Meet the winners of the 2020 Gourmet Traveller Restaurant Awards
The names and places that should be on your radar.
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Now open: Tetto di Carolina, a handsome new Melbourne bar above Cantina Carolina
This is one good-looking bar, with slick cocktails, whiskies, and a full food menu by the Bar Carolina executive chef.
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An expert’s guide to stocking a wine cellar
A well-stocked cellar should satisfy every taste and occasion with bottles worthy of the wait. And always, always buy wine from your children's birth year.
The latest and greatest wine bars around Australia
Know where to sip in style.
The finalists in the Gourmet Traveller Restaurant Awards 2020
The countdown is on for the restaurant industry night of nights on Wednesday 21 August...
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How I eat: Sam Neill
The actor and winemaker on pinot noir, on-set catering and hurricane shelters.
In this former gold mining spot in the Adelaide Hills, this winery is producing its own liquid gold
A showcase winery in South Australia proves that a Bird in Hand is worth two in the bush.
How to pronounce hard-to-say wine names
Gewürztraminer? Rioja? Moët? Caitlyn Rees, sommelier and wine director of the Mary's Group, helps untangles those wine tongue-twisters.
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A guide to the must-visit wine bars of Italy, region by region
A bottle of Brunello tastes better in the Tuscan countryside, just as a glass of prosecco is best enjoyed by a Venetian canal. Insiders from the wine industry divulge their favourite places to drink in Italy.
Watch: Mary’s Underground is opening tonight in Sydney, with a gun sommelier leading their wine program
The Mary’s Group unveil their latest restaurant and a drinks list that ticks the boxes for local, organic and natural wines.
The best Australian pinot noirs, as chosen by sommeliers
At a recent celebration of pinot noir, Australia's top sommeliers presented the bottles that best speak to the grape's pulling power.
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Raspberry and shortbread syllabub
Whip up this traditional English dessert in minutes. It has a lovely light, billowy texture, offset by the tang of raspberries and buttery crumble of shortbread.
Cask wine: can it taste good?
You can’t put new wine in old bottles, but you can put good wine in kegs – and casks, and pouches – and still not compromise on taste.
Get ready for The George, the newest pub from The Duke of Enmore team
There’s a natural wine bottleshop, and tacos by Ghostboy Cantina.
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A sommelier aims for wine-list equality
When Bridget Raffal stepped into the sommelier role at Sydney's Sixpenny, she noticed one problem - there were no women on the wine list.
The best bars in Sydney
Take a peek inside Sydney’s best watering holes, from underground spirit specialists to the spots with the best ocean views.
The best BYO restaurants in Sydney
Time to open your wine cellar and grab that special bottle: we've narrowed down Sydney's best BYO restaurants.
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Eight buys to give the wine-lover in your life
Gifts that are Bordeaux-line genius.
Your Chablis explainer: tasting notes, varieties and producers
Chablis offers a schooling in taste and terroir and, better still, it's just downright fun. Drink up.
Lesa, Melbourne review
The boys from Embla have levelled up their offering. The wine bar’s first-floor sister restaurant, Lesa, is gathering fans fast – and for good reason.
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Australian gamay hits a high note
Gamay continues to grow in popularity among Australian drinkers and producers. What's more, local winemakers are adding new character to the Beaujolais signature. We take a closer look.
Best New Talent 2019: the finalists
If the next generation of Australian cooking talent is anything to go by, the future of food is in safe hands. Meet our finalists for the Best New Talent award.
Five new red wines that should be on your radar
If you're baffled by the obscure grape varieties turning up on wine lists everywhere, this run-down is for you.
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Bar of the Year 2019: the finalists
From high-concept watering holes to bars with heart and soul, these are the spots you wish were in your neighbourhood (even better if they already are).
Wine List of the Year 2019: the finalists
What does it take to be a finalist for our Wine List of the Year award? Plenty of choice, charming delivery and a dash of personality help - and these three restaurants have got the mix just right.
Sommelier of the Year 2019: the finalists
Enthusiasm. Deep wells of knowledge. An innate ability to read diners' needs. Our Sommelier of the Year finalists in the 2019 Restaurant Awards have all these qualities, and more.
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Top Drops: July 2018
If winter means red wine to you, we've got plenty of recommendations including a robust malbec, a pinot meunier worth cellaring and a lip-smacking young nero.
Rootstock is no more
Australia's wildest wine party has called last drinks.
Cask wine is making a comeback at Sydney venues
If you think wine in a box is a 20th-century embarrassment best left in the past, James Hird, the wine guy at Icebergs and its sister venues, is here to convince you otherwise.
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Sydney’s best wine bars
We've narrowed down Sydney's best wine bars to a tight list of 12 top spots, as seen in the 2018 Gourmet Traveller Restaurant Guide.
Top Drops: June 2018
From the Rhône Valley to Kentucky, the Barossa to Abruzzo, Max Allen's selections this month cover some ground.
Meet your maker: winemaker Adam Carnaby
Talking about the science of sparkling shiraz with Seppelt's winemaker.
