11 images

Icebergs Dining Room & Bar overlooking Bondi Beach.


1/11

A hot, hot night

Partnering with pioneering Italian design house Alessi, we celebrated a showcase of the world's most exciting food, drink, travel and hotel trends, with a dinner designed by Icebergs chef Monty Koludrovic.

Guests included some of Australia's most exciting food and design talents such as Brisbane hospitality czar Damian Griffiths, Melbourne designers Maddie and Becc Sharrock from Studio Twocan (whose work appeared on the tables of the Noma Australia project), the team from Paddington's Unicorn Hotel, Kenny Graham, Jake Smyth, Sarah Doyle and
Elvis Abrahanowicz, along with chefs Phil Wood (Rockpool), Darren Robertson (Three Blue Ducks), Dan Hong (Mr Wong), Luke Powell (LP's Quality Meats), Clayton Wells (Automata) and Paul Carmichael (Momofuku Seiobo), Nicky and Troy Tindill of Hamilton Island and designer George Livissianis and his wife, Beccy Iland.

The Bondi restaurant provided a glamorous backdrop to the event, which kicked off with a battery of Aperol Spritzes and canapés of fried pizza dough with anchovy and pickled beetroot, and tartlets of whipped cod roe, trout roe marinated in geranium with wild sorrel. For the entrée, the kitchen offered Sorbello tomatoes and a king prawn risotto fragrant with saffron and orange, followed by platters of Rangers Valley sirloin and roast corn-fed chicken and peppers.

Alessi Australia chief executive officer, Anne Sullivan, said the Hot 100 was the perfect affiliation for the Italian brand. "This is a true celebration of the best things in life, from food, wine and travel to, of course, design," she said. "At Alessi we believe that good design soothes the soul and we are proud to say that Alessi makes the ordinary extraordinary. Alessi is a brand that is on the rise here in Australia and its events like this one with Gourmet Traveller that are ever so important, and our brands are synonymous with quality and uniqueness."

Anthea Loucas Bosha, Gourmet Traveller's editor, honoured the Hot 100 nominees in turn, saying, "Tonight is a celebration of your talent, innovation and creative spirit." 

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.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

more collections

Email your friend

Send this link to your friend or yourself via email.

get the latest news

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

×