Maltodextrin, xanthan gum, sodium nitrate and MSG. What are chefs using and why?

We’ve laid hands on draft copies of the three menus that will be served at the vast and labyrinthine site.

Light installations, creative ideas and live music aside – the food and drink at Vivid Sydney deliver in their own right.

Sydney’s burgers on wheels, tasted and rated.

Mike McEnearney arrives in Sydney's CBD armed with a hefty wood-fired oven and a menu packed with good things to eat.

The Italian Wine and Food Festival makes its Melbourne début this weekend, and we’ve got the inside running.

Join Gourmet Traveller deputy editor and seasoned traveller Pat Nourse on an unique journey, in collaboration with luxury travel specialist Abercrombie & Kent.

Mike McEnearney pulls together two nights of regional produce and open-fire cooking for Vivid Sydney

Chef Daniel Pepperell teams up with Sydney’s favourite bar czars to give bistro classics a reverently irreverent twist. Welcome to Restaurant Hubert.

A former Single Origin barista steps out on his own with a café that redefines the idea of small but beautiful.

Scott’s Bar-B-Que chef Rodney Scott knows a little something about barbecue. Here, the pitmaster of more than 30 years shares his golden rules of low-and-slow cooking.

Mercado chef Nathan Sasi never picked that his signature dish would be “a bloody ham and cheese sandwich.” Here's how it's made.

Fortitude Valley has a plush newcomer with lobster, bombe Alaska and DRC by the glass.

Never mind the eggs B – Perth’s new wave of cafés, markets and restaurants has reinvigorated the city’s once-predictable breakfast scene.

Montréal’s wood-fired French cousin to New York’s bagel has landed in Sydney.

The dumpling empire open their seventh Sydney store this August.

The question: where should I be eating in Melbourne right now? First reaction: a blank, paralysed by choice, stare. The eventual answer: here are five we love; some brand new, others more familiar but all absolutely kicking it. The proviso: ask us again in a week.

As Marque heads towards its final service on June 30, pioneering chef Mark Best reflects on 17 years of cutting-edge cooking at Sydney’s edgiest fine-diner.

Swapping a canteen for a CBD location is quite a change, but the laid-back ethos remains at Mike McEnearney’s new digs.

A number of Sydney’s leading chefs and creatives are pairing up to cook you dinner (and then some) at Carriageworks.

A new café from the Reuben Hills team opens in the CBD.

It may have been dark and stormy over Bondi, but it was all warmth and laughter inside Icebergs Dining Room & Bar when we launched our Hot 100 last month.

Melbourne's Supernormal will host a two-week matcha pop-up.

His first LA restaurant is critically acclaimed and now Australian chef Curtis Stone is following it up with a second venture.

There's some pretty exciting stuff going on between the slices right now, and it’s not just reserved for the lunchbox. Whether it’s triangles of gooey Taleggio and truffle, or a rich Christmas ham and 'nduja number, the humble toasted sandwich has stepped up its game and (yes!) made friends with the wine bottle. Here’s where to get your taste.

Chef Jake Nicolson will show you how to get the best out of your beef as part of our Gourmet Institute series for 2016.

You know something’s up when a visiting chef requests “local seawater” on his prep list: serious business.

The third chef for our Gourmet Institute series for 2016 is Neil Perry, exploring his current obsession with Mexican.

Choose from three hands-on truffle festivals happening across Australia this winter.

Chef Kerby Craig stays Japanese but swaps fancy food for something a little more fun.

A whole lot of flames are in store for this year’s Winter Feast in Hobart. Here’s who’s cooking.

A night of jazz and pinot noir is coming up in Bondi.

You think you’re passionate about pizza? Artists Chloe Cahill and Ho Hai Tran have been chasing Pizza Huts nigh on three years and now there’s a book documenting the obsession.

A collection documenting the life of the Sydney Opera House has launched online.

One of Sydney's most beloved restaurants will cease service in a few months. Here's why.

Join us for a special dinner to celebrate the recent reopening of Melbourne’s revamped Florentino Grill.

The Southern Carolina pit master with a cult following comes to Sydney.

Let’s set the record straight.

Pomegranates add great texture and subtle sweet notes to salads or breakfasts, and also happen to be one of the healthiest fruits on earth.

Indigenous author Bruce Pascoe is dedicated to reviving native ingredients as cultivated by Aboriginal people – baking with ancient grains is just the beginning.

Following the success of the Long Chim Perth, Thompson returns to his hometown after more than 15 years away.

Mitch Orr will take over East London’s Lyle’s for two nights.

Former Pei Modern chef Florent Gerardin opens a new Melbourne wine bar in the space previously occupied by Yu-u.

Here's the low-down on what's happening.

A luxurious island lifestyle and exceptional food and wine will combine over one spectacular long weekend this May.

A new theatrical supper club is encouraging guests to play with their food.

If you can’t or won’t eat dairy products and a cheese-free future isn’t one worth living, there’s another option.

The man behind the wine list at Belle’s Hot Chicken serves traditional Korean cuisine on Gertrude Street.

Winning Appliances is hosting a series of free cooking demonstrations across the country.

How is it that a doughy disc topped with pretty much any food you can imagine has so completely captured the world’s appetite? John Irving surveys the popularity of pizza.

Prahran Market will soon be home to two new ventures from Paul Wilson: a restaurant and a chicken shop.

