We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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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.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
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.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
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.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Cue the Champagne.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
Discussing the real issues faced by chefs and producers.
Opening: Any day now
Expect: An exciting drinks list to match a menu of punchy bistro classics.
The bar offering at Restaurant Hubert promises to be as serious as the menu. Hubert is the first restaurant from Sydney's Swillhouse Group, which also operates Shady Pines Saloon, The Baxter Inn and Frankie's Pizza, so what's in the glass will be just as important as what's on the plate. Its opening is mere days away. Well, that was the case weeks ago, and now our craving for Daniel Pepperell's crème caramel is running hotter than ever. Andy Tyson, a graduate of Monopole, the Wine Library and Buzo, is pouring the drinks, aided and abetted by manager Anthony Moore, also late of Monopole. The 150-seat restaurant, a sepia-tinged collection of rooms lined with timber and leather banquettes, features two large eat-in bars, one of which is 12 metres long. See you there for chicken fricassée and a bottle of 2011 Jean Bourdy Côtes du Jura Rouge.
Restaurant Hubert, basement, 15 Bligh St, Sydney, NSW, restauranthubert.com
PS40 bar & factory, Sydney
Opening: This month
Expect: A bar and bottling clinic with serious design chops.
Sydney bartender Michael Chiem (formerly of Sokyo, Cliff Dive and Bulletin Place) and Thor Bergquist (late of Melbourne's Der Raum and the Experimental Cocktail Club in London and New York) are behind PS Soda - a line of natural sodas, syrups and tonics served at restaurants such as Bennelong and Firedoor. Together with designer Livia Lima, the duo has come up with PS40, a new bar and "factory" set to open in Sydney's CBD that will combine a PS Soda bottling clinic and a cocktail bar under the one roof. Next door to coffee-favourite Skittle Lane, the 60-person bar will serve 10 cocktails (a Batanga, say, made with a PS wattleseed cola, a large measure of tequila, lime juice, green coffee and smoked salt) alongside Young Henrys and Wayward Brewing beers and natural wines from the likes of Gut Oggau. On the snacks side, there'll be charcuterie, terrine and a banh mi with shredded pork skin, pickled daikon, pickled carrot and house-made chicken liver pȃté.
PS40, shop 2, 40 King St, Sydney, NSW, ps-soda.com
The Dolphin Hotel, Surry Hills
Opening: This month
Expect: Da Orazio meets the Melbourne Wine Room at revamped pub.
Maurice Terzini, restaurateur and fashion maverick, will add publican to his CV when the new-look Dolphin Hotel opens this month. St Kilda landmark the Melbourne Wine Room serves as a key inspiration for the venue; the pub will be split into a main public bar, an elegant dining room and a wine room that's "twisted in a mod-Italian way", says Terzini. Icebergs executive chef Monty Koludrovic is overseeing the menu, which might include everything from spaghetti with vongole or crab to Roman-style pizza and calamari Sant'Andrea. As for the vino, the wine room brief to new group sommelier James Hird is all about fun; the line-up is likely to feature a "no fuss" $4 XL5 international wine tasting glass, so you can work your way through the list start to finish. Sounds like our kind of local.
The Dolphin Hotel, 412 Crown St, Surry Hills, NSW, (02) 9331 4800, dolphinhotel.com.au
Prince Wine Store Bar, Zetland
Opening: Late June
Expect: Classic wine bar food and a similar vibe to the South Melbourne mothership.
The Prince Wine Store set up shop in Sydney's Zetland about a year ago and now it's getting its own wine bar where punters can drink wines from one of the best independent wine shops in the country at retail prices. Danielle Rensonnet, head chef of Bellota, the Prince's wine bar in South Melbourne, will oversee the Sydney menu, concentrating on standalone produce such as oysters, charcuterie and just a few heartier dishes that will change every day.
Prince Wine Store Sydney, 40 Hansard St, Zetland, NSW, (02) 9663 4665, princewinestore.com.au
Big Poppa's, Darlinghurst
Expect: Rendezvous at the bar around two (and a truckload of other Notorious BIG references).
Lewis Jaffrey of the Swillhouse Group (Shady Pines, The Baxter Inn, Frankie's) and The Lobo Plantation's Jared Merlino are turning late-night Darlinghurst fixture Hello Sailor into Big Poppa's, and it sounds mighty promising. Upstairs will be an Italian restaurant; the chef is yet to be named, but the focus is going to be cheese. The site is licensed till three, with the plan to serve food right the way through. Downstairs, meanwhile, will be a cocktail lounge that plays nothing but hip-hop, from Grandmaster Flash to Kendrick Lamar. (Biggie Smalls, Jaffrey reckons, "was the original big poppa".) On the drinks front there'll be a run of old classics like the Champs-Elysées, Algonquin and a Pegu Club mixed in with some "more playful" drinks like pimped-up versions of the West Indies Yellow Bird and a Sunshine Fizz. Juicy.
Big Poppa's, 96 Oxford St, Darlinghurst, NSW
Opening: September or October
Expect: Earl's louder, fatter long lost brother à la Rodney Dangerfield in a Hawaiian shirt.
From the team that brought us Earl's Juke Joint, Jacoby's will pay tribute to the darker, noir aspects of tiki culture when it opens this spring. The bar takes its name from a character in David Lynch's '90s television series, Twin Peaks: Dr Lawrence Jacoby, a well-known tiki enthusiast. The drinks focus will be firmly on rum classics, and remixing lesser-known tiki drinks from the '50s. All the syrups and shrubs will be made in-house, and the succinct wine list will focus on rosé and orange wines, "echoing the hues of a Hawaiian sunset", says bartender and co-owner Pasan Wijesena. Toasted sandwiches will provide ballast.
Jacoby's, 154 Enmore Rd, Enmore, NSW
Beta Bar, CBD
Expect: Greek mezze and Dirty Greek Martinis above Alpha restaurant on Castlereagh St.
With a modern take on Greek mezze, Beta Bar will open above Alpha restaurant in June, offering a drink-and-snack option for those not after a full Greek feast downstairs. Expect small dishes matched with cocktails, like red mullet grilled on lemon leaves with spanakorizo rice and green-almond "saltsa" with a Dry Tai (gin, ginger, Campari and lime), or feta custard and duck-skin crisps with a Dirty Greek Martini (vodka, cucumber and tomato tea, French vermouth and crushed Volos olives). There'll be a separate private dining room and a glass-encased courtyard featuring a 10-person chef's table and a sunken fire-pit for spit-roasting meats.
Beta Bar, level 1, 238 Castlereagh St, Sydney, NSW, (02) 9098 1111
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