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 free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

Savoury tarts

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.

Fast autumn dinners

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

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.

New cruises 2017

Cue the Champagne.

1980s recipes

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.

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.

Roti canai

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.

Bar Exuberante preview

Matt Bax, Bar Exuberante

Matt Bax, Bar Exuberante

Two years ago, Matt Bax closed the doors to Der Raum, the game-changing Melbourne bar recognised as one of the world's cocktail trailblazers. Bar Económico took its place - a rollicking "rum brothel" and roaring contrast to the polish and price-point of its predecessor. Tomorrow, though, Bax brings a little bit of that Der Raum magic back with Bar Exuberante, a slick 14-seat complement to its more gregarious sister on the same site.

"They are totally separate but both rooted in rum culture," says Bax. "Just different ends of the spectrum."

The Exuberante end is fine rums and cocktails kicking off at a not-inconsiderable $22 a pop. "Some of Der Raum's famous creations have been revived and, I'd say, improved," he says. "The fanciness is back in Richmond."

Der Raum's famous Hot Cold Piña Colada makes a comeback, while the BX Cocktail No.1, a variant on Der Raum's New York Minute, comprises Carpano Antica Formula vermouth, Luxardo Maraschino, robust barrel-aged bitters, macerated roasted Guatemalan coffee beans and Ron Zacapa 23-year rum.

"Our Zombie, Daiquiri and Mojito are by far the best I've ever tried," Bax says. He checks himself: "I'm a biased, arrogant bastard, but I'm happy to stand behind that claim."

Drinkers who don't dig on rum aren't left sucking their thumbs, either. Bar Americano's Negroni has migrated south of the CBD and the 1864 Manhattan from Der Raum makes a reappearance.

Bax has lost none of his flair for detail. The ice, as at Bar Americano, is branded. "Of course it makes our drinks taste better," he quips. He's lost none of his taste for top-dollar offerings, either, but you get what you pay for. There's a $30 cocktail, The Airmail, which comes with a letter from one of the world's leading bars (Artesian in London, perhaps, or New York's Attaboy). "You also get to send a letter back," says Bax, "all included in the price of the cocktail." Der Raum's flavour chart is back in the form of a cocktail clock, and the rum list has been simplified into a dart board-inspired target.

"Anyone can, in theory, pick the perfect cocktail or nip of rum without knowing anything about either liquid," says Bax. "It took me about six to nine months to get these two features perfect."

As for the theme, a sort of imperial-era hotel chic: "It's the love child of every pompous hotel I've ever stayed in," he says. "I cringed when I later heard about Wes Anderson's Grand Budapest Hotel coming out, but I'm a massive fan so I don't care about the comparisons."

Bar Exuberante, 438 Church St, Richmond, Vic, (03) 9428 0055

Newsletter

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

Latest news
Archie Rose’s latest gin is inspired by autumn in Japan
10.03.2017
Hot Plates: Avenue C Wine Co, Canberra
15.02.2017
Signature Drink: Sweetwater’s Basil Smash
13.02.2017
Ten top vermouths to try
09.02.2017
A guide to celebrating Peru’s National Pisco Sour Day
03.02.2017
Australia's new crop of urban wineries
02.02.2017
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
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...

The Galley Room’s Herbie Hancock

Watermelon. Honey. Lemon. Gin. Just add summer.

1806’s Eros Gin Fizz

Yoghurt drinks are coming at you thick and fast.

The Den’s 20th Century

An uptown classic from a downstairs favourite.

Romeo Lane’s Fortunato

Bourbon meets the complexity of sweet and dry Sherry in The ...

Cocktails by the batch

Did the cocktail game just get easier? We look at why more a...

Tony Starr’s Kitten Club’s Mexican Divorce

This is one D.I.V.O.R.C.E. that’s easy on the palate and the...

Mama Baba’s Amaretto Sour

Go Greco-Italo retro with George Calombaris, some almond-fla...

Bar Americano’s Rock and Rye Collins

An old-school DIY favourite, ripe for a spring fling.

Whisky & Alement’s Hot Brick

The thinking person’s cure for seasonal affective disorder. ...

Bar Economico's Poco Loco Ti Punch

A smoky take on the classic precursor to the Daiquiri.

Elk Room's Whisky Freezer

Fresh as it may be, this drink comes with a pedigree.

Brooks’ Grassy Knoll

Shooting to thrill with a hint of the wild Aubrac.

Signature drink

A not-so-soft drink from the deeper recesses of the cocktail...

Cocktails by the batch

Did the cocktail game just get easier? We look at why more a...

get the latest news

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

×