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Best New Talent nominee

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.


2016 GT Restaurant Guide Awards finalists

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 & Max Veenhuyzen

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)

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.

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."

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.

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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