Sáng by Mabasa
At Sáng, spicy, sweet and fermented flavours are combined with truckloads of texture and a refined touch, expanding the definition of Korean dining in Australia.
The Gidley
Slick service, killer cocktails and the best steak in Sydney –
you'll find yourself back at The Gidley again and again.
Una Más
Breezy Mediterranean plates and spectacular beachfront views, Una Más easily takes the crown for cool, casual dining in the harbour city.
Tedesca Osteria
Underlined by the laidback service and the single seating policy, Tedesca Osteria has a dinner at a friend's place vibe. With faultless attention to detail, it's a must.
Gimlet
With escape from reality at a premium, Gimlet's gorgeously renovated, high-ceilinged space is the perfect bolthole.
Underbar
Open just two days a week, Underbar plays a great game of hard-to-get. The room is minimalist, the service warm, the encounter unforgettable.
Restaurant Botanic
The restaurant in Adelaide's tranquil Botanic Gardens has always been perfectly situated, and has now been injected with wild new life.
Aurora
Aurora is more than just a fabulous newcomer to the Adelaide restaurant scene – it's also a registered charity. Eat well and do good in one sitting.
Elska
If you ever think the quirkiness will overwhelm, just trust the chef and know it'll all work out for the best.
Biànca
Sure it's a scene, but this Fortitude Valley diner is also approachable.
Essa
An elegant take on progressive dining.
Same Same
The elevator pitch might be elegant share-style street food, but expect more.
SK Steak & Oyster
Surf, turf and a touch of glamour.
The best restaurants in regional New South Wales
An excellent eatery in the Southern Tablelands, an 14-seat restaurant up north, and a classy hotel dining room make up the finest places to dine in the wider state.
The best regional restaurants in Victoria right now
A hotel-restaurant-spa from a hospitality veteran, a Japanese-leaning fine diner and GT's Restaurant of the Year. These restaurants are worth the road trip.
.jpeg?resize=380%2C304&format=auto)
The winners of the Gourmet Traveller 2022 Restaurant Awards, revealed
The places and faces to have on your radar...
The finalists in the Gourmet Traveller 2022 Restaurant Awards
The annual awards are back. Here's how to watch the announcement of the winners online, and a full run-down of the award finalists.
Take it outside with these picnic sandwiches
Portable, hand-held and just what you need for your alfresco lunch.
The freshest ways to use watermelon
All the pretty-in-pink recipes you need.
How to make bombolini, step by step
Because good things come in small packages.
Pineapple and cardamom tarte Tatin
About as good as it looks.
Perfect picnic recipes
Lucky enough to head outside? Take your feast with you.
.jpg?resize=380%2C304&format=auto)
Zeppole di San Giuseppe
These custard-filled doughnuts, first made to honour Saint Joseph, are now Italy's gift to us all.
”The drug use was consistent and it just kept going”: Chefs on grief, addiction and new beginnings
Spurred by a life-changing event or an inner voice, three hospitality insiders share their stories of challenge, adversity and renewal.
Roasted mushrooms with asparagus and goat’s cheese
A vegetarian roast with the most.
The best new pizza places in Australia
We go in search of the hottest new slices to be found across the country.
27 non-boring ways to cook with spinach
Green is good (and it tastes even better).
.jpg?resize=380%2C304&format=auto)
Artichoke, butter bean and fennel bruschetta
A springtime bruschetta that works best for lunches and light suppers.
19 ways to roast cauliflower
The cauliflower roasts with the most.
Roasted cauliflower, Brussels sprout and chickpea salad
A warm roast vegetable salad, brightened with chimichurri.
Corn and buttermilk fritters
Patties we'd happily eat any meal of the day.
Naïm’s green shakshuka
Green eggs, sans ham.
Our best chocolate tarts
You'll fight over the last slice.
23 sweet cinnamon desserts
Sugar, spice and all things nice.
Chicken scallopini with mushrooms and broccoli rabe
Chicken, mushrooms and greens. This meal is the complete package.
22 sweet and savoury recipes for maple syrup
Pour liberally.
Coming soon: Essa, the long-awaited sequel to Brisbane’s Gauge
It's been four years in the making and at last, the Fortitude Valley eatery is set to open this month. That is, if lockdown doesn't get in the way.
