Northern lights
From a heli-fishing lodge in a remote Kimberley estuary to a sun-drenched penthouse overlooking Queensland’s most famous strip, Australia’s northern coastlines are long on luxe new accommodation.
Burmese days
The curtain of sanctions over Burma is lifting, revealing a land glittering with age-old golden stupas, stained with 20th-century totalitarianism, and cautious in its optimism. It’s a place apart, and it’s changing fast.
Family ties
A pilgrimage to his parents’ native Cyprus sees George Epaminondas exploring not just his roots but a Mediterranean island where Aphrodite looms large, as do the ruins of once-great cities.
January
Stephanie Alexander takes the Kitchen Garden Foundation story to Turin, receives princely praise and juggles bountiful summer crops.
Into the fire
Don’t be afraid of cooking seafood on the barbie, writes Brigitte Hafner. Buy the freshest you can find, and get grilling.
Popolo’s Bloody Maria
The Bloody Mary takes a southern Italian turn – for the better.
The Woods, Skinner & Hackett, Lark Distillery, Bistro One Eleven, Marcelita’s Empanadas
Our restaurant critics' picks of the latest and best eats around the country, updated weekly.
Margaret River Gourmet Escape
The first-ever Margaret River Gourmet Escape drew a gaggle of the world's top chefs, rather a lot of winemakers and a few thousand lovers of good food, good drinks and good times to the wineries and beaches of the mighty Margaret River region of Western Australia. The GT team was there, glass in hand, sand betwixt toes, going drink for drink and snack for snack with some of the nation's most committed eaters.
Gyoza Bar ANN, Yok Yor, Baby, Malaysian Dining Delights
Our restaurant critics' picks of the latest and best eats around the country, updated weekly.
Recipes for food on sticks
It's food on a stick, need we say more? Check out our slideshow for all the skewers, kebabs, satays and pops you'll need to keep your pool parties rocking all summer.
Rum baba with orange cream
Australian Gourmet Traveller recipe for rum baba with orange cream by Subo.
Tostones with black-bean mash
Australian Gourmet Traveller recipe for tostones with black-bean mash.
Gerard’s Bistro, Demitri’s Feast, Co-Op Dining, Pigeonhole Café
Our restaurant critics' picks of the latest and best eats around the country, updated weekly.
MoVida fiesta
Frank Camorra brings the spirit of Spanish Christmas to the table with summery classics designed for sharing, served with a touch of MoVida magic.
GT’s best dishes of 2012: Sue Dyson and Roger McShane
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).
GT’s best dishes of 2012: Fiona Donnelly
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).
Gourmet Traveller Christmas gift guide
Looking for the perfect gift for the gourmet traveller in your life? Here are some of the products we're loving this holiday season.
WORDS MAYA KERTHYASA
El Público, Provenance Growers Salads, Brooks, Champ Kitchen & Bar
Our restaurant critics' picks of the latest and best eats around the country, updated weekly.
Holiday season recipes
Eat, drink and be merry this Christmas with our newest batch of recipes.
Red duck curry
Australian Gourmet Traveller recipe for red duck curry by Hungry Duck restaurant in Berry, NSW.
Hellenic Gem
The timing is surprising but Aman Resorts has thrown its weight behind Greece, opening in its mythical heartland: the Peloponnese. Debbie Pappyn unrolls her beach towel at the brand new Amanzo’e.
Aspen above and beyond
Aspen may be the summit of US ski chic but that’s only half the story. Rob Ingram visits the Colorado town in summer and discovers an arts, music and food scene just as exciting as any black-diamond run.
Hong Kong’s disappearing dishes
Many of Hong Kong’s most revered classic dishes are on the verge of extinction. But you’ve just got to know where to look, says Janice Leung, who tracks down the best examples of these vanishing treasures.
Favourite cookbooks of 2012
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.
Christmas wish list
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.
Christmas trimmings
The Christmas sides – stuffings, compotes, chutneys and salads – make the festive table special, says Brigitte Hafner.
December
Stephanie Alexander has hauled her Christmas tree in from the garden and is busy protecting her stone fruit from possums and birds.
Aquitaine Brasserie, After Hours Wine Bar, Epocha, Mechanics Institute
Our restaurant critics' picks of the latest and best eats around the country, updated weekly.
Sentinel Bar and Grill’s Power of Three
In this refreshing artichoke-fuelled twist on the Negroni, three is definitely a crowd (pleaser).
Rosetta, MoVida Sydney, Sidecar, The Apple Daily Bar & Eating House
Our restaurant critics' picks of the latest and best eats around the country, updated weekly.
Rhubarb, strawberry and vanilla pudding
Australian Gourmet Traveller recipe for rhubarb, strawberry and vanilla pudding from Rockpool Bar & Grill, Perth.
