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Pilot chef Malcolm Hanslow and owners Ross McQuinn and Dash Rumble.

Review: on a ho-hum shopping strip in Canberra’s suburbs, this restaurant is doing remarkable things

The Pilot crew have CVs that dot-point time spent at Momofuku Seiobo, Automata and Ester. The result? A restaurant for the here and now that elevates the expectations of what Canberra dining can be.

Chef Tansy Good and sommelier John Evans.

Review: one of Melbourne’s most influential chefs is back with her own bistro

Tansy's has returned, this time in regional Victoria. It's all classics and class, and serving sardines so beautiful they could make a grown man cry. Time to set the GPS to Kyneton.

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Noguchi Table

The incredible stories behind five cult classic designs

Game-changing kitchen appliances, fashion and furniture.

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Acme

Sydney restaurant Acme is closing

Mitch Orr and Cam Fairbairn may be calling time, but they’re giving their favourite dishes one final run.

Cook for Syria, Sydney 2019 chefs

Cook for Syria dinner returns to Sydney, with an all-female line-up

Some of the country’s best food and wine talent are serving a Syrian-inspired feast, with all funds raised going towards UNICEF.

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History of Middle Eastern food in Australia

The history of Middle Eastern food in Australia

The history of Middle Eastern food in this country is a history of people, movement and spices smuggled in suitcases.

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Drinking chocolate

Five of the best: Drinking chocolate

From pure cacao to cinnamon-spiced, these cocoas to mix up in a mug promise warmth and comfort in equal measure.

Cicera e tria

Anatomy of a dish: cicera e tria

This chickpea and pasta dish may be born from poverty but it's full of richness. Take a look inside.

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Review: is this the most anticipated northern NSW restaurant of 2019?

Review: is this the most anticipated northern NSW restaurant of 2019?

At Pipit, the newest destination restaurant in the Northern Rivers region, an ex-Noma chef and original Byron boy takes his cues from the coast and the community.

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Matty Matheson

Matty Matheson is making sandwiches at Adelaide’s Shobosho

After tickets to his dinners sold out, the gregarious Canadian chef will be rustling up lunch at the modern Japanese eatery. And there's only one dish on the menu.

Jen Lo at Bakedown Cakery

Breaking the mould: behind the scenes of Bakedown Cakery, Sydney’s much-loved chocolate shop

Sydney’s Bakedown Cakery has won scores of fans with a fun-filled approach to chocolate-making. But for founder Jen Lo, it’s only the beginning.

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Chef Ben Devlin of Pipit

Pipit chef Ben Devlin on building his restaurant with his bare hands

Opening a restaurant is tough. Building it yourself? That’s another world of pain. Just days before launch, we dropped into the worksite at Pipit, the new NSW North Coast restaurant by chef and handyman Ben Devlin.

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Matty Matheson

Canadian chef Matty Matheson is coming to Australia

And tickets to his four-city speaking tour are on sale tomorrow.

Deer on New Zealand's South Island

Would you drink deer milk?

Soy. Camel. Goat. Oat. Do we really need another milk? We put doe dairy through its paces.

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Shane Delia

Shane Delia to open Maha East, a casual Middle Eastern eatery in inner-city Melbourne

It’s the sister venue to the much-loved Maha, and you can expect Persian XO and an upsized version of those Turkish-delight doughnuts.

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Honeyland

The food documentaries to watch at the Sydney Film Festival

Including stories about a beekeeper in Macedonia, and the grandmother of French New Wave cinema (and her penchant for heart-shaped potatoes).

Longrain Sydney

After almost 20 years, Longrain Sydney is closing

Though the restaurant is hinting at “new opportunities” in the city.

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Tom Haynes

Watch: chef Tom Haynes on pineapple pizza, gardening and Bea’s new menu

The low-down on what to order at Barangaroo House's produce-driven restaurant, where vegetables, seafood and a Milo-inspired dessert receive top billing.

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Ben Devlin

Former Paper Daisy chef Ben Devlin is opening Pipit

At this Northern Rivers restaurant, local vegetables and seafood play a starring role, and proceeds from the opening weekend will go towards OzHarvest.

Chef David Thompson

Watch: David Thompson on tattoos, placenta and Long Chim’s new menus

He was in Australia to launch his restaurants’ latest dishes, but we also learnt much more about the Thai cuisine master.

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Chef Magnus Nilsson

Fäviken is closing

After 10 years, chef Magnus Nilsson is calling time on his groundbreaking restaurant.

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Chef Matt Moran

After 10 years, Aria Brisbane sings its swan song

And it’s celebrating with a tasting menu of its greatest hits.