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Melbourne wine event Handmade is back – with an after party
It's double the fun this weekend at the Builders Arms, with a tasting of natural wines from across the country followed by a party headlined by out-of-town chefs.
Hobart’s best bars
Whether you're seeking a modern cocktail bar or a good old-fashioned pub, there's something for everyone in the Tasmanian capital. Here are the best bars in Hobart, as featured in our 2018 Restaurant Guide.
A sommelier’s guide to Paris’s wine bars
Sommelier Stefania Genisio, an alumna of Bones, Hong Kong's Belon and Sydney restaurant Fred's, shares her tips for drinking natural in Paris, the wine bar capital of the world.
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Top Drops: May 2018
This May, a barrel-matured sauvignon blanc from the Adelaide Hills and a rich refreshing white from Italy's north-east make it to our favourites list.
A user guide to the Fresh Wine Disco in the Adelaide Hills
Four seasoned wine-world bons vivants give us their rundown of what to expect at this year’s Fresh Wine Disco, part of Tasting Australia 2018.
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Top Drops: April 2018
A powerful and complex gin from Victoria's Macedon Ranges makes our short-list this April, as does an essential cabernet franc from the Loire Valley.
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Mac Forbes adds a bistro to his Yarra Valley cellar door
On weekends, Graceburn Wine Room becomes a casual restaurant by night, offering a tight menu of classic French flavours alongside wines from Forbes and friends.
Where to eat in Victoria’s wine regions
From the High Country to the sea, we round up the best eats across Victoria's wine regions, as seen in the Gourmet Traveller Restaurant Guide 2018, published in August 2017.
Top Drops: March 2018
From a barrel-matured Bordeaux sauvignon blanc to a deep purple cassis made from Tasmanian blackcurrants, here are the drops we're turning to this March.
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Drinking Australia’s native ingredients
Locally made drops - from tonic to golden ale, vermouth to eau de vie - are full of the flavours and aromas of the bush, as the next generation of producers embrace quandong, wattleseeds and more. Here are our picks.
La Stazione, Barbaresco’s winery in a train station
An Australian couple enamoured with nebbiolo has opened a winery and cellar door in a century-old train station in Piedmont. Alecia Wood climbs aboard.
Royal Mail Hotel unveils Wickens
The landmark hotel’s recent renovation bolsters its destination-dining appeal.
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The 2017 Margaret River Gourmet Escape program
Four days, 50 events and plenty of big names.
The wines that define 2017
From pale rosé to red vermouth, Max Allen rounds up the wine styles that define the moment.
AA Gill on how Australians appreciate food
Touring Australia in 2014, AA Gill finds a refreshing attitude to age and a healthier relationship to food than he expects – and a wine to remember. Jock Zonfrillo was there for the fun.
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Baked camembert with confit garlic and white wine
Fondue is back - and easier than ever. Baking in paper means far less cleaning up. What's not to love about that?
Masterclass: Coq au vin
This classic Burgundian braise is elegant in its simplicity, relying on good ingredients and attention to detail.
The Producers: Box Grove Vineyard Verjus
The bright acidity of this verjuice has caught the attention of leading chefs and bartenders.
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Top Drops: August 2017
Zinfandel from David Hohnen and a rare pinot from Bass Phillip made our August short list, as did an exciting new gruner veltliner and a red blend from New South Wales.
Finalists for Sommelier of the Year 2018
Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present the finalists for the award of Sommelier of the Year in our 2018 Restaurant Awards.
Braised chicken with mushrooms
Braised chicken with mushrooms recipe - Heat 2 tsp olive oil or lard in a casserole over medium-high heat, add chicken and brown all over (6-8 minutes), then set aside.
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Lemon saltimbocca with green beans
This classic Italian saltimbocca is easy to make. If you can't find veal, use chicken instead.
Peach, almond and prosecco trifle
Our secret? Poach the peaches in prosecco for a lush peach flavour and a beautiful rosy hue.
Maurice Terzini’s squazzata di cozze
These delicate mussels and tomato broth are best served with crusty bread on the side. Don't be afraid to slurp the broth and scoop at the mussels with your fingers.
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Guy Grossi’s abbacchio alla Romana
This is Guy Grossi's version of the classic roast lamb. Serve it up with some polenta or pepperonata.
Chicken vol-au-vents
Is there anything a vol-au-vent can’t do? Dress them up with poached oysters and caviar or make fast friends with chicken and white wine.
France-Soir’s duck à l’orange
Try this French restaurant classic at home when entertaining as an elegant main.
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The inside guide to sparkling wine
Vignerons around the world—yes, even outside the boundaries of Champagne, France—are now producing an exceptional offering of sparklings to unprecedented quality. Here, your guide to deciphering those in the market and best enjoying your drop of choice.
France-Soir’s steak frites with sauce béarnaise
The classic French combination of steak and fries topped with a dollop of tangy sauce Bearnaise.
Curtis Stone’s osso buco pies
A unique take on the classic Australian meat pie, Curtis Stone shares his recipe for the veal shank and mushroom pies he plates up at LA restaurant Gwen.