Christina Tosi’s Crack Pie
The much-talked-about pie by Christina Tosi from Momofuku Milk Bar in New York.
Party season recipes
Get set to party with these fun recipes perfect for entertaining.
Cuban sandwich
Australian Gourmet Traveller recipe for Cuban sandwich from Pope Joan in Melbourne.
Chilli crab
One of the most satisfying - and surely the most famous - of all crab dishes, Singapore's chilli crab is designed for hands-on, sleeves-rolled-up feasting. Gather round.
Western Front
It might be driven by the booming mining sector but Perth’s riches aren’t limited to minerals. Max Veenhuyzen takes the pulse of a capital city most definitely on the up.
From Istanbul with love
The glamorous metropolis on the Bosphorus first drew James Bond in 1963, and this year the superspy returns to the city in Skyfall. To celebrate, archaeologist and 007 fan Meaghan Wilson-Anastasios unearths the hip heart of modern Istanbul – including the best Martini in town.
Going troppo
The culinary traditions of tropical islands such as Vanuatu and the Philippines are celebrated in Peter Kuruvita’s new book.
The salume revolution
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.
Australia’s best farmers’ markets
Market share
Farmers’ markets are flourishing and ripe for the picking, writes the chair of the Australian Farmers’ Markets Association, Jane Adams.
Farmers’ markets are flourishing and ripe for the picking, writes the chair of the Australian Farmers’ Markets Association, Jane Adams.
The beauty of the beast
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.
November
As Stephanie Alexander travels around the country, she learns of new ways to cook with okra, citrus peel, broad bean tops and even monkfish.
Classic dish recipes
They're called classic dishes because they're deliciously timeless. Here is our collection of recipes that have stood the test of time, including everything from beef Wellington and insalata Caprese to strawberry shortcakes and banana splits.
The Hazy Rose’s Black Bush Kitty
A nutty, boozy libation fit to do nanna proud.
Poached pumpkin with labne and walnut praline
Australian Gourmet Traveller recipe for poached pumpkin with labne and walnut praline by Rumi in Melbourne.
Confit duck with white beans, speck and broad beans
Australian Gourmet Traveller recipe for confit duck with white beans, speck and broad beans by Press Food & Wine in Adelaide.
Spring recipes
Enjoy spring’s bounty of fresh ingredients with our newest batch of recipes.
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Orange and olive salad
Australian Gourmet Traveller recipe for orange and olive salad by Zara's Kitchen, Dar Surya, Marrakech, Morocco.
Australian coffee trends
New brews
Cold-drip, pour-over, single-estate: Maya Kerthyasa decodes coffee in Australia circa 2012.
Cold-drip, pour-over, single-estate: Maya Kerthyasa decodes coffee in Australia circa 2012.
The storyteller chef
The first book from Attica chef Ben Shewry is part memoir, part manual and part manifesto, writes Michael Harden.
Kiss the cook
Fergus Henderson’s kitchens have been a mixed bunch, from the mad and bad to the lovely and loved.
Kitchen design trends
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.
What’s cooking in kitchen design? Tanya Buchanan explores 10 trends shaping our kitchens today, from dark, dramatic features to breezy outdoor entertaining.
How to keep your kitchen tidy
Spring clean
Cerentha Harris, author of The Penguin Book of Keeping House, offers sound advice on kitchen tidiness.
Cerentha Harris, author of The Penguin Book of Keeping House, offers sound advice on kitchen tidiness.
Kitchen appliance buying guide
Killer apps
Tanya Buchanan reveals the latest in major appliances, from pot-detecting cooktops to denim-clad fridges.
Tanya Buchanan reveals the latest in major appliances, from pot-detecting cooktops to denim-clad fridges.
Magnus’s magnum opus
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 cook’s ultimate kitchen
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.
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.
October
Every day brings changes in Stephanie Alexander’s springtime garden – peach and nectarine blossom, and roses the colour of raspberries.
Chinese recipes
Regional Chinese food is as delicious as it is varied. Check out our slideshow for a culinary tour of China, including everything from Hakka-style eggplant with prawn filling to steamed pork dumplings with Shanghai chilli vinegar.
Dairy recipes
There's so much you can do with dairy. Check out our slideshow for 20 ways you can use everything from cheese to cream in amazing recipes like milk cake with pomegranate and pistachio or triple-cheese pasta and pancetta frittata.
Bar Americano’s Rock and Rye Collins
An old-school DIY favourite, ripe for a spring fling.
Ten stylish getaways
Looking for that perfect stylish escape? From Berlin to Bangkok and the French Riviera to Kangaroo Island, we've got you covered. Bon voyage!
