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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We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Kick off winter with a week of cheese tasting.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Our guide to the best of the region.
Small is the order of the day in restaurants, with tight
wine lists showcasing boutique drops, writes Max Allen.
One of the most exciting trends in Australian restaurants is the proliferation of very short, very good wine lists. It's particularly prevalent among newcomers to this year's GT restaurant guide: many of the hottest places offer only a handful of wines - maybe 20 or fewer, including sparkling and sweet - but all are exquisitely well chosen, tempting, delicious and oh-so-right for the ethos of the establishment.
At Bang in Sydney's Surry Hills, for example, spicy Bangladeshi street food can be accompanied by just a dozen or so wines, all Portuguese (a quirky nod to the centuries-old links between the two countries).
At Nel Restaurant near Central, the list features only around 30 wines - 10 of which are offered as the wine matches for the dinner dégustation. And at Chaco Bar in Darlinghurst, there are 15 sakes on offer, and just 12 wines, including three from Japan - and I want to drink all of them.
I feel the same way about the dozen wines at Milk & Honey in Mullumbimby; the 20 wines at Three Blue Ducks in Byron Bay, available by the glass or carafe; and the 20 or so wines (each listed with a detailed, tantalising description) at Fleet in Brunswick Heads.
In Melbourne, the 40 wines and 20 sakes on offer across all styles at Minamishima are a perfect reflection of the focused, precise, minimalist approach to the food; at Franklin in Hobart the list of 40 wines reads like a rollcall of the hipper end of the natural-wine world; and at Africola in Adelaide, the two-dozen bottle selection - classics from Stellenbosch rubbing shoulders with cult wines from the Barossa - is wonderfully in keeping with chef Duncan Welgemoed's homage to both his homeland in South Africa and his adopted home in South Australia.
The wine program at Africola is put together by Welgemoed, sommelier Matt McNamara and bar manager Andrew Cameron.
"It's a snapshot of Duncan's family history," says Cameron. "So we're supporting the wines made by the local producers that he's become friends with, as well as introducing people to both newer South African wines from Swartland and old-school wines such as Meerlust. Which is fun. We get expat South Africans who see those wines on our one-page list and say 'How did you get that? I haven't seen that for 20 years'."
Cameron explains that while there may only be around 20 wines on the list, the selection changes regularly, meaning more producers get a chance to sell small quantities of wine - and customers and staff are constantly finding something new to get excited about.
"You don't need a big list," he says. "I don't think you need two sauvignon blancs, for example; just put one really good one on and then, when that runs out, put something similar but different on so that people can try something new. It's about the art of conversation: doing something different every day so that when regulars come in there's always something new to talk about."
For Astrid McCormack at the tiny Fleet, having a list of 20 or so wines is partly driven by practicality.
"We just don't have much storage space," she says. "And because of the temperatures here and the kinds of wines we're selling (mostly in the natural spectrum, with very low or no preservatives), I'm very aware of the need to handle them properly, so I buy small quantities and turn them over very quickly. Also, a lot of the producers I deal with only make tiny amounts of some wines, so they might only be able to sell me a case of this and a case of that."
As a result, says McCormack, the list at Fleet changes perhaps two or three times a week. As she is mostly sourcing direct from the producers - and composing an evocative note for every new wine as it appears - it's a lot of work for such a short document.
"Some days I think, why am I doing this?" she says. "But I've been amazed how much diners have engaged with the wines. And I think the effort has paid off: it's helped people connect with the wines and really understand the stories behind them."
For Andrew Cameron at Africola, connection is what a small, flexible list is all about.
"I moved here from Brisbane so that I could have these exciting winemakers on my doorstep," he says. "And that's why people go out to eat and drink in restaurants - for those connections, for the stories."
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