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NEW RESTAURANT OF THE YEAR

MoVida Sydney, NSW
How could it possibly work? MoVida is Melbourne; Melbourne is MoVida. Or at least so the thinking went. And then Frank Camorra, Andy McMahon and a host of the family's other top guns moved north for several months to prove that, yes, indeed, it's a moveable feast. Worse, the restaurant's success prompted the unthinkable: could the Sydney restaurant be... better?


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2014 GT Restaurant Awards nominations

The Oscars of the open mouth, the Nobel Prize of noble provisions, the Emmys of eating: the Gourmet Traveller  Restaurant Awards are upon us.

Here's the shortlist of nominees for our GT restaurant awards, which will be announced as part of the launch of our new restaurant guide next month - along with the naming of the big one: Restaurant of the Year.

Words Max Allen, Fiona Donnelly, Sue Dyson & Roger McShane, Michael Harden, Pat Nourse, Max Veenhuyzen

Photography Julian Kingma, William Meppem, Frances Andrijich, Chris Chen, James Geer, Jason Loucas

The Christmas issue

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

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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.

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.

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.

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."

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.

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