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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)

Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Pea and ham soup

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Business class: Melanie Grant

Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.

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