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.

What is this heat going to ruin next?

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Massimo Bottura and more are coming to the Sydney Opera House.

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

To celebrate our first-ever Clean Eating issue (on the stands right now!) we chat to Daniel Riley, an acclaimed dancer with Sydney's Bangarra Dance Theatre, about how he eats on and off the stage.

GT’s food and style director chats about working on our first-ever Clean Eating issue, and her biggest chocolate weakness.

The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.

Some of Australia’s finest chefs are teaming up with hot talent from all over the world when the Melbourne Food and Wine Festival descends on Melbourne this April.

David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.

Missing in action since Rockpool reopened as Eleven Bridge last year, Phil Wood's bar menu returns with classics, hand-rolled pastas and new "steamed sangas" inspired by the success of his Deliveroo burgers.

Team Ormeggio have opened a breezy new restaurant with seafood and a wood-fired oven a highlight. Here's a look inside.

Spend a weekend filled with cooking demonstrations, communal lunches and more dedicated to all varieties of tomato at Sydney’s Royal Botanic Gardens.

The trailer for season three of the Emmy-nominated Netflix series, Chef's Table, has been released ahead of the season launch on 17 February.

Gelato master John Crowl has been lifting the world’s gelato game since 2011.

Two of Sydney's inner west favourites are teaming up in aid of cancer research.

Good things come to those who wait.

An unsatisfied government consultant leaves her career to make free-range sausages. How’s that for a democracy sizzle?

No cowboys are to be found at Albion’s newest smart-casual spot. Instead there’s plenty of charcuterie, batched cocktails and a slick fit-out.

There goes Saturday.

Ever tried gunpowder-seasoned salmon?

Big plans are afoot as Rockpool Dining Group expands north.

Here for a good time, not a long time.

You can take the boy out of Barbados but you can’t take the big-hearted Bajan spirit out of Paul Carmichael’s Christmas spread. The chef from Sydney’s Momofuku Seiobo shares the greatest hits from the generous table his mother lays on for the big day back home.

Top Australian chefs back a new campaign to raise money and community support for the people of Syria.

Over 300 varieties of garlic have inspired this unusual festival, just a short drive from Melbourne.

From pasta to souvlaki to a decent glass of wine in Prahran, try these three new venues we’ve had our eye on this week.

You’ve got just a few weeks left for one last taste of Perth's fine dining powerhouse.

Sydney's long lost Moon Park is popping up down south for a Korean-Mexican collaboration.

Fatherhood meant Anthony Bourdain had to settle down – in the kitchen. With his daughter now his main customer, he tells Peter Meehan, he decided to tackle home cooking.

Pilu at Freshwater's sweet little kiosk is about to become a wine bar.

Featuring flavour-packed fresh recipes and a bonus 70-page cruising issue.

Text your knowledge with our quiz.

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour, Surry Hills' powder-pink themed modern Lebanese eatery, has announced a series of guest chef dinners. First up? Shane Delia.