Lennox Hastie, Firedoor, Sydney
Cooking with fire connotes all kinds of rusticity. Step into Firedoor, though, and Lennox Hastie will turn those preconceptions on their heads. As a wielder of the flame, his signatures are precision and subtlety. His highly considered cuisine is light, tight and like nothing anyone else is doing in the country. He has moved the goalposts for how good grilling can be, regardless of whether it's scary-fresh seafood, ultra-aged steak or plain old greens.
IN SHORT A new kind of delicious born from the oldest of cooking traditions.
Presenting the nominees for this year's Gourmet
Traveller Restaurant Awards, our tribute to the nation's
finest talents in the kitchen, on the pour and on the floor.
Hey Australia, slow down - you're opening so many great places to eat and drink it's almost getting hard to keep up. But keep up we have, tirelessly taking knife and fork, chopstick and spoon in hand, combing the country for the sort of eating and drinking experiences that will brighten your day. It could be something as involved as a tasting menu from a talented chef or as simple-seeming (and satisfying) as a well-poured drink, or a friendly face working the dining-room floor.
We invite you to dig in to the shortlist of great Australian talent - some new, some established - and then join us in celebrating them when we announce the winners of our restaurant awards in our September issue in a few short weeks.
Words Max Allen, Fiona Donnelly, Sue Dyson
& Roger McShane, Michael Harden, Pat Nourse, David Sly &
Photography Simon Bajada (Africola), Luke Burgess (Franklin), Rob Shaw (Firedoor, Fairbairn, Hastie & Zanellato), Marcel Aucar (Mastrovincenzo, Brae, Crichton, O My & Cheung), Andrew Finlayson (Billy Kwong, This Must be the Place), Jason Loucas (Pialligo), William Meppem (Three Blue Ducks, Fleet), AJ Moller (Trinkle, The Gresham), Peter Tarasiuk (Bar Clarine)
Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Instagram’s most famous cake, plus a few other sweet hits, is heading south.