Food News

Renovating your kitchen doesn’t have to mean bringing in the wrecking ball, says design writer Cerentha Harris.

Out of space
Interior designer Jacinta Preston has tips on how to tackle a kitchen that’s small and not particularly perfectly formed.

A mammoth US player is set to shake up the Australian homewares market and bring fresh inspiration to our kitchens, writes Bianca Tzatzagos.

The pomegranate tree is in flower and the sweet peas have been sown, but while Stephanie Alexander enjoyed a pear crop, the parrots enjoyed the crabapples.

Our restaurant critics' picks of the latest and best eats around the country this week.

Our restaurant critics' picks of the latest and best eats around the country this week.

Our restaurant critics' picks of the latest and best eats around the country this week.

Our restaurant critics' picks of the latest and best eats around the country this Valentine's Day.

Whatever the region, Italy’s embarrassment of culinary riches is a joy, writes Fergus Henderson.

He knows his favourites wouldn’t pass muster in Italy, but Josh Thomas loves a trashy, pimped-out pizza.

A pesky possum has managed to outsmart Stephanie Alexander yet again, but thankfully the doughnut peaches and tomatoes have escaped damage.

Our restaurant critics' picks of the latest and best eats around the country, updated weekly.

New-year resolutions falling by the wayside? Our resident astrologer, Madame Epicurus (aka Kerryn Burgess), provides gourmand guidance and sustenance for the soul.

Our restaurant critics' picks of the latest and best eats around the country, updated weekly.

Our restaurant critics' picks of the latest and best eats around the country, updated weekly.

Fergus Henderson eschews the detox-retox approach to indulgence and instead maintains a steady rhythm.

As Stephanie Alexander heads off on holiday with hungry kids in tow, she’s hoping her vegetable garden survives the heat and pests.

Our restaurant critics' picks of the latest and best eats around the country, updated weekly.

Whether you're heading home for Christmas, staying put or going somewhere new to flee the family, our restaurant critics' picks of the latest and best eats around the country this Christmas have your festive eating and drinking sorted. Happy days.

Our restaurant critics' picks of the latest and best eats around the country, updated weekly.

We’ve called in sausages from the nation’s top butchers, fired up the barbie and drawn together a team of intrepid tasters to get the grill-down on the 10 best snags this summer.

Stephanie Alexander takes the Kitchen Garden Foundation story to Turin, receives princely praise and juggles bountiful summer crops.

Our restaurant critics' picks of the latest and best eats around the country, updated weekly.

Our restaurant critics' picks of the latest and best eats around the country, updated weekly.

Our restaurant critics' picks of the latest and best eats around the country, updated weekly.

Frank Camorra brings the spirit of Spanish Christmas to the table with summery classics designed for sharing, served with a touch of MoVida magic.

He's made a list and checked it twice. Drum roll, please, for Gourmet Traveller South Australia editor David Sly's 10 best dishes of the year (in no particular order).

They've made a list and checked it twice. Drum roll, please, for Gourmet Traveller Tasmania editors Sue Dyson & Roger McShane's 10 best dishes of the year (in no particular order).

He's made a list and checked it twice. Drum roll, please, for Gourmet Traveller Perth editor Max Veenhuyzen's 10 best dishes of the year (in no particular order).

He's made a list and checked it twice. Drum roll, please, for Gourmet Traveller Australian Capital Territory editor Gareth Meyer's 10 best dishes of the year (in no particular order).

She's made a list and checked it twice. Drum roll, please, for Gourmet Traveller Queensland editor Fiona Donnelly's 10 best dishes of the year (in no particular order).

He's made a list and checked it twice. Drum roll, please, for Gourmet Traveller Victoria editor Michael Harden's 10 best dishes of the year (in no particular order).

He's made a list and checked it twice. Drum roll, please, for Gourmet Traveller chief restaurant critic Pat Nourse's 10 best dishes of the year (in no particular order).

Our restaurant critics' picks of the latest and best eats around the country, updated weekly.

We’ve made a list and checked it twice. Drum roll, please, for the 10 best dishes of the year (in no particular order).

We've scoured the shelves, dog-eared the pages – now here is the Gourmet Traveller editorial team’s favourite cookbooks for 2012. Santa, please note.

