chefs + restaurants

First Taste: Royal Mail Hotel

Dunkeld, a tiny town of 450 souls, is the unlikely repository for what is probably Australia’s best cellar.
chefs + restaurants

First Taste: Cumulus Inc.

This whimsical restaurant has taken Melbourne by storm, but the kitchen is serious when it comes to quality.

Cooking Schools: The Unlimited Cuisine Company

Tony Tan, a Malaysian-born Aussie, has a seemingly unlimited knowledge of Chinese, Nonya, Thai, and Indian cuisines.
May 2008

Cooking Schools: Sydney Seafood School

Short of the famous Tsukiji market in Tokyo, it’s hard to think of a more fitting location for a seafood school than the Sydney Fish Market.
May 2008

Spicy Crab Spaghettini with Preserved Lemon

The combination of flavors here is quintessentially Australian, inspired by far-flung sources and joined together in a unique way.
May 2008
diary of a foodie

Gourmet's Diary of a Foodie: Australia

These Aussie foodies show us how to create a “slow food” feast, while revealing a deeper message.

chefs + restaurants

First Taste: Rockpool (fish)

High-profile ponytailed chef Neil Perry closed his Sydney restaurant Rockpool, which had existed since 1989, did a breakneck two-week makeover and reopened as Rockpool (fish).
travel + culture

Seven Reasons to Love Melbourne

food + cooking

Black Gold

The idea of fresh black truffles in the middle of summer is already setting tongues—and wallets—flapping.
travel + culture

Not Just Any Fusion Cuisine

Officially the capital city of the state of South Australia, Adelaide is unofficially the capital of the Australian wine industry.
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