The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

This Must be the Place, Sydney

Luke Ashton & Charlie Ainsbury, This Must be the Place, Sydney

Luke Ashton & Charlie Ainsbury, This Must be the Place, Sydney

Sydney cocktail-lovers, here's some news to raise a glass to. Two of the nation's finest bartenders, Luke Ashton (late of Vasco) and Charlie Ainsbury (latterly a frontman at Eau de Vie), have joined forces like a cocktail bartending Voltron to give the local drinks scene a serious shake and stir. This Must be the Place opens on Oxford Street on Wednesday, February 18, and with so much skill behind the bar (both Ashton and Ainsbury have represented Australia in the Diageo World Class international finals, so having both under one roof is almost unfair) there's plenty to look forward to. Here's the inside scoop.

There are two parts to the formula
While the main bar, on the first floor of the Oxford Street space, is being fitted out, a pop-up bar will open on ground level. This temporary space may become a permanent fixture, but for now it's a Spritz bar, specialising in more the white-wine kind than the Italian Aperol or Campari variety.

Cocktails are king
Expect to see drinks made from the likes of "lengthened cold-pressed juices or house-made sodas with seasonal shrubs and syrups," Ashton says. That could be The Emerald City, which combines lime, white vermouth, gin and pineapple, or something as outré as the Rose Gold, which gives rosé a twist with quinquina liqueur and grapefruit oil. There'll be one or two cocktails on tap, a rotating craft beer, and a "base wine macerated with seasonal fruits and herbs" fortified with a shot of a spirit, liqueur or apéritif. Classic drinks will be available in variations "to encourage devotees of the Negroni, for example, to try all the delicious half-children they gave birth to". There'll be food, but not a lot of it to start.

They want you to feel comfortable
The pair want to create a space and a style of service that's "professional but casual, caring and sincere" - a bar that's as easy to walk into as a café. "A place to drop into for a quick drink on the way home," says Ashton, "or somewhere to while away the evening with friends." The design, Ainsbury says, is plywood, matte black, white, teal and metal surfaces with a concrete floor and touches of reclaimed timber.

They're leaning green
"We'll be looking to use as many whole ingredients as possible to minimise waste," Ashton says. The aim, he tells us, is for the bar to have "an environmental and social conscience". They plan to achieve this through simple efforts: using surplus lemon peel for house-made syrups and lemonade, say, or crafting their own sodas and cold-pressed juices, and making sure all waste is composted where possible. "Nothing major," says Ainsbury. "We just have to be more aware of what we're throwing away."

This Must be the Place, 239 Oxford St, Darlinghurst, NSW

This article was updated in February, 2015.

Newsletter

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

Latest news
Handpicked Wines opens a cellar door in Sydney
10.12.2016
Top drops: December 2016
08.12.2016
50/50 Sazerac
05.12.2016
Royal Mail Hotel unveils $2.8 million cellar
02.12.2016
El Diablo
02.12.2016
The Everleigh's summer of cocktails
01.12.2016
GT
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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Whisky Jerx, Sydney

Ben Blair, Reece Griffiths and Lee Potter Cavanagh aren't op...

Handpicked Wines opens a cellar door in Sydney

Acting as an all-encompassing sensory and educational space,...

Seven new Sydney bars opening soon

Fear not, Sydney. Melbourne might have its wine bar crawl so...

Drinks for Dry July at PS40

We head down to Sydney bar PS40 for some tips (and recipes) ...

Signature Drink: The Baxter Inn’s Charlestown

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

Pilu’s Cherry Negroni

An improvement on the perfection that is the Negroni? Certai...

Level Six’s Third-Course Fizz

Unlikely bedfellows that they may be, eucalyptus and whisky ...

Black’s Leisure Suit

Taking it easy with a late-spring refresher.

Freda’s Mezcal Margarita

Take your Margaritas to the next level with the smoky citrus...

The Baxter Inn’s Cheever Gibson

The Chekhov of the suburbs, one of the great American master...

The Bar at the End of the Wharf's Big William's Warmer

Lusty, boozy, potent and ever so slightly lewd, it’s a cockt...

The Hazy Rose’s Black Bush Kitty

A nutty, boozy libation fit to do nanna proud.

Popolo’s Bloody Maria

The Bloody Mary takes a southern Italian turn – for the bett...

The Island Bar's Luigino

An Americano-ish refresher well worth getting marooned with....

Bulletin Place’s J-Pop Sour

A spiced citrus curiosity for your autumn drinking pleasure....

get the latest news

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

×