This lucky country already boasts an enviable food and drink scene, but GT’s well-fed restaurant critics see room for improvement. Here, they ask Santa for some more, please.

Need a final flourish for your Christmas menu? We’ve got you (and your ham) covered with our favourite condiments.

The nation’s top chefs, just like the rest of us, spend Boxing Day staring into the fridge, dreaming up ways to use the rest of the ham.

Chefs usually steal the limelight, but restaurateurs are key to successful diners, writes Nicholas Lander.

Desperate remedies to overindulgence should be readily at hand, writes Fergus Henderson.

Stephanie Alexander has hauled her Christmas tree in from the garden and is busy protecting her stone fruit from possums and birds.

Our restaurant critics' picks of the latest and best eats around the country, updated weekly.

Left your Melbourne Cup plans to the very last minute? Can't be bothered chilling the Champagne and making those chicken sandwiches? Here's what some of Australia's top restaurants are doing for the day.

Our restaurant critics' picks of the latest and best eats around the country, updated weekly.

The culinary traditions of tropical islands such as Vanuatu and the Philippines are celebrated in Peter Kuruvita’s new book.

If you’re looking for an Australian-made cured sausage with the taste sensation that only lactic fermentation can provide, you’re in luck, writes Richard Cornish.

Market share
Farmers’ markets are flourishing and ripe for the picking, writes the chair of the Australian Farmers’ Markets Association, Jane Adams.

Innards and extremities, says Fergus Henderson, even more than other ingredients, need love and care and understanding – and the same could be said of producing a cookbook.

As Stephanie Alexander travels around the country, she learns of new ways to cook with okra, citrus peel, broad bean tops and even monkfish.

New brews
Cold-drip, pour-over, single-estate: Maya Kerthyasa decodes coffee in Australia circa 2012.

The first book from Attica chef Ben Shewry is part memoir, part manual and part manifesto, writes Michael Harden.

Fergus Henderson’s kitchens have been a mixed bunch, from the mad and bad to the lovely and loved.

Design smarts
What’s cooking in kitchen design? Tanya Buchanan explores 10 trends shaping our kitchens today, from dark, dramatic features to breezy outdoor entertaining.

Spring clean
Cerentha Harris, author of The Penguin Book of Keeping House, offers sound advice on kitchen tidiness.

Killer apps
Tanya Buchanan reveals the latest in major appliances, from pot-detecting cooktops to denim-clad fridges.

Magnus Nilsson, chef at cult restaurant Fäviken, has written a big-hearted book about his tiny eatery in the Swedish wilderness. Pat Nourse takes a first look.

The kitchen benchmark
As Brigitte Hafner eagerly anticipates her own home kitchen renovation, she considers the key elements that make up a cook’s ultimate workspace – including the kitchen sink.

Every day brings changes in Stephanie Alexander’s springtime garden – peach and nectarine blossom, and roses the colour of raspberries.

We’ve made our decisions and folded our napkins. Please raise your glass to the winners of the 2013 Australian Gourmet Traveller Restaurant Awards.

This list has been compiled using our star ratings, moderated by our state and national editors. Every restaurant listed in the guide should offer a winning dining experience; any that achieve a placement in the Top 100 represent another order of excellence again. [To check out all of our 2013 Restaurant Awards coverage, click here. […]

We award stars to restaurants which we have found to be genuinely and consistently exceptional in their food, wine and hospitality.

Kylie Kwong has become a champion of native foods, serving up dishes such as stir-fried yabbies with samphire at her Sydney diner Billy Kwong. It doesn’t get any more Australian-Chinese than this.

A restaurant’s choice in music sets a distinctive tone, and at Momofuku, the music is a particular feature. Chef and playlist-dictator David Chang explains why.

Peter Gilmore, Tetsuya Wakuda, Neil Perry and other top chefs discuss the challenges facing our restaurants today.

Taste makers
Neuromechanics aside, how do our five taste receptors transmit the phenomenal richness we experience as a meal? Neuroscientist and psychologist Jason Gallate explains.

Moveable feast
Foraged foods are enlivening plates at restaurants abroad and at home, but, as Richard Cornish writes, they’re a resource that must be handled with respect.

Your churn
Will Studd mourns the demise of cultured butter made from naturally soured cream and vows to gets churning.

