We spoke to Jorge Vallejo of Quintonil ahead of his appearance at Melbourne Food and Wine Festival in April 2016. He told us what he would be making at his MasterClass, and shared notes from the kitchen of his renowned Mexico City restaurant. Your restaurant in Mexico City is riding high at number 12 on the World’s […]

Sydneysiders revive a landmark restaurant in country New South Wales.

A bar for art’s sake pops up at Semi Permanent.

Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.

Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.

Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.

A bloody good dinner for a bloody good cause.

Andrew McConnell’s yakitori, buns, dumplings and lobster rolls head south of the river.

Sydney’s favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.

Is this the best-looking café in Sydney?

Load up your three-tiered tray with raspberry tarts, super scones and chicken curry puffs and get ready for a higher high tea with chef Bethany Finn from the Mayflower.

Goodgod returns to Vivid with another pop-up and an ambitious goal: to generate just one bag of rubbish in the process.

Kick off winter with a week of cheese tasting.

No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

Bay of Fires Cheddar, the award-winning clothbound cheese from Tasmania, makes the case for traditional methods, writes Will Studd.

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisumé.

North Asia meets Australian barbecue at Shobosho, Adam Liston's grill-heavy diner in Adelaide.

Bigger (and hopefully better planned) than before.

Cadbury has yet to deliver on its threat to include kale in its sweets, but there's still plenty of innovation in the chocolate world. Lee Tran Lam discovers the trends coming to a gift box near you.

Sydney bar PS40 goes full British this week as chef Jake Dolin matches a special menu to limited-edition cocktails.

Fans of Garagistes will be pleased to hear Luke Burgess, Deborah Blank and Angus Burton are teaming up for a seafood-focused two-month pop-up in Hobart.

Chef and restaurateur Andrew Cibej adds a new Italian restaurant, bar and café to his stable of winning eateries.

He’s cooked at Noma Australia, Vue du Monde and Stockholm one-star, Mathias Dahlgren.

Here’s what to expect from the new Italian diner by Melbourne’s masters of pasta.

Anna Polyviou, pastry chef at Sydney’s Shangri-La Hotel, talks custard, her first encounter with Pierre Hermé, the creation of her new 76-step sweet masterpiece and how the humble hash brown helped kick-start her career.

Sydney’s new wine bar is going back to basics.

Élite skier, polyglot, would-be diplomat: Ana Ros's path to kitchen fame has been far from conventional.

I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit.

This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can.

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

There's so much going on at Jackalope, the fancy new boutique hotel at Willow Creek Vineyard, halfway between Balnarring and Tuerong on the Mornington Peninsula.

This new moon shines brightly.

Come mid- May, Three Blue Ducks co-owner and chef Darren Robertson will open a new neighbourhood restaurant called Rocker at Bondi Beach.

Adam Wolfers is popping up at Sydney’s Casoni this month, bringing with him the flavours of his Jewish heritage.

Zimbabwean farmer and campaigner Chido Govera is heading to Melbourne and Sydney to discuss women's empowerment through sustainable farming.

Bar Americano is hosting a screening of The Godfather at the grand old Astor Theatre in St Kilda.

The Adelaide Hills has funky innovation in abundance thanks to Basket Range winemakers, but flash hospitality has been pointedly absent up until now.

Andrew Douglas comes to Adelaide’s East End to deliver clean, precise Spanish and Portuguese flavours.

A rollcall of leading chefs join in Aperitivo Hour at Sydney’s Dolphin Hotel.

Why stop at buns? Spices and raisins have been added to plenty of other sweet things around the country.

A garden full of brewable plants puts a cuppa for any occasion at your fingertips, writes Paulette Whitney.

Attica's Cheftales are playful, but they're also a testament to chefs Shewry respects and admires.

The morning after the World's 50 Best Restaurants awards, we held an All-Star Yum Cha with Tourism Australia - a triple-pronged effort to aid recovery, continue the party and observe the favourite Australian morning sport of dim sum.