PHOTOGRAPHY RENE RIIS, CHRISTOPHER WISE, PIERRE MONETTA, JULIAN KINGMA, CARLA COULSON, GETTY IMAGES, JAMES FISHER, WILLIAM MEPPEM, JOHN LAURIE
Three Blue Ducks
REVIEW Chickens and children are as much part of the experience as the food here: there’s a playground for kids, while cows, pigs and chooks are star attractions at The Farm, the restaurant’s grand agricultural, ecological and educational project. Embraced by locals and mobbed by visitors, things can get chaotic, but the floor staff keep […]
Sokyo
REVIEW Sokyo is different things to different diners. The name fuses Sydney and Tokyo, and for the most part it’s a blazing Harajuku swirl of boisterous flavours. You might start with the kingfish ceviche topped with slivers of potato and a hint of chilli, or be tempted by the tuna on a hot, crunchy rice […]
Red Lantern on Riley
REVIEW There’s bustle without the hustle, bite without the skite – Red Lantern manages to be streetwise and sophisticated at the same time. Hoist a Hoi An Julep while contemplating the extensive French and Australian wine list and the Indochine idyll, long marble tables, padded banquettes and Vietnamese bric-à-brac. The entrées are where the true […]
Popolo
REVIEW The name translates as “people” and Popolo is a crowd-pleasing affair. Adoring locals, faithful families and the Zegna set all converge here for its exceptional southern Italian food. The pop in Popolo comes courtesy of Naomi Lowry; her cooking is by turns sophisticated, homespun and transporting. Pasta is a highlight, not least malloreddus with […]
Izakaya Fujiyama
REVIEW We’d call it a quiet achiever if the music wasn’t rocking quite so hard. Izakaya Fujiyama is one of Sydney’s top destinations for Japanese snacks and possibly its best for sake. There’s a world of sake on offer and most of the waitstaff can follow even the vaguest instruction (“I want something to cool […]
Chiswick
REVIEW Named after the gardens it graces, this restaurant has a Hamptons-meets-the-Highlands look that resembles a busy conservatory. Soumak rugs and the open kitchen framed by jars of preserved vegetable jars set the curated-homely tone for Matt Moran’s tribute to garden-to-plate dining. Yes, you’ll see lamb from the Moran family farm, plus a seasonal map […]
Chat Thai
REVIEW Chat Thai is at a location near you. Some take bookings, some don’t. The service is efficient, and attentive. The menus are big and embrace many regions, all done well, while the food is fresh and fast. Ordering the pad Thai here is no cop-out: rich, balanced and satisfying, it’s the go-to noodle dish. […]
Town
REVIEW It’s such a pleasure to wander through the unassuming downstairs café to discover this wonderful restaurant. The room is similarly low-key and the service understated, placing the focus firmly on the food. Chefs Karl and Katrina Kanetani, whose résumés include Est, Quay and Tetsuya’s, present an impressive seven-course dégustation that draws heavily on local […]
Subo
REVIEW This is, hands down, the best place to break bread in Newcastle. You wouldn’t know it by looking at the restaurant’s unassuming shopfront, but Subo is a gem. And the bread you’re breaking is local Baked Uprising sourdough with butter, caramelised garlic and chive salt. It’s so good you’ll want seconds, but hey, there’s […]
Circa 1876
REVIEW The heritage building is key to Circa’s charm, and its tiny lounge is the place to sit and have dessert as you contemplate history – apple pie ice-cream with granola-style toffee crumb, say, with a Hunter Valley sticky to draw out the apple flavour. The food at Circa is diligently sourced from its kitchen […]
Patricia’s Table
REVIEW Chef Douglas Elder’s penchant for gels, crumbs and creative plating will impress out-of-towners seeking an affordable taste of fine dining in an approachable, family-friendly space. And at $96 for three courses and matching wines, it really is affordable. Lightly battered quail with rich terrine, yuzu mayonnaise, tangy apple kimchi and slaw is an upmarket […]
Lupino
REVIEW Melbourne has a thing for comfortable Italian, and this self-assured laneway trattoria knows how to deliver the staples. Butter comes in foil, pasta is handmade and the Collins Street suits soak it all up like a wedge of ciabatta in a pool of Nap sauce. Evenings draw a diverse crowd – it’s also the […]
Bistro Gitan
REVIEW Overlooking the tree-lined Fawkner Park, Bistro Gitan occupies a particularly blessed quadrant of South Yarra where nothing, it seems, could go wrong. Here, little does. The pearls-and-polo set comfortably take to their bentwood chairs and glasses of Perrier-Jouët from the French-accented wine list before entrusting themselves to the Reymond family’s famed hospitality, albeit in […]
The Survey Co
REVIEW It’s within cooee of Queen Street Mall, but this laneway bolthole feels coolly out of step with it. Moodily lit with an industrial-chic interior featuring brick, leather hides and brass, there are nooks aplenty to dally in, including a quirky courtyard behind. Even the wine list is character-filled – a “reserve, vintage and obscure” […]
Public
REVIEW If you’re not averse to ants with your salmon or roasted mealworm clinging to stir-fried water spinach, you’ll get plenty of love at Public: big flavours, adventurous pairings and seriously good cooking are top of the menu. An emu tartare with cured egg yolk, served atop lavosh, stands out for its unique taste and […]
Petite Mort
REVIEW Double-dressed tables. Fussy compositions on big plates. A chef that loves playing with guests’ food: team Petite Mort evidently missed – or ignored – the memo about contemporary restaurant trends. But for those unmoved by the zeitgeist (no bookings, communal tables, venues that lean more bar than dining room), this bare-brick diner in leafy […]
GT 2013 Restaurant Awards event
Gourmet Traveller’s team of 60 reviewers has eaten its way from one end of the country to the other to produce the 2013 Gourmet Traveller Australian Restaurant Guide. To launch the new book in style, and to announce our annual Restaurant Guide Awards, we gathered together the nation's finest restaurant talent to celebrate at Sydney’s hot new modern Chinese blockbuster, Mr Wong. Welcome inside...