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Slow-roasted lamb rack with white beans and black garlic aïoli
Take it low and slow with our recipe for slow-roasted lamb rack with white beans and punchy black garlic aïoli.
T-bones with roast mushrooms, red wine and rosemary
A winter warmer featuring a classic combination: steak and red wine.
Working the flor
Local winemakers are using a centuries-old technique to produce excitingly complex wines.
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Chicken braised with cavolo nero and wine
Wholesome and full of flavour, this quick and easy roast chicken is sure to satisfy.
Beechworth’s new winemakers
An energetic and accomplished new crop of wine talent is taking Beechworth to the next level.
Embla and Marion, Melbourne review
Wine takes centrestage at two new Melbourne bars but the finely tuned menus by no means play second fiddle, writes Michael Harden.
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Cooking with wine
Not that we need an excuse to crack open a bottle, but these recipes take the flavour of white, red and dessert wines and infuse them into meats, seafood and desserts.
On the House: Bar Liberty in four drinks
Welcome to our new series On the House, in which the tenders of our favourite bars talk us through their spiritual homes, glass by glass. First up, Bar Liberty's Banjo Harris Plane.
What not to miss at the Melbourne Food and Wine Festival 2016
Spoiler alert: there's a whole new section dedicated to cheese.
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Grilled beef heart with radicchio and orange
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Cerise
Charlie Ainsbury and Luke Ashton cocktail recipe for the Cerise from This Must be the Place in Sydney.
Afterglow
Charlie Ainsbury and Luke Ashton cocktail recipe for the Afterglow from This Must be the Place in Sydney.
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Provence
Charlie Ainsbury and Luke Ashton cocktail recipe for the Provence from This Must be the Place in Sydney.
Prosecco jelly with melon and buttermilk granita
Emma Knowles recipe for prosecco jelly with melon and buttermilk granita.
Belafonte
Charlie Ainsbury and Luke Ashton cocktail recipe for the Belafonte from This Must Be the Place in Sydney.
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Barbecued scallops with seaweed butter and rye bread
Emma Knowles recipe for barbecued scallops with seaweed butter and rye bread.
Chilled rice pudding with roasted cherries and pistachio
Emma Knowles recipe for chilled rice pudding with roasted cherries and pistachio.
Chicken roasted with wine, basil and capers
Lisa Featherby fast recipe for chicken roasted with wine, basil and capers.
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Crab omelette
Phil Wood recipe for crab omelette from Rockpool, Sydney for Gourmet Institute.
Navarin of lamb
Hell of the North recipe for navarin of lamb.
Onglet pepper steak
Rodney Dunn recipe for onglet pepper steak.
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Poached prawns with cucumber, chervil and lamb’s lettuce salad
Emma Knowles recipe for fast poached prawns with cucumber, chervil and lamb’s lettuce salad.
Mustard-crusted roast beef with peas à la Française
Emma Knowles recipe for fast mustard-crusted roast beef with peas à la Française.
Snapper and clams en papillote with tarragon beurre blanc
Recipe for snapper and clams en papillote with tarragon beurre blanc from Les Bistronomes restaurant in Canberra.
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Côte de boeuf
French recipe for côte de boeuf by Rodney Dunn.
Curtis Stone’s braised short ribs with pomme purée and gremolata
Curtis Stone recipe for braised short ribs with pomme purée and gremolata from his restaurant Maude in Los Angeles.
Duck raviolo with finger lime beurre blanc and caramelised Brussels sprouts
Curtis Stone recipe for duck raviolo with finger lime beurre blanc and caramelised Brussels sprouts from Maude restaurant in Los Angeles.
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Tipo 00’s pappardelle with braised rabbit, marjoram and hazelnuts
Recipe for pappardelle with braised rabbit, marjoram and hazelnuts by Tipo 00 restaurant in Melbourne.
Lamb agnolotti with goat’s milk yoghurt, mint and sumac
Recipe for lamb agnolotti with goat’s milk yoghurt, mint and sumac by Alessandro Pavoni from Ormeggio restaurant in Sydney.
Roast duck with orange, bay, juniper and red wine
Brigitte Hafner recipe for roast duck with orange, bay, juniper and red wine.
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Roasted chicken drumsticks with olives and capers
Pete Evans recipe for roasted chicken drumsticks with olives and capers.
Yabby jaffles
Recipe for yabby jaffles by Sean McConnell from Canberra restaurant Monster.
Orecchiette with cavolo nero and porcini
Fast recipe for orecchiette with cavolo nero and porcini.
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Flat-iron steak with red wine and ginger sauce and crushed potatoes
Fast recipe for flat-iron steak with red wine and ginger sauce and crushed potatoes.
New England-style clam chowder and crackers
Recipe for New England-style clam chowder and crackers.
Baked fish and clams
Recipe for baked fish and clams by Pete Evans.
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Crème brûlée
Recipe for crème brûlée by Pete Evans.
Pork hock croque-monsieur
Recipe for pork hock croque-monsieur by Muse restaurant in Pokolbin, NSW.
