Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Food-truck tribulations

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017

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.

The Royal Mail Hotel is changing

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s

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.

Steam ovens: a guide

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

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.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Melbournes finest meet Worlds Best

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

On the House: Bar Rochford in four drinks

Bar Rochford's Nick Smith

Bar Rochford's Nick Smith

In On the House, the tenders of our favourite bars talk us through their spiritual homes, glass by glass. Here's Bar Rochford’s Nick Smith, starting things with easy-slinging sweet and dark vermouth (and vinyl to match).

Canberra. If you said it was on its way to being a destination for hospitality and bars a few years ago, I would have laughed. But its ever-changing scene and easy living has made the political capital the place to be. Straight up, it's an exciting time for Canberra locals and visitors alike.

Bar Rochford is a small wine and cocktail bar hidden away in the 1927 Melbourne Building in the city. We focus on the roots of good hospitality through service, fine food, exciting up-and-coming wine producers and stripped-back classic cocktails. We have a strong focus on the arts, and showcase a large collection of records to match the dynamic vibe. It's a place that everyone comes to drink; from ANU art students and big-glass-swirling lawyers, to mum's mates and the hospitality crowd. The bar has plenty of grunge, but maintains class at the same time. For us, it's an upstairs escape and a great place to work.

To start: Casa Mariol Vermut Negro, Terra Alta, Spain
Pair it with: Jimmy Smith, "Back at the Chicken Shack" (Blue Note Records, 1963)
Ever since we opened in March, people have been coming back for our vermouth list. Cult status? Casa Mariol Vermut Negro served on ice with an orange wedge and a juicy Spanish olive. It's different to most vermouths out there and very approachable for first-timers. It's a sweet and dark drop made from the macabeo grape and around 150 other ingredients. It's an easy sling, tastes like chinotto and is a great introduction to Bar Rochford.

More On the House: Banjo Harris Plane of Bar Liberty, Melbourne.

Next Up: 2016 Commune of Buttons "Fleur Gris" Pinot Gris, Adelaide Hills, South Australia
Pair it with: Roy Ayers, "Red, Black & Green" (Polydor, 1973)
Left-field wines are what everyone's coming in for at the moment, and it's hard to keep up. It's like buying new records from the local store: you've got to keep your ear to the ground to know what's hot. We were allocated a dozen of these funky pinot gris and they ran out the door in just two days. Commune of Buttons are a classic example of the up-and-coming producers giving the older generation of Australian winemakers the middle finger. These wines have a story, a time and a place and don't follow traditional practices. This one's spent four days on skins, is rose in colour and has great grip. We only sell these small allocation wines by the glass so all our customers can have a swirl.

More On the House: Dave Kerr of The Beaufort, Melbourne.

Still Thirsty: Peter Wetzer Blaufränkisch, Sopron, Hungary
Pair it with: The Dramatics, "Whatcha See is Whatcha Get" (Stax/Volt Records, 1971)
By the time you've had a few drinks at Bar Rochford, you should have tasted some of Ian Poy's food. We've got plenty of savoury Old World red wines to match his style of modern Australian/European cuisine. This blaufränkisch (kékfrankos in Hungarian) is hand-harvested with no fining or filtering, giving it the best expression of what organic wines from Hungary should be: lively, fresh and approachable. Definitely a wine on the list to talk about, and one that sits very high on our recommendation list. Fine times.

More on the House: Ed Loveday of Bar Brosé, Sydney.

End On: Gun Club
Pair it with: The Gun Club, "Mother of Earth" (Animal Records, 1982)
By the time you've finished dinner or had a couple of wines, Bar Rochford totally changes face. This is definitely my favourite time of the night. We slow down table service, throw another log on the fire and dim the lights like it's Berlin time. Our DJs keep it lit on Fridays and Saturdays playing everything from '60s R&B and northern soul to old house and disco. The bartenders rattle tin all night, selling a small list of stripped-back classics and some of our own. The Gun Club is a boss-action "all-season" rum cocktail that's been on the list since we opened. It's a mix of Sailor's spiced rum, cherry heering, house-made falernum, Angostura bitters and lime, shaken up and delivered in a frozen glass. This one's best if drunk around the 20-seat rectangular bar alongside your mates but, if not, we also shoot Buffalo Trace until 2am. Cheers!

Bar Rochford, 65 London Cct, ACT, (02) 6230 6222

Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Jennifer Hawkins Sesion tequila

Tequila is the new black. At least it is for Jennifer Hawkin...

Top drops: March 2017

From a floral bottle of English bubble to a tangy gin perfec...

Australian sour beers

Craft brewing in Australia is hitting a sour note, and that’...

Original Sin's Grande Bellezza

A fresh, bright Italian-accented sundowner.

Short restaurant wine lists

Small is the order of the day in restaurants, with tight win...

Mitch Monaghan, Nespresso

We caught up with Nespresso Australia and New Zealand coffee...

Signature Drink: The Baxter Inn’s Charlestown

Grab the mink and the fedora – this Baxter cocktail means bu...

Game up your G&Ts with a Distiller’s Strength Gin

Is this the year of gin going where no botanicals have gone ...

Signature drinks

Thirty of our favourite drinks from Australia's best bars an...

Hot 100 2015 - Drinks

The world is getting hotter and we’re not talking about glob...

Mover, shaker

The best thing you can take to a party, according to cocktai...

How to improve your wine-tasting ability

Drinking wine is more than a matter of taste, writes Max All...

Best Australian red wines for drinking now

Australians are getting a taste for thirst-quenching reds ma...

Best Australian gins

The local gin craze is in full swing. Max Allen taste-tests ...

The art of the cocktail list

In our inaugural Cocktail List of the Year awards, GT cockta...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.