A ceramic artist and barista team up to help fight the war on waste.

Liquorice, marshmallows and royal icing are all part of this artist's toolbox as she probes the rituals of eating and the state of contemporary food culture.

O Tama Carey opens one of Sydney’s most anticipated restaurants this fortnight. And so does her partner, Mat Lindsay. Two top chefs, two new restaurants, one relationship: how does it work?

The Fred’s chef is setting up camp at Halcyon House and you’re invited.

Our editors take note of dozens of new restaurant openings each year. But it was these three that stood head-and-shoulder above the rest.

If the next generation of Australian cooking talent is anything to go by, the future of food is in safe hands. Meet our finalists for the Best New Talent award.

Surf's up! Ben Devlin captures the essence of the sea in a seafood-focused menu that's perfect for spring entertaining.

The eating outside our capital cities just keeps getting better. Consider these three restaurants the crème de la crème of regional dining in Australia today.

From high-concept watering holes to bars with heart and soul, these are the spots you wish were in your neighbourhood (even better if they already are).

What does it take to be a finalist for our Wine List of the Year award? Plenty of choice, charming delivery and a dash of personality help - and these three restaurants have got the mix just right.

The work of Orana and the Orana Foundation impressed a jury of high-profile chefs, food writers and historians on the look-out for gastronomic projects with a wider social significance.

The writer and social commentator on Hong Kong hotpots, hair loss and being a Homecoming Queen.

It takes more than a smile to win over our team of reviewers. And at these three establishments, every element of the front-of-house formula has been perfected. Meet our finalists for Maître d' of the Year.

Enthusiasm. Deep wells of knowledge. An innate ability to read diners' needs. Our Sommelier of the Year finalists in the 2019 Restaurant Awards have all these qualities, and more.

Arrive early, check in, then check out some of the best dishes Sydney Airport’s local and international chefs have on offer.

Giselle Weybrecht has sought out the world’s best hot chocolate at 450 venues in 55 countries. This is her story.

With all profits going to mental health charity R U OK?

Between now and the end of the year, there are plenty of big fish appearing at Sydney Fish Market’s cookery school, including Danielle Alvarez, Ross Lusted and Christine Manfield

Take a trip to the Caribbean with Paul Carmichael as he serves up the bold flavours of his native Barbados.

After three months of renovations, the Sydney stalwart is ready to open its doors. Has Quay hit the reset button on fine-dining or simply tweaked a winning formula?

Sydney’s loss is the Gold Coast’s gain as Alex Munoz Labart, the former head chef of Monopole and Cirrus Dining, embarks on his first solo venture.

Breakfast and lunch items with a low food waste-footprint, plus every meal you buy helps to feed someone in need. Win-win.

From Sharon Salloum of Sydney’s Almond Bar to Flour & Stone’s Nadine Ingram, Australians will recognise plenty of names in the new cookbook from the Cook for Syria project.

Thousands of kroner and 22 courses later, what does our chief restaurant critic have to say about the world's most ambitious vegetarian restaurant?

Cantonese food, a refined cocktail bar and hotdog carts outside the band room – this is the new Espy.

With credit cards in other names and a strict no-photo policy, this restaurant critic has kept her identity secret from restaurant staff for more than a decade. And she’s still not ready for her close-up.

The chef of Sydney restaurant LP’s Quality Meats is switching from the smoker to the pizza oven this September with a new restaurant in Newtown.

Open from morning till night, Ode has all the makings of a neighbourhood favourite.

Orazio D’Elia is following up his Double Bay restaurant with a second act in the city. Open from morning until night, it promises a slice of Italian city living.

With a singular focus on the Tuscan speciality of bistecca alla Fiorentina.

Chef Calum Franklin is indulging his love of pastry with a dedicated Pie Room inside one of London's top brasseries.

Adam Wolfers’ travelling Eastern European restaurant, Ételek, returns to Sydney this July. Time to work up that appetite.

Queue queues: the renowned baker will be selling his wares in Melbourne for one Saturday this July, raising money for charity in the process.

As Sydney restaurant Quay prepares to reopen its doors, we take a sneak peek at the new menu - and life beyond the snow egg.

An edible celebration of Bangarra’s production of Bruce Pascoe’s groundbreaking work on Aboriginal food culture.

It’s estimated that by 2050, plastic in the ocean will outweigh the fish. In beachside Sydney, Harriet Leigh of Archie Rose Distilling Co. says enough is enough. It’s time to suck it up and say no to single-use straws.

The Indigenous leader and author on night-hunting, wild harvests and meeting HRH.

A 101 on Italian chef Massimo Bottura's Modena restaurant, which was awarded top spot in the World's 50 Best Restaurants list for 2018.

These are the hottest tables in the world right now.

Omakase-style dining at Kappo may be gone, but in its place is a pop-up restaurant specialising in comforting Japanese hotpots.

The Automata chef is about to unveil a neighbourhood hangout that’s open seven days a week, serving hangover-busting breakfasts, killer cocktails and a casual dinner menu. Could this be the jewel in the crown of this inner-Sydney suburb?

The former Gourmet Traveller editor will oversee events like Melbourne Food & Wine Festival and focus on telling the stories of Victoria's food and wine scene.