To give, share or eat alone - we encourage all three - good things often come in fine packages. We round up our favourite boxed chocolates.

In restaurants today, green is the new black, and kitchen gardens bring greater bragging-rights than kitchen kit. Here, some of our top gardener-chefs share their thoughts on good things to plant at home to spice up your menus in the year to come.

Start booking tables now.

Pat Nourse walks us through fine dining’s night of nights, and the pre- and post-awards festivities.

As Melbourne Food and Wine Festival's artist-in-residence, GT's art director Anna Vu - who you may know as Good Food, Crap Drawing - is celebrating the festival's 25th year by drawing a dish that defines each year of the festival.

Taste-test more than 40 varieties of mezcal this weekend – or try it on a tostada.

Closing the doors on their Sydney three-star restaurant, Martin Benn and Vicki Wild set their sights south.

Two Print Hall alumni. Three dining rooms. Many influences.

The Long Chim and Nahm chef's masterclass will translate his fiery Thai cooking to a home kitchen.

One of South Australia’s best-regarded chefs, Jordan Theodoros is bringing his smart, big-flavoured cooking style to the Gourmet Institute series for 2017.

Join My Kitchen Rules star and celebrated Sydney chef Colin Fassnidge in this soul-warming session.

Surf’s up with esteemed Paper Daisy chef Ben Devlin, who in this session will be cooking his pan-roasted blue-eye with watercress and brown butter, and pipis.

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Single-source honey putting community and sustainability next to sweetness.

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

To mark their first year of service at the Darlinghurst restaurant renowned for late-night toasties and gougères, they’re calling on close friends to help them celebrate. And you’re invited.

Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

His new venture will be open in time for this year’s Margaret River Gourmet Escape.

Lee Ko Fook? Or Momofooku Ho? However you slice it, Melbourne’s in for a treat.

David Thompson is the next chef to partner with Lennox Hastie in Firedoor's dinner series.

Discussing the real issues faced by chefs and producers.

Do you come over all nostalgic at the mention of French onion dip? And chicken Kiev? We’ve updated some decade-defining classics for a swish dinner party, the era’s favourite style of soirée.

Catch the world’s number-one chef’s only dinner in Australia as he teams with OzHarvest for a memorable fundraiser.

Nomad's head chef Jacqui Challinor talks us through the current menu at the Surry Hills restaurant as well as her favourite go-to light dish.

Tasting Australia takes a significant leap forward with a fresh line-up of ambassadors and international guest chefs for 2017.

What happened in the ’60s doesn’t have to stay in the ’60s. We’re throwing a cocktail party and the canapés run from vol-au-vents to devilled eggs, with the glam likes of Gibsons mixed to match. We’re partying like it’s 1966.

Nothing says summer on a plate quite like a terrine, writes Fergus Henderson, as he presses the flesh.

From pods to delivery-only dining, here are the things we learnt at the Future Laboratory’s Food and Drink Futures Forum.

A meeting of minds, native flora, European brewing methods and Chinese technique creates something wonderful, writes Paulette Whitney.

René Redzepi’s farewell party for Noma as we know it celebrated much more than moving to a new location.

An all-star cast of Australian chefs, including Kylie Kwong, Mitch Orr, Peter Gilmore and Clayton Wells​, plated up a Syrian-inspired banquet dinner for the launch of #CookForSyria.

Atelier Nespresso 2016 reunited two celebrated chefs in Japan and inspired them to create coffee-laced dishes for a cast of connoisseurs.

In his editor's letter, Pat Nourse walks you through what to expect.

Join us to celebrate the reopening of St Kilda’s landmark Stokehouse. We’ve saved you a seat.

Pasi Petänen said no more pop-ups. Then Giorgio De Maria called.

Toby Wilson and Rising Sun Workshop’s Nick Smith are teaming up for a one-night-only fiesta.

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.