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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Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

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.

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.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

And the winners are...

"Very nice, thank you" was chef Andrew McConnell's not quite numerically accurate response when asked for a three-word summation of his feelings about Cutler & Co. being named Australian Restaurant of the Year. Pascale Gomes-McNabb, the restaurant's designer, was more succinct: "It's f***ing awesome".

"That's absolutely frightening," McConnell said as he accepted the award. "This award is not about me, it's about Cutler & Co. It's about an incredible front-man, Adam Cash, a seriously hot sommelier, Sally Humble, and a very talented designer, Pascale Gomes-McNabb. I'd also like to thank my right-hand man, John Paul [Twomey], the head chef of Cutler & Co., who I've been fortunate enough to work with for over six years now." McConnell also thanked his business partners, Frank and Sharon van Haandel, before his words were drowned by applause.

It was, safe to say, a decision that went over well with the assembly of Australia's top cooks, waiters, wine people and bartenders. It probably didn't hurt that this year's major winner was named in Melbourne, at that most Melbourne of Melbourne restaurants, Flower Drum.

The announcement of the top spot in the nation's 100 best restaurants was the culmination of six months' hard slog by GT's reviewers. It was also the highlight of a very special evening. Though Flower Drum rarely hosts events of this kind, chef Anthony Lui and manager Jason Lui pulled out all the stops to make it a night to remember. The Drum is well staffed at all times, but reinforcements were called in nonetheless, resulting in what almost seemed to be a waiter for every two diners. Spring onion pastries and tempura-like fried garfish fillets made superb canapés (we couldn't keep Neil Perry away, truth be told), and other highlights were crab-rich Shanghai-style steamed dumplings with red vinegar, and deeply savoury slices of Blackmore full-blood wagyu beef cheek braised with ginger, red date and garlic.

Channel Nine's Leila McKinnon, meanwhile, kept things fresh as host. "I only wish the Logies were this fast-paced," she said, "and I think you know which awards ceremony has the better food." Between McKinnon's jokes and glamour and the photographers staking out the entrance, the Oscars-of-food buzz was greater than ever. On the drinks front, our partners at Signé, the premium drinks division of Pernod Ricard Australia, contributed plenty of élan, from the Perrier-Jouët Champagne apéritifs to the after-party's Chivas Regal nightcaps. In addition to our sponsors Signé, Ilve, Vittoria Coffee, Qantas and Škoda, we thank the chefs and restaurant people of Australia, not to mention the diners and drinkers, for making this such an interesting business to write and read about. "Vision, team, result," was Cutler & Co. maître d' (and Maître d' of the Year nominee) Adam Cash's three-word take on their success, but we'd like to run with Sally Humble's slightly longer offering: "Cheers to you guys."

More Restaurant Awards

To find out who won the other awards in the Gourmet Traveller 2011 Restaurant Awards, check out our Restaurant Awards section, including coverage of previous years, video footage from the awards ceremony and much more.  

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