Next week, that’s what thousands of Australians will attempt to do as they raise money for a charity working with Syrians in refugee camps.

A new collection, The Best of AA Gill, draws together some of the fearless, feisty and unfailingly funny late writer’s finest pieces. Among them is this gem, taken from the column he wrote for Gourmet Traveller for more than a decade.

In honour of our first-ever Middle Eastern issue, we share our favourite plates inspired by the region's cuisine, from Israeli breakfast plates to shawerma-stuffed pita.

The film follows OzHarvest founder and CEO Ronni Kahn over a two-year period, capturing what goes on behind the scenes at the food-waste charity, from dumpster diving to meetings with royalty.

In the mould of a classic bistro, the CBD restaurant will offer oysters, charcuterie and lots of steak.

After his shock departure from Brisbane fine-diner Urbane, chef Alejandro Cancino plans to change the way we think about vegan food. And it all starts with a café on the Sunshine Coast.

Chefs are spreading the love for Vegemite as they explore its possibilities beyond the breakfast table and lunchbox.

There’s no promise of summer temperatures but white-hot New York City restaurants and bars are more than enough reason to get out of the house.

The latest Melbourne restaurant by the chef behind Estelle by Scott Pickett and Saint Crispin will bring a more casual version of his cooking to the city's south side. And there's a flame-fuelled menu along for the ride.

Guy Grossi makes a strong case for Rome as the flavour capital of the world with a menu inspired by the Italian holiday of ferragosto.

Expect plenty of sweets, recipes designed for feasting and interviews with rock stars of the region including Claudia Roden, Yotam Ottolenghi and Eyal Shani.

We asked some of our most celebrated chefs about the one cookbook that's made a lasting impression.

Come June, it’ll be the last supper at Matt Wilkinson’s popular Brunswick East eatery. But a menu of old favourites should lessen the blow.

The Sunday afternoon event features Thai dishes cooked over fire-pits, local and out-of-town chefs and tours of the farm.

From bars on Circular Quay serving LED-lit cocktails to restaurants where you can settle in for seven courses of fine food and spectacular views, these are the places to see the lights of Vivid Sydney in style.

Take roast beef to the next level with this golden British classic.

Native ingredients and Jamaican spice add a tasty twist to the ferments of South Australian company Nice Pickles.

The Brit pack on their princely fare.

It's the most anticipated feast of the year, and right royally so.

In a quest for perfection, Australian cheesemakers are embracing the ageing process.

What if we told you about a hamburger that had a smaller environmental footprint than the burgers we know now? A burger that was also better for you and cost you less money. What if we told you that burger somehow tasted just as good, if not better than what you’ve been eating? That burger exists in Australia right now. And people hate it.

The restaurant's Wild Harvest series is back for 2018, with Alejandro Cancino, Scott Pickett and Colin Fassnidge among the names creating one-off menus with foraged ingredients.

With Mother’s Day just around the corner we’ve pulled together everything you need to make mum’s day extra special. Whether you’re after some last minute gift ideas or inspiration for what to cook, we’ve got you covered.

From ribs to T-bones, these are the cuts chefs eat when they’re rattling the pans at home.

The chef, author and TV personality on staying present, avocado toast and what it’s really like to be Paleo Pete.

One of Australia’s top chefs is parting ways with his Bangkok flagship restaurant.

A spin-off of René Redzepi’s MAD Symposium, the events invite the public to join the discussion about some of the most important questions in food right now, starting with Australia’s Indigenous food systems.

Test-driving the Sydney restaurant’s new Saturday morning offerings.

René Redzepi’s right-hand man to head Noma’s first restaurant outside Scandinavia.

Mealtimes made easier.

Michael West and Jack Coghlan are the latest Australians to take the reins at Chardon, the Arles restaurant that’s creating a buzz in the south of France.

With winter around the corner it's time to fire up the stove and create some comfort-food magic with a little help from the experts.

Chase Kojima reveals his recipes for a perfect picnic, blending Japanese aesthetics and Australians love of the outdoors.

The katsu sando is turning up on menus everywhere. But what are its essential elements? We take it apart.

Think global and eat local, with chef Jock Zonfrillo's fresh take on international recipes using all-Australian ingredients.

Some of the city’s finest operators are giving you more reasons to get out of the house midweek.

The chef of award-winning Sydney restaurant Saint Peter isn't content with shaking up the seafood restaurant genre. With his new fishmonger, Fish Butchery, he plans to transform the way fish is sold, bought and cooked at home too.

Eat well, broaden your culinary repertoire and share, all in the name of raising money for children affected by conflict in Syria.

Sydney’s Bentley re-opens in early May with a facelift, new menus in the restaurant and bar, a new wine list and what might be the city's most exciting mayonnaise.

Plant-powered dishes from across the country are in no way just making up the numbers, combining crunch, char, sauciness and depth of flavour with aplomb. Here are 10 of the best.

Eightysix will host the Sydney chef’s travelling restaurant, Ètelek, for three nights this month – but is a permanent move on the cards?

Gourmet Traveller staffers share their favourite plates of the moment, from Argentinian-style beef rib in Byron to a Whistler restaurant serving wild salmon nigiri.

Peter Gilmore invites us into the kitchen at Quay to witness the making of the last snow egg.

Three days, two bars, so much tequila.