28 warm and wintry seafood recipes
Because seafood isn't just for summer.
.jpg?resize=380%2C304&format=auto)
Watch: Toby Wilson makes Ensenada-style fish tacos
The chef behind Sydney's Ricos Tacos shows how it's done (fish fingers included).
Sweet and buttery brioche recipes (and other brioche spin-offs)
Bread, but make it all rich and buttery.
Charred cabbage with chestnuts and prawns
Turn the humble vegetable into something special.
8 fish pie recipes (and other seafood pie creations)
Seeking just-baked savoury comfort? You've come to the right place.
Dinish (Ethiopian potato, cabbage and carrot stew) by Saba’s Ethiopian Restaurant
The Ethiopian stew that's low in spice but full of flavour.
How to make ricotta
Cheesemaker Kristen Allan gives us the 101 on how to make ricotta from scratch. The result? Fresh curds for days.
Baked feta salad with mandarin and fennel
For when you need to lighten your winter eating.
15 must-try semifreddo recipes
Half-frozen, all-round goodness.
Vegetarian curries for all your comfort bowl cravings
There are curries by Peter Kuruvita and Tony Tan, and dhal for days.
Soufflés: the impossible made possible
Fluffy results of the sweet and savoury kind.
They’re back: the Gourmet Traveller Restaurant Awards return in 2021
The hotly anticipated awards are back. And this time, it's Melbourne's turn to host the hospitality industry's night of nights.
![Clarence Slockee: ”If you have access to green space and beautiful things you can really connect with nature […] It’s good for your wellbeing”](https://api.photon.aremedia.net.au/wp-content/uploads/sites/10/2021/07/web_clarence.jpg?resize=380%2C304&format=auto)
Clarence Slockee: ”If you have access to green space and beautiful things you can really connect with nature […] It’s good for your wellbeing”
In her monthly GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. Here, we meet Clarence Slockee, horticulturist, Gardening Australia presenter and proud Bundjalung man.
19 chicken wing recipes (because everyone loves wings)
Make a double batch.
Boozy desserts are better desserts
Desserts, all grown up.
Your ticket to this winter’s hottest festival
The 2021 Orange Winter Fire Festival is the winter getaway to have on your radar.
It’s cold; make these winter soup classics
Just add bread, butter and a roaring fireplace.
Watch: Junda Khoo makes lobster Indomie goreng
Everyday instant noodles made luxe. It could only be the work (and wok) of Ho Jiak's Junda Khoo.
Warm chocolate desserts for your winter dessert cravings
Cold weather, molten chocolate – it's a match made in heaven.
Recipes for the legendary staff meals at Melbourne’s Sunda
At Melbourne's Sunda, chef Khanh Nguyen melds the spirit of Southeast Asian cooking with native Australian ingredients, but it’s the staff meals where the real magic happens. He shares the dishes his team return to again and again.
Chocolate, tahini and pear pancakes
A sweet stack we'd happily have for brunch or dessert.
32 must-try doughnut recipes
Churros, crullers, globi and jin deiu. Whatever shape or filling you like, we have the doughnuts you want.
27 sweet pies to bake right now
Put a lid on your dessert cravings.
15 ways to incorporate more condensed milk into your life
You can eat it straight from the tin; you can also use it in these sweet and savoury recipes.
Cafe di Stasio’s fennel cooked in milk
A combination that just works.
Watch: Jerry Mai’s guide to making bánh xèo
The Vietnamese savoury pancake, rendered into crisp, golden goodness before your very eyes.
.jpg?resize=380%2C304&format=auto)
Watch: how to make okonomiyaki with Sokyo’s Chase Kojima
The Sokyo chef puts his Osaka okonomiyaki down, flips it and reverses it.
Ginger dessert recipes where sweet meets spice
A little bit of spice makes these desserts extra nice.
How to make dashi (and chawanmushi)
Chef Michael Ryan shows how to make the kombu-based stock, a cornerstone of Japanese cooking, and how to use it in chawanmushi.
Alex Davies’ baked burrata with marinated zucchini and fermented chilli
Baked burrata? You best believe it.
Tipo 00
It's always good to know Tipo 00 is there ready with a soul-warming plate of pasta.
