For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Melbourne provided 14 answers.

Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.

What are the dishes we're talking about right now? What are the flavours that will take us into the next half-century? These are the 50 dishes defining Australian dining.

Chef's around Australia are taking hams to the next level this Christmas.

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Just when you thought you had a handle on Adelaide’s Africola, chef Duncan Welgemoed and Mash Design director James Brown go and flip the script.

Kerby Craig’s frenzy-inciting burgers, once available only at pop-ups, settle into a permanent home on Sydney’s waterfront.

All we want - and need - for the silly season, from summery pear ciders to a spiced brandy sauce perfect on top of Christmas pudding.

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

GT editor Anthea Loucas Bosha walks us through the December issue - from Paul Carmichael's recipes for a Caribbean Christmas feast to silly season cocktails.

What better way to kick off summer than cocktails and tunes by the beach?

The photo book that pays homage to the pioneering Greek-Australian cafés of yesteryear, essential players in the Australian restaurant scene.

Pascoe shares what has been achieved in the past 12 months, and the organisation's plans for the year to come.

“It’s going to be the signature dish,” says Matt Moran. “It’s pretty special.”

With more than 200 events all across Victoria, there’s more than enough to satisfy at next year’s festival.

Last drinks are called for Brisbane fine-diner Restaurant Two.

The popular night market is back for a second year.

That sandwich at your desk is suddenly looking a bit lacklustre.

After a spate of kitchen takeovers, Jemma Whiteman and Mike Eggert return with a pop-up BYO restaurant in Kensington that might feature the chefs best cooking yet.

Pablo Tordesillas' Spanish-leaning restaurant on Hyde Park has closed.

To align with the influx of chefs to Melbourne for The World’s 50 Best Restaurants announcement, some top talent will be pausing to take part in MFWF’s MasterClass series.

Norwood goes gastro with the tasting menu at Quentin Whittle's new restaurant, where Middle Eastern and Asian flavours combine.

The popular pop-up restaurant team is back with a new Italian installment for the summer.

A temple to Sean Brock's travels, inspired heavily by Japan, has opened in Charleston.

The Power List chef shares his views on technology in the kitchen, including his playlist for prep time, his dream gadget and his take on Instagram. His personal passions, such as his kids, his family and Asian flavours also get some air time, too.

Quality coffee without even leaving the building

While there is plenty of established excellence across the restaurants of urban Australia, we cannot accredit the entirety of our defining dishes to the cities.

Sunny's Pizza is fast and friendly, and, perhaps best of all, it's open till two. It looks like Adelaide has found its new summer hotspot.

Good things in tiny packages is the theme of chef Mark Best's session as part of our Gourmet Institute series for 2016.

The French patisserie known world-wide for its macarons has made the move south.

Get in quick - Neil Perry is giving away 100 free burgers this Friday, Saturday and Sunday.

Alessandro Pavoni is bringing an upmarket trattoria to Newport this summer.

Automata opens a brunch-only outpost upstairs at The Old Clare hotel this weekend. Here’s your preview of the menu.

Duncan Welgemoed has driven Africola toward a bold new direction.

We’re bringing our favourite makers and creators from the pages of GT to the streets of Sydney.

Chef Thi Le wows the crowds at her Melbourne restaurant, Anchovy, with her bright, bold take on South East Asian flavours, expressing traditions with a modern Australian accent. Meet our Best New Talent.

Curtis Stone has hit Hollywood, opening a new restaurant on Sunset Boulevard where meat is the star on the table and in the shop. Here he shares a taste of the menu at Gwen.

A new book from Janne Apelgren and Joanna Savill chronicles a global food adventure to some of the world’s best restaurants.

Not all the hard work of a successful restaurant takes place in the kitchen. These 11 experts are influential in shaping the food industry of the future.

We ran our largest competition ever this year to celebrate our 50th anniversary issue. Here are all the winners.

A cosy new trattoria has opened in Subiaco.

The first part of Melbourne’s refurbished Stokehouse has opened with fish and chips.

We put three of GT's Power List on the spot. What time does John Susman of Fishtails set his alarm in the morning? If Momofuku Seiōbo's executive chef Paul Carmichael could eat only one thing for the rest of his life, what would it be? And what does OzHarvest founder Ronni Kahn think about social media? Find out now.

Smørrebrød by day, craft beer by night.

Back in 1966 we featured a guide to Australia’s burgeoning wine regions and recipes to win a man’s heart.

Chicken is the roast with the most of the moment.

Named and modeled after a 1980s South Australian country dining classic, The Summertown Aristologist is an ultra-casual gastro restaurant from local winemakers.

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

A Thai-Laotian mix opens in Braddon.

For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.

Ahead of Danielle Alvarez's long-awaited restaurant Fred's opening in Paddington this week, we've round up seven recipes she's shared with us.

Typefaces may fade out of style, but a passion for good food and travel is forever. Here are 50 of our favourite covers from the past five decades, and here's to 50 more.

Danielle Alvarez opens Fred’s on Oxford Street in Sydney’s Paddington tomorrow.

It started with a simple manifesto: to create a magazine that was dedicated to the art of good eating.

Kensington, hold onto your hats.

In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.

Sokyo's Chase Kojima's new project is something completely new.

Ben Shewry and David Moyle have big plans for the menu.

Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.

Australia's finest chefs, restaurateurs, hospitality heavyweights and friends of Gourmet Traveller gathered at Rockpool Bar & Grill in Sydney last night to celebrate the magazine's 50th anniversary.

What brings people together more than tequila? Tequila, tacos and cake.

These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.

Meet the game-changing Australian chefs pushing boundaries and challenging food norms.

Hamish and Rebecca Ingham's botanically inspired vermouth bar and restaurant, Banksii, is open now at Sydney's Barangaroo. We take a look at what's on the menu and the drinks list.

A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.

Scott Pickett’s new deli serves breakfast in the morning and transforms into a wine bar at night.

Here’s what to expect when the international event arrives next April.

The Potts Point brasserie was here for a good time rather than a long time.

And it’ll be brunch only.

Toby Wilson to bring back guest-chef nights at Ghostboy Cantina’s new headquarters in Tio’s.

Fratelli Famous are opening in Sydney's World Square this Friday - what better way to celebrate than a pizza party?

As part of the magazine’s 50th birthday celebrations, Gourmet Traveller has released its first hardcover cookbook, Menus.

Ex-Appellation chef Mark McNamara creates a smart French-accented tasting menu that smartly takes its cues from St Hugo's wines.

Fatima Bhutto hopes you'll learn from her mistakes.

Cake Wines teams up with Mary’s, Butter and more for Birds of the Inner West.

Sharp cooking, service and design meet at Bodega’s newest outpost at Sydney’s Tramsheds.

Brazil’s national sweet has hit Australia.

Three days of food and wine is heading north.

Chefs from all over the globe are descending on Singapore to cook at David Pynt’s barbecue restaurant.

The Melbourne Salami Festa is returning for the fifth year with an extended two-day program dedicated to makers and eaters of cured sausage.

Beni Single discusses the inspiration behind his black lines and running sausages.

Pasta master Orazio D'Elia brings his experience to our Gourmet Institute series for 2016.

The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.

Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.

Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.