Marios in Fitzroy celebrates its 30th birthday with 1980s menu prices.

The chef walks us through the menu, from bone marrow pudding to fried apple pie.

Uber drivers are now delivering food from Supernormal, Gazi, Jimmy Grants and Pidapipó.

Australia’s first hospitality-exclusive jobs website has launched.

Editor-in-chief Anthea Loucas Bosha runs you through what to expect inside the cover.

The Melbourne chef is set to overhaul the CBD restaurant with a new approach to the menu, including an oyster bar.

Next up for our Gourmet Institute series for 2016 is chef Duncan Welgemoed, whose edgy African food is sure to thrill.

Whether it’s foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we’ve got you covered with 20 exciting autumn experiences from around Australia.

RM Williams and Emirates One&Only Wolgan Valley have collaborated for two nights of authentic Australian experiences, steeped in luxury.

New York's latest cult dessert has hit Australia - is it worth the frenzy?

The space is huge and the hype is overwhelming. We've tried (nearly) everything on the menu to bring you a fail-safe guide to eating and drinking at one of the year's most-anticipated restaurants.

From chicken sambos to goat's milk, our team of intrepid taste testers and critics brings you the year's hottest (and most delicious) food trends from around the globe.

A botanically inspired bar and bistro from the team behind Bar H to open at Barangaroo in September.

The Devon cafe team opens a hip Malaysian canteen in Inner Sydney.

Toby Wilson is lending his taquería menu to a roster of up-and-coming chefs on Monday nights.

The powerhouse behind Saké, Ananas Bar & Brasserie and The Argyle has acquired Sydney restaurant and retail group Fratelli Fresh.

The Metropolitan Orchestra will take to the mountains this year for a series of classical performances.

Annabel Crabb makes the case for the controversial confectionery.

Here’s an argument for making plan B your first choice: Sydney’s Alpha is opening Beta Bar, and it’s far from a second-string offering.

Italian food takes centrestage as the Rushcutters Bay space is transformed into Bar Machiavelli.

Look out for new gelato cakes and pies, seasonal granitas and Nutella on tap.

The teams from DRNKS, Mary's and Icebergs are throwing a wine party at the Cell Block Theatre.

Education, collaboration and community – René Redzepi, David Chang and Massimo Bottura on the flavour of tomorrow.

Chefs Darren Robertson and Mark LaBrooy of Three Blue Ducks at The Farm have the recipe for fun, big-hearted dining.

A series of talks by some of the food industry’s biggest players will dig deep into all aspects of how we eat.

The chef behind Belle's Hot Chicken has arrived at Sydney's Harpoon Harry.

A newcomer to Hotel Realm in Barton, Canberra, Buvette’s playlist contains more Bruni than Bardot, more Prichet than Piaf. It’s in keeping with what’s leaving the kitchen pass – modern, lighter and more stylised versions of French bistro classics. Ham hock terrine, for instance is chunky and well-seasoned and served with pistachio nuts and capers, […]

Sam Ward is having trouble describing his new menu at Highgate Drink & Dine.

In an unprecedented and ground-breaking move, the team from Quay and Bennelong have signed off to take over the Sydney Harbour Bridge with a restaurant 134 metres above sea level.

A new café in the Sydney CBD, from the team behind John Montagu.

Looking back at 10 weeks of running the Sydney pop-up form of Noma, the Copenhagen restaurant frequently described as the world’s best, chef René Redzepi says the Australian experience has been powerful, changing him and his team in profound ways.

Dress for action. Assess the target. Launch a measured attack. Seasoned trencherperson Kelly Eng serves up the buffet's rules of engagement.

The discovery of a new dish brings the human race more happiness than the discovery of a new star, wrote famed French gourmand Jean Anthelme Brillat-Savarin. That may be laying it on a bit thick, but we hope you’ll agree that finding new, smarter and, yes, easier ways to prepare the dishes you love, or […]

Join us for a Gallic-accented dinner at modern Melbourne bistro French Saloon to celebrate White Shirt Day.

Consuming art and culture works up an appetite. Here are some ideas of where to consume food and drink at the 20th Biennale of Sydney.

Handmade pasta, pizza, gelato, wine and salumi – just about everything you love about Italian cuisine and more will be under one roof at this year’s Italian Wine + Food Festival in Melbourne.

For our latest Gourmet Traveller food hamper with Snowgoose, we’ve curated a selection of our favourite Italian products, from local extra-virgin olive oil to handmade biscotti, wild olives and spicy salami. And all just in time for Easter. Buona Pasqua!

Find out what plates are trending in March, according to our Gourmet connoisseurs.

Skip the lattes, muffins and soft-serve and embrace matcha on its own terms.

Whether played off cherries, berries and citrus on the one hand, or wattleseed, soy flour, and sesame on the other, chocolate still rocks dessert. Introducing 14 of Australia’s best.

Replacing Hill Street Grocer, Smolt Kitchen by the Smolt and Frank team opens in the landmark space.

The long-standing Chairman and Yip has relocated, and undergone a facelift.

Kicking off our Gourmet Institute series for 2016 is chef Dan Hong, who certainly knows a thing or two about noodles.

Little sister to Bangladeshi restaurant Bang, Trunk Road has opened in Sydney's Surry Hills, serving up a selection of Indian style food.