Press Food & Wine
REVIEW Diners and drinkers are in confident hands at this buzzy wine bar and bistro. The wood-fired grill keeps regulars happy, offal lovers are cheered by the menu, and the wine list is ever evolving, with sherries currently in favour. Downstairs is all high tables and bar stools, timber walls and industrial heritage. Upstairs has […]
Chocolate marquise with lime and coconut sorbet
Australian Gourmet Traveller recipe for chocolate marquise with lime and coconut sorbet by Public restaurant in Brisbane.
GT 2013 Restaurant Awards winners
We’ve made our decisions and folded our napkins. Please raise your glass to the winners of the 2013 Australian Gourmet Traveller Restaurant Awards.
Australian Gourmet Traveller 2013 Restaurant Awards: The Top 100
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. […]
Australian Gourmet Traveller 2013 Restaurant Awards: The Stars
We award stars to restaurants which we have found to be genuinely and consistently exceptional in their food, wine and hospitality.
Global recipes
We’ve got our finger on the pulse of the latest food trends, from native ingredients to salty sweets.
Slow-roasted lamb shoulder with sautéed artichokes and mint
Australian Gourmet Traveller recipe for slow-roasted lamb with sautéed artichokes and mint by Popolo restaurant in Sydney.
I, tunes
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.
Mouthing off
Peter Gilmore, Tetsuya Wakuda, Neil Perry and other top chefs discuss the challenges facing our restaurants today.
The neuroscience of taste
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.
Neuromechanics aside, how do our five taste receptors transmit the phenomenal richness we experience as a meal? Neuroscientist and psychologist Jason Gallate explains.
How to forage
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.
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.
Cultured butter
Your churn
Will Studd mourns the demise of cultured butter made from naturally soured cream and vows to gets churning.
Will Studd mourns the demise of cultured butter made from naturally soured cream and vows to gets churning.
How to cook rabbit
It’s a tricky beast to tackle, but when cooked with care, rabbit can be deliciously rustic, writes Brigitte Hafner.
September
Bold brassicas and bright rainbow silverbeet in generous amounts have been the stars of Stephanie Alexander’s winter garden.
Leader of the pack
In the wake of El Bulli’s closure, could Mugaritz be the new keeper of Spain’s flame? Chef Andoni Luis Aduriz talks with Lisa Abend about terroir, creativity and new challenges.
Neil Perry in Rome
In between doing some filming for MasterChef and a bit of research for an Italian restaurant, chef Neil Perry did some sightseeing in Rome.
Where the wild things are
Do zoo animals pour a drink, stand up on two legs and play poker when the day-trippers depart? Mark Dapin camps overnight at Dubbo’s Taronga Western Plains to find out.
Vegetarian recipes
Vegies need not be relegated to the realm of the side dish. We've rounded up our favourite recipes where vegetables play the hero.
The Bowery’s Attack
The best defence is a good offence, not least of all in the cocktail cabinet, as this little-known classic amply demonstrates.
Bread pudding with caramel ice-cream
By Canteen restaurant in London.
Hot and sour duck liver salad with mint, coriander and lime
Australian Gourmet Traveller recipe for hot and sour duck liver salad with mint, coriander and lime from Chin Chin restaurant in Victoria.
Smoked ham hock, caramelised onion and lentil soup
Australian Gourmet Traveller recipe for smoked ham hock, caramelised onion and lentil soup from The Blue Swimmer in NSW.
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