Pat Nourse

We enlist Momofuku chef David Chang, known noodle enthusiast, to give us his take on Sydney’s most pored-over bowls of ramen. Pat Nourse joins him, spoon in hand.

In a surprise move, Brent Savage and Nick Hildebrandt are pulling up the pegs on The Bentley...

The Côte d’Azur’s cuisine of the sun comes to Sydney thanks to the Fratelli Fresh team’s latest venture, new harbourside bistro Café Nice.

Thai chef Amy Chanta gives gives Pat Nourse an insider’s guide to Phuket that reveals Thailand’s party central is in fact home to a distinctive regional cuisine all its own.

He's made a list and checked it twice. Drum roll, please, for Gourmet Traveller chief restaurant critic Pat Nourse's 10 best dishes of the year (in no particular order).

We’ve made a list and checked it twice. Drum roll, please, for the 10 best dishes of the year (in no particular order).

In imperial Marrakech, Pat Nourse finds a city truly exotic and unspoilt.

We’ve made our decisions and folded our napkins. Please raise your glass to the winners of the 2013 Australian Gourmet Traveller Restaurant Awards.

No other meal is more important, so get up and at ’em: 26 of the most exciting breakfast experiences in the country, in no particular order. Candied bacon, anyone?

Alain Ducasse’s landmark Monte Carlo restaurant Le Louis XV this year turns 25. We celebrate with an excerpt from the French chef’s guide to his favourite places to eat on the Riviera, J’aime Monaco: Ma Méditerranée en 170 Adresses, translated exclusively for GT.

One city, a thousand ways to enjoy it. We asked London insiders – including some of the city’s top chefs – to name the best ways to enjoy the British capital.

The GT team checks in to check out London’s finest stays, from Whitehall’s latest to Mayfair’s finest and Soho’s secret gems. We present the capital’s ultimate 12 hotels, all quintessentially British in style, substance and flair.

The team behind Sydney’s Icebergs and North Bondi Italian Food bring their magic to a bold new venture with a grill-focused Mediterranean menu. Here’s a taste of what’s cooking at Neild Avenue, the restaurant for summer.

One Ultimate Dinner, six superstar chefs. We caught up with them over lunch to talk kitchen technology, the universe and everything.

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.

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.

Whether you can eat it, cook it, drink it, smoke it, fly it, drive it, sail it, shake, rattle, rock and roll it or just simply luxuriate in it, we’ve got 2010’s most compelling food and travel trends nailed. The GT team have combed the globe, polishing plates, swirling glasses and leaving no hot-stone treatment unturned to bring you this sizzling list.

Whether you can eat it, cook it, drink it, smoke it, fly it, drive it, sail it, shake, rattle, rock and roll it or just simply luxuriate in it, we’ve got 2010’s most compelling food and travel trends nailed. The GT team have combed the globe, polishing plates, swirling glasses and leaving no hot-stone treatment unturned to bring you this sizzling list.

Whether you can eat it, cook it, drink it, smoke it, fly it, drive it, sail it, shake, rattle, rock and roll it or just simply luxuriate in it, we’ve got 2010’s most compelling food and travel trends nailed. The GT team have combed the globe, polishing plates, swirling glasses and leaving no hot-stone treatment unturned to bring you this sizzling list.

Whether you can eat it, cook it, drink it, smoke it, fly it, drive it, sail it, shake, rattle, rock and roll it or just simply luxuriate in it, we’ve got 2010’s most compelling food and travel trends nailed. The GT team have combed the globe, polishing plates, swirling glasses and leaving no hot-stone treatment unturned to bring you this sizzling list.

Whether you can eat it, cook it, drink it, smoke it, fly it, drive it, sail it, shake, rattle, rock and roll it or just simply luxuriate in it, we’ve got 2010’s most compelling food and travel trends nailed. The GT team have combed the globe, polishing plates, swirling glasses and leaving no hot-stone treatment unturned to bring you this sizzling list.

Beautiful, breezy and blessed with a stunning coastline, Sydney is Australia’s most spectacular city. We’ve pulled together a hit list of our personal faves, from designer boutiques and stellar restaurants to scenic coastal walks and eclectic art galleries. Yes, this is how the GT team hangs out in our home town (and shows it off to jealous visitors).

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.

A stone’s throw from town, two new guesthouses are luring Sydneysiders with waterside settings and five-star hospitality. Pat Nourse sets seaplane for Berowra Waters while Emma Knowles checks into Pretty Beach House.

Gourmet Traveller food editor Rodney Dunn swapped the horns of city traffic for the honk of geese to set up his farm-based cooking school, The Agrarian Kitchen. Take a tour.

The Harbour City is passing on the pie, stepping away from the schooner and heading to a wine bar instead. We’ll drink to that.

What does Australia’s finest cooking talent whip up come time to clock off? Here are 72 great quick dishes and not a soufflé or tian in sight.

Keep your cool with a selection of drinks from the country’s finest bar talent that are as easy to make as they are to down.

Our handy nationwide guide, recommending what to buy and where, will help minimise your time in the kitchen during the busy run-up to Christmas.

He’s shaken up Sydney’s restaurant scene. Now Tetsuya Wakuda reveals he’s a mixmaster behind the bar, too. Here he shares his love of a well-made drink and some of his own concoctions that are favourites from the bar at Tetsuya’s.

Javier Degen, proprietor of The Spanish Pantry and importer of fine hams, gives us the lowdown on jamón.

A pea eggplant is, as you might have guessed, a very small eggplant – more the size of a large marble than a pea, in truth. They’re typically cooked whole in Thai soups and curries, and pop in the mouth when you bite them, releasing a burst of bitterness that combines nicely with richness or […]

Pork belly recipes Porchetta Chunky chorizo, chicken and vegetable soup Pork belly, chorizo and breadcrumbs with oranges (Migas) Crisp pork belly with fennel and white anchovy salad Salt-cured pork belly with broad bean ragoût Conchiglie with braised pork belly and radicchio   Crisp roasted pork belly,Fish and Wine**, Coolangatta, Qld ** Chef Dean Sammut wowed […]