogyny is rife within the hospitality industry, affecting women at all levels, and those who work adjacent to it. Gourmet Traveller editor Joanna Hunkin writes on the need to dismantle the toxic bro culture of hospitality.

The Arrente and Kalkadoon artist has won this year's La Prairie Art Award. Here, we talk to her about culture, Country and who she'd like to share a meal with.

We expect impeccable service at restaurants. But what is the true cost of a good dining experience? Rushani Epa examines the 'invisible costs' in your bill - from venue overheads to produce prices.

Load up the lazy Susan for the ultimate breakfast of champions.

Frontier Pets’ founder tells GT how to choose ethical food that’s better for your dog and the planet.

Six chefs, restaurateurs and food personalities take a nostalgic trip this Lunar New Year with lavish lobster and caviar feasts, rice cake soups and family dessert traditions.

Auspicious and delicious, these are the celebratory dishes that usher in the Lunar New Year for four Asian Australian illustrators - from prawn-filled dumplings to Chinese candy boxes.

Named The Harbour, the pop-up eatery pays homage to the original ‘80s seafood restaurant once housed in the Sydney icon.

Forget the pokies and cookie-cutter menus: historic pubs and hotels around Australia are amid a social revolution.

The Macallan 'M Collection' whisky piece.

The celebrated chef redefines the rules of home dining.

The food outreach charity returns with gusto, and next year will open a public-facing shop where city workers can pick up convenient lunches

Hint: Cocktails are always a good idea.

We grilled chef Big Sam Young and Weber Grill Master Laura Romeo.

Renowned chef Koji Kimura is heading to Raes to celebrate Japan reopening.

These limited-edition Gourmet Traveller x Maison Balzac wine glasses will spruce up any serious foodie's special occasion.

Raise a glass (of whisky).

The Gallery's new dining program features culinary icons Clayton Wells, Palisa Anderson and Aunty Beryl Van-Oploo.

With 25 of Australia’s top chefs uniting for a great cause.

Hotel Clicquot is hosting a series of elevated culinary experiences in Queensland’s Noosa, from a sommelier-led degustation to on-demand dining.

Head chefs, kitchen stylists and food writers weigh in.

Aboriginal art on appliances? For the artists involved, this was a natural extension of what their ancestors have done for thousands of years.

The seven-part series explores the ways in which sweet, salty, sour, bitter and umami tastes have influenced humans. And it features big names like Dan Barber, Fuchsia Dunlop and Yotam Ottolenghi.

Gather a team of volunteers for OzHarvest’s new fundraiser and cook under the watchful eye of some of Australia’s best chefs.

It's a drinking hybrid we can all raise a glass to.

We take a fresh look at this old favourite that won the hearts of two nations.

A secret location, secret menu with a seasoned twist, and all profits being donated to charity. Can the iconic fast food brand be worthy of a degustation?

In Italy, safeguarding the season's harvest is a way of life. For Australia's Italian community, rituals of smoking, salting, drying and bottling are acts of connecting to the motherland.

There are seven prize packages to win, which include vouchers for accommodation, drinking, dining and wellness. The cut-off for ticket purchase ends soon.

Cook For Ukraine – a global food supper club, community and fundraiser – has an Australian arm, with a silent auction to raise funds for the cause. Hurry, bidding closes soon.

The tremendous line-up of chefs is cooking at a special dinner at Gerard’s Bistro on March 30.

The fundraiser, organised by Sydney’s Bar Suze, has over 25 prizes – including a two-night stay at a retreat in the Byron hinterlands, original artwork, natural wine packs, coffee subscriptions, restaurant vouchers, and more.

Plenty of great events are yet to sell out, here are our favourites.

“It’s to say, we acknowledge what you’ve been through and what you’re going through now, and we really want to spoil you.”

For many, it's been a year best forgotten. But 2021 still delivered plenty of memorable moments and delicious surprises. GT's state editors reveal their best bites of the year.

From a seaplane expedition to at-home indulgence.

In 2021, just like last year, home cooking had a heightened importance. These are the cookbooks we kept coming back to.

In her monthly GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we speak to trailblazing business leader Sam Mostyn AO.

Made from sugar, spice and all things nice, these bite-sized sweets are the hit of many a Diwali feast.

The comedian and Celebrity Letters & Numbers host on setting bok choy on fire, and and crying over his mother's cooking.

Snazzy new restaurant openings, a Mexican culinary escape with a Gordon Ramsay-trained chef, and fresh places to stay. It's going to be a good month.