Chef Mike McEnearney

Kitchen by Mike has returned, but in a new CBD location

Chef Mike McEnearney has reopened his much-loved canteen, with honest food, a charcoal spit and dinner six nights a week.

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George Saunders

George Saunders: how I eat

The Booker Prize-winning author on fast-food chicken, writing rituals and his affinity with maîtres d’.

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O Tama Carey

O Tama Carey’s cashew curry for Sri Lanka

The Lankan Filling Station chef-owner is doing her bit to help, one curry at a time.

Lola's Pantry, Kuluin

Ex-Urbane chef to open two vegan projects on the Sunshine Coast

It's a bold new step for Alejandro Cancino – he's bringing Lola’s Pantry 2.0 and a plant-based degustation to Noosa.

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Inside Love, Tilly Devine

Review: why these two Sydney wine bars are more important than ever

Two young chefs, two established venues, lots of excellent snacks. This is a tale of two wine bars – 10 William St, and Love, Tilly Devine – and their place in the city of lockouts.

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Andy Evans, head chef of Sydney's Spice Temple

On the pass: Andy Evans on Spice Temple’s 10th birthday

With the Chinese eatery celebrating a decade on the Sydney restaurant scene, head chef Andy Evans reflects on near misses with vats of chilli oil and nicknames for his knives.

Inside the Enigma chocolate shop in Canberra

A look inside Enigma, Canberra’s latest chocolate shop

There are rainbow-freckle Easter eggs and a chocolate bar that mimics a Jackson Pollock painting.

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Seal

Seal: how I eat

The musician on veganism, his speakeasy playlist, and addiction to popcorn.

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The History of Hot Cross Buns

The history of the hot cross bun

Spoiler alert: the pagans did not add chocolate.

Adam Wolfers Gerard's Bistro Brisbane

New executive chef for Brisbane’s Gerard’s Bistro

The six-month search is over, with a Sydney chef heading north to fill the top job.

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MONA Eat the Problem cookbook recipe for water buffalo tongue

Water-buffalo tongue and sweet-and-sour cane toad: MONA has released “cookbook”

The outré Hobart museum is at it again, launching a surreal cookbook on how to cook pests, and an exhibition to match.

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Inside Arc Dining and Wine Bar, Brisbane

Brisbane’s best new restaurant openings in 2019 (so far)

We hope you’re ready to play calendar Tetris.

Potato chips

Hot potato: the five best potato chips on the market

Which chip brands made the crinkle-cut?

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Middle Eastern sweets

A guide to Middle Eastern sweets

Know your baklawa from your basma with our guide to Middle Eastern sweets.

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Ali Currey-Voumard

Exit interview: chef Ali Currey-Voumard farewells The Agrarian Kitchen Eatery

The chef on late night lamb souvlakis, her favourite playlist and what’s next.

The entrance at Di Stasio Città

Gourmet Traveller reviews Di Stasio Città, Melbourne

Don't come to Di Stasio Città to count your pennies. Here, hedonism is creed, and indulgence is the name of the game.

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Free to Feed chef Shahid Burney

The Builders Arms is serving karachi sajji, a Pakistani dish of a quail, in a chicken, in a lamb

At one-off weekend lunch in collaboration with refugee support organisation Free to Feed.

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Otto Brisbane

The best Italian restaurants in Brisbane

Say ciao to these top-notch kitchens.

Forty Licks' Joel Manton and Tony Mowad

No pho, no rice paper rolls: this Vietnamese restaurant is doing things differently

There will be bar snacks, cocktails and Hanoi-style street food.

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Ételek's Marc Dempsey and Adam Wolfers

Eastern European pop-up Ételek is coming to Melbourne

For one night only at Sunda, and there will be snacks.

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Negroni

An expert’s guide to getting served quickly in a bar

Being stuck in a slow-moving line in a bar can be a drag. The Everleigh's Michael Madrusan shares his tips for getting your drink order in, quick smart.

Neil Perry

Neil Perry is hosting two Chinese dinners, where native Australian ingredients play a shining role

Expect warrigal-greens dumplings and wallaby-tail soup at Spice Temple’s one-off events.

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Anatomy of a dish: zhajiang mian

Anatomy of a dish: zhajiang mian

All noodles are good noodles, but this particular bowl is extra special.

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The dining room at Est

Sydney review: Est, still as good as ever

In a world of fast food fashion, Est bucks the trend, delivering good food and service that never go out of style.

Chef Ben Shewry with the Attica team.

Ben Shewry is holding a bake sale to support victims of Christchurch attack

The Attica chef has gathered his favourite food friends to do some good.

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The Mayflower, Lymington

Best of Britain: the UK’s top 10 pubs

Where to find the best pub fare.

