Stephanie Alexander takes comfort in homemade pickled cucumbers and pesto while mourning the loss of her dear Manchurian pear tree.

Stephanie Alexander finds putting up with possums and eradicating black spot from the roses less difficult than predicting nature’s twists and turns.

Almost 10 years since its close, the reverberations from this Melbourne restaurant are still felt in kitchens across the country. With chef Donovan Cooke opening The Atlantic, we renuite the alumni of Est Est Est to tell the story of when rock ’n’ roll met fine dining.

Someone’s got to do it: a taste-test of the nation’s top ice-cream brands. The masters of all things sweet, Adriano Zumbo and Peter Gilmore, dish up their (sometimes chilly) verdict.

When nature asserts itself, Stephanie Alexander finds comfort in a handful of blueberries and some marvellous black Krim tomatoes.

Here at GT, our thoughts go out to everyone affected by the flooding in Queensland. Here are the fundraising efforts we've rounded up so far.

“From Paris with Love” was the theme of the recent Silver Ribbon Exposure Gala for the OCRF. And in true Gallic style, we had a ball. PHOTOGRAPHY DANIEL MAHON

We asked 65 of Australia’s leading chefs what they were throwing on the barbie this summer. Forget corn cobs and charred sausages – here’s what they had to say.

Right royal feast: What’s on the menu at the wedding of the century? Pat Nourse pops the question to chefs of the realm.

Two protégés of chef Thomas Keller, two very different solo ventures. Shane Mitchell reports from the USA.

Having staked the tomatoes, hand-pollinated the zucchini and mulched the whole garden, Stephanie Alexander is ready for a beach holiday.

Gourmet Traveller's state editors give you the lowdown on their favourite dishes of 2010.

Native ingredients are a mainstay of René Redzepi’s food. Here in Australia, he foraged for our indigenous produce.

On the cusp of summer, Stephanie Alexander is searching out new homes for her pimientos de Padrón plant, pumpkin vine and lettuces.

Leo Schofield reports from the set of TV’s Iron Chef as three of Australia’s culinary superstars go to battle.

Perhaps the most basic food known to humans, milk is now among the most processed, writes Will Studd.

What better reason to leap out of bed this weekend than some more of the nation’s best breakfasts? Just add coffee.

What better reason to leap out of bed this weekend than 43 (in no particular order) of the nation’s best breakfasts? Just add coffee.

It’s time to prune the grapevine and find space for tomatoes, eggplant and cucumbers in Stephanie Alexander’s garden.

The people behind Australia’s favourite restaurants gathered at Flower Drum in Melbourne to toast the winners in Gourmet Traveller’s 2011 Restaurant Awards.

Multicoloured tomatoes, stripy eggplant, vibrant broad beans and heavenly celery have sprung to life in Stephanie Alexander’s garden.

In April the number-one spot in the World's 50 Best Restaurants poll was taken from El Bulli by Noma, a restaurant in Copenhagen. In October, Noma, a cookbook by chef René Redzepi, hits the shelves and Redzepi will visit Australia to promote it in conjunction with the Sydney International Food Festival and Phaidon. On the eve of his return to Australia trip, Redzepi spoke to Gourmet Traveller chief restaurant critic Pat Nourse.

Melbourne's Flower Drum was the scarlet setting this year for the Australian restaurant business's night of nights, the Gourmet Traveller Restaurant Awards and the launch of the 2011 edition of the GT Australian Restaurant Guide.

We’ve downed forks, the votes are in, and we’re proud to present the Australian Gourmet Traveller 2011 Restaurant Awards.

This list has been compiled using our star ratings, moderated by our state and national editors. Every restaurant listed in the Guide should offer a winning dining experience; any that achieve a placement in the Top 100 represent another order of excellence again.

There’s a riot of colour in Stephanie Alexander’s garden, from exotic South American tubers to purple-podded peas.

Call it the snow-egg effect. Peter Gilmore’s Sydney restaurant has been booked out for months. Now the chef with a passion for produce presents a sumptuous cookbook – and that recipe.

Want a snapshot of the movers and shakers in the Australian food scene? Look no further than the nominees for this year’s GT Restaurant Awards.

Winter salad greens, sugarsnap peas, young beetroot and narcissus flourish this month in Stephanie Alexander’s garden.

Spain's ethical foie gras, now available in Australia, is controversial in a new way, writes Richard Cornish.

From the food and the venue to the outstanding winners, the focus was on the country’s finest at this year’s Gourmet Traveller Travel Awards.

After seven years Down Under, chef Bruno Loubet has returned to London to head a new restaurant – but he’s taken his laid-back Brisbane attitude with him, writes Guy Dimond.

Pierre Hermé, Paris’s master of the macaron, talks pastry with local sweet star Adriano Zumbo.

Tender shoots of garlic, heads of young broccoli and feathery clusters of flat-leaf parsley are emerging in Stephanie Alexander’s winter garden.

Infatuated with Australia, Momofuku’s David Chang recalls his trip and shares recipes, including his famous pork buns.

Out of the pool, food is my love, writes Olympic champ and Celebrity MasterChef winner Eamon Sullivan.

The mornings have turned crisp, and Stephanie Alexander’s garden is looking a little bare, but Tuscan kale, artichokes and broad beans battle on.

Stephanie Alexander joins Gourmet Traveller with a new monthly column on growing your own kitchen garden. This month, we’re planting leeks, peas and spinach.

Whether it’s a rustic dish that reminds them of their mammas’ cooking, or a fresh take on a classic, Australia’s best Italian chefs nominate their favourite Italian dishes.

The humble grissino, pride of Turin, has saved a prince from death, captivated Napoleon and inspired the Futurists, writes John Irving. And you thought it was just a breadstick.

Evolution, not revolution, is the way for modern Italian food, says its champion, chef Massimo Bottura.

It’s a Melbourne phenomenon: the rise and rise of modern Middle Eastern cuisine. Michael Harden rides the second wave of the city’s sumac-spiced love affair.

Josh Emett returns to Melbourne this year to head the kitchens of Gordon Ramsay's Maze and Maze Grill.

New York’s Momofuku is a modern-day restaurant phenomenon, but what’s it all about? With chef David Chang visiting Australia in March, Pat Nourse offers this primer.

It’s time to take our annual foodism test. Your obsession could win you one of four fabulous KitchenAid stand mixers, designed for those who really love to cook.

Gourmet Traveller's state editors give you the lowdown on their favourite dishes of 2009.

We had a ball when fine Italian food and sparkling good company all came together for a good cause at the annual Exposure Gala. PHOTOGRAPHY DANIEL MAHON

Doomsayers be damned - 2009 has been a hell of a good year for eats, with plenty of great new stuff bursting onto the scene at both the spangled fine-diners and the food-court level.

Christmas catch
We’ve gone hunting and gathering across the country to bring you the best for your Christmas table.

In another busy year for food publishing, there were some shining stars you’ll want under your tree – to give or receive. Here are the brightest, hand-picked by the GT editorial team.

Pat Nourse caught up with the star pastry chef at his Sydney café to talk chocolate (he eats about eight handfuls a day), the future of desserts (smoke and bubblegum?) and his stance on the Violet Crumble/Crunchie divide.

On the eve of publication of Thai Street Food, his exploration of the cuisine of the noodle stalls, soup vendors and papaya-pounders of Bangkok and surrounds, London-based Australian Thai authority David Thompson sits down at Sailors Thai on a sunny Sydney morning to talk to Pat Nourse about kanom jin fermented rice noodles, the complexity and dynamic nature of Asian hawker foodways, opening a Thai restaurant in Thailand and why you shouldn't put your photographer in the back seat.