Bold brassicas and bright rainbow silverbeet in generous amounts have been the stars of Stephanie Alexander’s winter garden.

No other meal is more important, so get up and at ’em: 26 of the most exciting breakfast experiences in the country, in no particular order. Candied bacon, anyone?

Stephanie Alexander anticipates a farewell to winter as the bulbs in her garden begin to flourish.

Oh, shucks
Oysterman Steve Feletti says France has much to teach us on the oyster front. Get slurping.

GT chats with the chef’s chef, Thomas Keller, on why France is and always will be a culinary touchstone for him – even when he roasts a chicken.

The onset of winter has slowed growth in Stephanie Alexander’s garden, but the lemon tree is laden, the garlic has started growing and the kale is plentiful.

He likes game shooting. He makes Scotch eggs. He is one of the most respected chefs in London, and the only Australian currently to hold three Michelin stars. He is Brett Graham, chef-patron of Notting Hill two-star The Ledbury and The Harwood Arms in Fulham. We drop by his pub for a pint.

They became known as the Brit-pack, a group of young, confident, classically trained British chefs who bought complex technique, fun and black pudding to Melbourne’s dining rooms in the ’90s. We reunite them.

Screen giant
Leo Schofield meets the bon viveur who brought the cravat into every lounge room in the country, MasterChef judge Matt Preston.

Sausage today can mean chorizo, sai grog, cevapcici or merguez, but not so long ago it meant only one thing: the British banger. Nichola Fletcher reports.

Stephanie Alexander admires the rows of chicory, avenues of olive groves and trees heavy with pomegranates at Rose Creek Estate in suburban Melbourne.

We go behind the scenes (and into the garden) of Chiswick, Matt Moran's latest restaurant in Sydney.

Fergus Henderson says food fads such as foraged ingredients and 63-degree eggs leave him cold.

Stephanie Alexander’s espaliered Jonathan apple tree produced only two apples this season, but her capsicum and eggplant bushes fruited magnificently.

Stephanie Alexander uncovers a rogue jumbo zucchini, and autumn brings a second crop of some of her favourites, including bush beans and Chantenay carrots.

It’s virtually impossible to think of Italian food without the tomato – no Neapolitan sauce? – but it’s a relatively recent addition to the cuisine, writes Nicholas Doumanis.

Political journalist Annabel Crabb takes pollies out of the House and into the dining room in Kitchen Cabinet.

There’s a bounty of garlic and tomatoes, but it’s the peach and nectarine trees that are yielding the most beautiful rewards in Stephanie Alexander’s garden.

Malt whisky, lobster, mackerel and baps on the beach are the ingredients for a dream holiday when Fergus Henderson heads to the Hebrides.

The snails are a pest but still the garden’s looking good with bumper crops of quince and tiny heirloom zucchini, writes Stephanie Alexander.

The team behind Sydney’s Icebergs and North Bondi Italian Food bring their magic to a bold new venture with a grill-focused Mediterranean menu. Here’s a taste of what’s cooking at Neild Avenue, the restaurant for summer.

Peter Doyle is making raspberry trifle, Matt Stone’s doing a quinoa and asparagus salad and Paul Wilson is whipping up homemade mustard. We asked 42 chefs what they’d bring to the GT barbie.

South Australia’s Spencer Gulf king prawns are the first Asia-Pacific prawns certified for sustainability by the Marine Stewardship Council, writes David Sly.

The whole hog
Ed Mitchell is a pitmaster in the Southern tradition, a connoisseur of meat, wood, smoke and fire.

Sydney’s new breed of boutique butchers may look flashy but they’re delivering old-fashioned service and quality products in spades (and sometimes, a porchetta panino for lunch).

Profiles of new-wave butcheries around the country.

In Stephanie Alexander’s summer garden the squash are prolific, the almonds are wearing their green coats and the peach trees are laden with fruit.

Gourmet Traveller's regional editors check in with their favourite bites of 2011.

Looking for the perfect present for the food-lover in your life? From binchotan charcoal to caviar, here’s what our top chefs and food identities are hoping to find under the tree.

Present a chef’s knife to your nearest and dearest and be at the cutting edge of gift-giving, writes Pat Nourse.

Seasons’ eatings
A hot lunch may be illogical for Christmas but going cold turkey poses its own risks, writes Jane Kennedy.