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Ross and Sunny Lusted, The Bridge Room

Sydney’s The Bridge Room to close

It's the end of an era, but it's not all sad news.

Sebastian beach grill and bar Melbourne

Sebastian, Melbourne review

Come for the stunning location, stay for the menu highlights – Sebastian brings seaside Basque charm to bayside Williamstown.

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Ronny Chieng

Ronny Chieng: how I eat

The Daily Show comedian on strange gigs, Crazy Rich Asians and where to eat in Singapore.

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O Tama Carey

O Tama Carey’s recipes

From the coconut plantations of Sri Lanka via the kitchens of northern Italy, Lankan Filling Station chef O Tama Carey brings us a cracking autumnal lunch leavened with sultry spice and characteristic flair.

Analiese Gregory

What it’s like when chefs make a tree-change

Diving for abalone, visiting farm gates, herding cows and scaring off snakes – it's all in a day's work for these tree-change chefs who've left the bright city lights behind.

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Dr Karl

Dr Karl: how I eat

The science commentator on Polish dishes, burgers and surviving in the desert.

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Tipo 00

The best Italian restaurants in Melbourne

From beloved trattorias serving traditional fare to first-rate kitchens buzzing with creativity and experimentation.

The George, Waterloo

Get ready for The George, the newest pub from The Duke of Enmore team

There’s a natural wine bottleshop, and tacos by Ghostboy Cantina.

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The best food collaborations in recent times

The best food collaborations in recent times

When leading Australian chefs and brand favourites team up, good things happen.

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Hardware Société

After ten years, Hardware Société moves into a bigger, brighter space

Expect oysters for breakfast and exciting snacks on Friday nights.

A Tavola, Darlinghurst

The best Italian restaurants in Sydney

Look no further, a genuinely good plate of fresh pasta is only a booking away.

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Cassata

Anatomy of a dish: cassata

This layered and filled Sicilian cake also contains layers of history.

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Victor Liong and Chase Kojima

Sokyo and Lee Ho Fook chefs to collaborate on a new Japanese-Chinese restaurant

And they’ve nabbed a beautiful waterfront location.

Alex Elliot-Howery, Janet Laurence, Greer Rochford

Cornersmith is popping up at the MCA

And serving food inspired by the works of contemporary artist Janet Laurence.

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Ask Massimo Bottura: what to do with balsamic vinegar?

Ask Massimo Bottura: what to do with balsamic vinegar?

A very big name answers one important question.

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The Everleigh team is opening a New York-style brasserie in Melbourne

The Everleigh team is opening a New York-style brasserie in Melbourne

There will be coq au vin, duck-frites and half-size Martinis ’til late.

Gerard’s Bistro former head chef to open a wood-fire restaurant in Brisbane

Gerard’s Bistro former head chef to open a wood-fire restaurant in Brisbane

There’s no gas or electricity in the kitchen, and everything will be cooked by smoke, embers or flame.

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Kylie Kwong

Kylie Kwong to discuss why she’s closing Billy Kwong

In a one-hour chat with The New York Times' food editor.

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Palisa Anderson

Gourmet Institute 2019 event details: Palisa Anderson

Master the wok and Asian desserts with talent from the Chat Thai family.

Bethany Finn

Gourmet Institute 2019 event details: Bethany Finn

Expect next-level comfort food from Mayfair Hotel’s award-winning talent.

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Dan Pfeiffer: how I eat

Dan Pfeiffer: how I eat

The "Pod Save America" podcaster and ex-Obama staffer on coffee addiction, dumplings for breakfast and life in the White House.

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Anatomy of a dish: Caesar salad

Anatomy of a dish: Caesar salad

A quick-thinking restaurateur rustles up a dish and a classic is born.

You can eat ‘the world’s oldest sandwich’ at this CBD cafe

You can eat ‘the world’s oldest sandwich’ at this CBD cafe

Meet the rou jia mo, a popular street snack from north-west China.

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Louis Couttoupes is leaving Bar Rochford

Louis Couttoupes is leaving Bar Rochford

So what’s next for the head chef of the acclaimed Canberra wine bar?

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Why are chefs obsessed with XO sauce?

Why are chefs obsessed with XO sauce?

Australian chefs have long-held a fascination for XO, but in recent times that obsession has boiled over, spilling beyond the bounds of its Cantonese origins.

Anatomy of a dish: vincisgrassi

Anatomy of a dish: vincisgrassi

Think lasagne is the ultimate comfort food? Then you haven’t met its richer, more savoury cousin, vincisgrassi.