Sweet buns, twists and scrolls to win friends and influence people
Best eaten warm from the oven, with a hot cup of tea.
.jpg?resize=380%2C304&format=auto)
Strozzapreti with sausage, radicchio and sage
For maximum flavour in minimal time.
Mild chicken curry
With India's murgh makhani as our culinary inspiration.
Sweet recipes for ricotta
Its exquisite fluffiness makes it prime fodder for cakes, puddings and fritters.
Massi’s pappardelle with osso buco ragù
Slow-cooked goodness.
Classic and new-school bread and butter pudding recipes
Or, what to do with leftover bread.
How to make jam
With the final glut of summer stone fruit in grocery stores, now is the perfect time to make jam so you can savour the sweetness year round.
12 items or more: tricky chefs’ recipes to tackle
These are not your typical mid-week meals.
Churros cake
Cinnamon sugar, dulce de leche, melted chocolate. It's the fried dough treats you know and love rendered in cake form.
Couscous with haloumi and honey-chilli apricots
A big, bold vegetarian dish, ready in minutes.
Dhal recipes to keep in your cooking repertoire
It's year-round comfort food that does wonders for the soul.
![”We rip the [fish] guts out … We might say: that’s a nice liver, we can make pâté”](https://api.photon.aremedia.net.au/wp-content/uploads/sites/10/Gt/2021/03/09/19053/web_rebeccalara_hero-(1).jpg?resize=380%2C304&format=auto)
”We rip the [fish] guts out … We might say: that’s a nice liver, we can make pâté”
Fish Butchery's Rebecca Lara on triumphs with ocean trout salami, and making the switch from a chef's life to top-end seafood retail.
Our best recipes for gnocchi and potato dumplings
Impossibly fluffy, undeniably delicious.
30 flatbread recipes to try at home
Gözleme, roti, paratha. We have them all and more.
Frozen Thai basil and makrut lime Mojito
Refreshment incoming.
Summer tomato salad with butter beans and Bloody Mary dressing
Let the tomatoes shine in their own right.
Green-tea soba with chicken and green miso
Green is good, and it tastes just so.
Savoury pancakes to savour
You know and love sweet pancakes drizzled in maple syrup. Now it's time for their savoury counterparts.
”In the mainstream Australian food system, it’s the supermarkets that hold most of the power”
In her monthly GT column, Kylie Kwong celebrates the individuals helping to grow a stronger community. Here we meet Dr Nick Rose, executive director of Sustain: The Australian Food Network and advocate for food sovereignty.
”There’s so many things to like about edible insects”
Each month in her GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Skye Blackburn, founder of Edible Bug Shop, and purveyor of insect snacks.
Chilli-rosemary prawns with butter
Ready in just 15 minutes.
Bar Alto’s mussels with chilli, garlic and white wine
Mussels steamed in white wine and spiked with chilli – it's a combination that can't be beat.
The best Valentine’s Day chocolates to buy
You say it best when you say it with chocolates.
Recipes for vegetable tarts, our savoury saviours
Your solution for your future picnics and weekend lunches.
Want to cook like a pro? You need our GT Masterclass series
Ten weeks, ten recipes, straight to your inbox.
16 easy recipes for the barbecue
The recipes you need for laid-back entertaining.
19 ice-cream sandwich recipes you need for summer
Now these are the sandwiches we can get behind.
Salted ricotta tart with zucchini and black garlic
This luscious, summery tart is guaranteed to impress every guest, including the carnivores.
”…Schools are really under-resourced. They had plenty of footballs but not much science. I just wanted to change it.”
Each month in her GT column, chef Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet Corey Tutt, founder of Deadly Science.
Coming soon: the most highly anticipated new restaurants of 2021
2020 was a write-off, but hopes are up, and doors are set to open at these eagerly awaited establishments.
.jpg?resize=380%2C304&format=auto)
10 Champagne flutes to bring out the best in your bubbly
When it's time to celebrate, do it with style.
Tropical fruit salad with coconut jelly and ginger syrup
Fruit and jelly – a combo that can't be beat.
Get your subscription today for just $9.99 $5.99/month
- Subscription conversion selling point
- Subscription conversion selling point
- Subscription conversion selling point
