New South Wales’ Wine Region Will Welcome Its First Ground-Up Luxury Resort in More than 20 Years
Laval Hunter Valley, a 165‑acre luxury resort, will break ground in Pokolbin and open in late 2027, marking the first new‑build resort in the Hunter Valley in over two decades. The development features 65 pavilion‑style villas, a two‑storey Veraia Spa, and a 10,000‑bottle wine cellar curated by Jon Osbeiston. Chef Justin North heads a globally‑inspired culinary program, while private helicopter access and bespoke art installations aim to position the property at the top of Australia’s luxury travel market.
Peppered Pork Cutlets with Mustard Crème and Pickled Cabbage
Peppered pork cutlets are paired with a bright mustard crème and quick‑pickled red cabbage and beetroot. Sweet potato fries, tossed in garlic‑thyme oil, roast until golden, adding a crunchy, fiber‑rich side. The pork is marinated in peppercorn‑infused oil, then seared...
From Western Australia to Arizona: The Best Destinations for Dark Sky Tourism
Dark‑sky tourism is emerging as a $400 million global market by 2030, expanding at roughly 10% annually. Tucson, Arizona, set the standard in 1972 with strict light‑pollution rules and now hosts research‑grade telescopes at Kitt Peak. Destinations across the globe—from Western...
Farra Dining
Farra Dining launched in March 2026 inside the newly opened Hyde Perth hotel, offering a polished Greco‑inspired experience in Western Australia. Chef Aaron Moore, a Belfast‑born cook who cut his teeth in Athens tavernas, leads the kitchen with a menu...
Rosheen Kaul’s French-Chinese Pop-Up, Little Rose, Opens Tomorrow in Fitzroy
Renowned Australian chef Rosheen Kaul launches her French‑Chinese pop‑up Little Rose at 274 Brunswick Street, Fitzroy, from 9 May to 5 July. The neo‑bistro, run with operators James Tait and Luke Drum, showcases Kaul’s “Chinoiserie” menu that reinterprets Asian dishes...
Apple and Roquefort Galette with Rosemary Hot Honey
The article presents a detailed recipe for an Apple and Roquefort galette finished with a rosemary‑infused hot honey glaze. It serves four to six people and requires just under two hours from prep to bake. The tart layers thinly sliced...
Hong Kong Restaurant Mott 32 Will Open in Melbourne Next Year
Celebrated Chinese fine‑dining brand Mott 32 announced it will open a flagship location in Melbourne’s Crown precinct in March 2027. The restaurant, known for its 42‑day apple‑wood roasted Peking duck, joins existing sites in Hong Kong, Vancouver, Singapore, Las Vegas, Dubai, Seoul and Toronto....
Red Wine Pear and Chocolate Tart
The Gourmet Traveller feature presents a Red Wine Pear and Chocolate Tart that blends dark chocolate, poached red‑wine pears, and a hint of Grand Marnier into a rich, yet balanced dessert. The recipe calls for a chocolate‑flavored pastry, a hazelnut‑infused frangipane,...
Sydney CBD’s Most Enduring Night Out
The Establishment precinct in Sydney’s CBD has transformed from an early‑2000s bar into a multi‑venue hospitality hub anchored by Merivale. It now hosts iconic restaurants such as Mr Wong, Palmer & Co, Sushi E and Dan Hong’s Good Luck Eating House, alongside upscale bars...
Venner
Venner launched in February 2026 in West End, Brisbane, embracing a neo‑Nordic philosophy that prioritises simplicity and seasonality. The restaurant is backed by Milquetoast co‑owners George Curtis and James Horsfall and Blume chef‑owner Jack Stuart, with head chef Jack Burgess...
Five Sydney Royal Easter Show Winners You Can Cook with at Home
Gourmet Traveller highlighted five Sydney Royal Easter Show winners that are now available to home cooks: Del Bocia’s buffalo‑cream butter, Printhie Wines’ 2016 Swift sparkling, Stockyard Beef’s Black wagyu, Kenilworth Dairies’ honey yoghurt, and Wilson Family’s sunset late‑harvest olive oil....
Lennox Hastie’s Grilled Whole Flounder with Pil-Pil and Capers
Chef Lennox Hastie showcases a whole flounder grilled over charcoal, finished with a bright pil‑pil sauce of olive oil, garlic, chilli and capers. The fish, about 600 g each, is brushed with oil, seasoned, and cooked in a greased basket for...
Lennox Hastie’s Grilled Octopus with Braised Chickpeas and Sobrasada
Chef Lennox Hastie unveils a grilled octopus recipe that pairs charred tentacles with braised chickpeas, cumin, fennel and preserved lemon, finished with a spoonful of spicy sobrasada. The dish relies on high‑heat caramelisation, smoky pimentón and bright citrus to create...
James Turrell’s House of Light Is a Surreal Art Stay in Japan’s 760-Square-Kilometre, Open-Air Gallery
James Turrell’s House of Light, a meditation house in Niigata’s Echigo‑Tsumari Art Field, lets guests experience curated light shows at sunrise and sunset. The 200‑year‑old timber structure, raised 2.7 m to handle heavy snow, retracts its roof to reveal color‑filled skies...
Lennox Hastie’s Charred Corn with Espelette Butter and Manchego
Chef Lennox Hastie showcases a simple yet indulgent dish: corn cobs grilled until charred, brushed with a homemade Espelette butter, and finished with grated Manchego and chives. The recipe emphasizes the smoky sweetness of caramelised kernels, the bright heat of...