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Josh Niland

Josh Niland: what went down at the inaugural World Restaurant Awards

His restaurant Saint Peter was nominated for its sustainable and ethical practices. Here's what happened in the Paris ceremony (featuring cameos by Matty Matheson and Alain Ducasse), and what's next for GT's Chef of the Year.

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Ben Shewry

How Ben Shewry’s near-death experience inspired an Attica dish

For the Melbourne chef, when you've nearly drowned three times in your life, you plate the experience.

Christine Manfield is cooking a vegetarian Indian dinner in Melbourne

She’ll be joined by New York’s Babu Ji chef Jessi Singh, for one night only.

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Josh Niland

Gourmet Institute 2019 event details: Josh Niland

Spend an evening with Gourmet Traveller's Chef of the Year as he showcases his approach to sustainable, innovative and crowd-pleasing seafood.

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What’s in a Black Forest cake?

What’s in a Black Forest cake?

This impressive dessert gâteau never goes out of fashion.

Phil Wood

Gourmet Institute 2019 event details: Phil Wood

Learn how to impress with the chef behind Gourmet Traveller’s New Restaurant of the Year.

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Inside Canton! Canton!

Goodbye Tim Ho Wan, and hello Canton! Canton!

At the former dim sum venue, a re-booted restaurant serving the greatest hits of Cantonese cuisine is set to open.

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Mo Wyse and Shannon Martinez

GT taste tests the menu at Smith & Daughters

The Fitzroy restaurant and delicatessen has become an institution since opening its doors in 2014. And it's not just vegans lining up to get a taste of the plant-based menu. We stop by to find out what all the fuss is about.

Meet Paper Daisy’s new executive chef

Meet Paper Daisy’s new executive chef

It’s Byron Bay’s loss, but Cabarita Beach’s gain.

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The interior of Portal

The Sydney eatery that’s donating all of its profits to charity

Meals by an ex-Mecca chef, with a side of goodwill.

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Anatomy of a dish: halal snack pack

Anatomy of a dish: halal snack pack

The Middle East meets the milk bar in the tastiest of ways.

Gourmet Institute 2019

Gourmet Institute returns for 2019

Now in its eleventh year, the masterclass series offers plenty of reasons to celebrate including Dan Hong, Guy Grossi and Bethany Finn.

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Fish and Chips

Australia’s best fish and chips

Once battered, twice-fried? Or hand-cut and dry-filleted? Fish and chips may be humble, but getting it right is serious business. Here are 12 of the best versions from around the country, from no frills to extra fancy.

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James Viles

Gourmet Institute 2019 event details: James Viles

Home-grown, foraged and seasonal: Biota’s owner champions the Australian landscape.

Guy Grossi

Gourmet Institute 2019 event details: Guy Grossi

The Grossi Florentino chef makes a strong case for Rome as the flavour capital of the world.

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Duncan Welgemoed

Gourmet Institute 2019 event details: Duncan Welgemoed

The Africola chef will school you in bold flavours and principle-driven dishes.

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Mary's owners Kenny Graham and Jake Smyth

Mary’s burgers are popping up in Melbourne

With fancy cocktails, but only for a limited time.

Dan Hong

Gourmet Institute 2019 event details: Dan Hong

The chef behind Mr Wong and Ms. G's shares how to expertly remix Western food with Asian flair.

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Chef Scott Pickett

What to expect at the new Estelle

Scott Pickett is ready to let his hair down, with a relaxed menu and a new wine bar.

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Chase Kojima

Gourmet Institute 2019 event details: Chase Kojima

The chef behind Kiyomi and Sokyo will show how to make the most of protein from both the land and sea.

Shannon Martinez

Gourmet Institute 2019 event details: Shannon Martinez

Master vegan cuisine with the Smith & Daughters chef.

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A young gun Italian chef is hosting one-off diners at Marta, Agrarian Kitchen and Osteria Ilaria

A young gun Italian chef is hosting one-off diners at Marta, Agrarian Kitchen and Osteria Ilaria

It’s organised by the co-founder of Rootstock, so you know it’ll be good.

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cutler & co

Gourmet Traveller reader dinner: Cutler & Co.

Join Gourmet Traveller and Wheels for a fun-fuelled night of fine dining at one of Melbourne's hottest restaurants.

Valentine’s Day gifts

Valentine’s Day gifts

You can't buy me love (no, no, no), but you can buy thoughtful gifts for your loved one. Flowers are fine, but these presents go that extra mile.

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Mr Wong

The best Chinese restaurants in Sydney

From food courts to fine-dining, regional specialities to dim sum, the array of Chinese on offer in Sydney just keeps getting better.

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Jake Smyth and Kenny Graham, co-owners of Mary's group

Mary’s is taking over The Basement

It’s casual up top, fancy down below, with burgers and live music seven days a week.