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The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

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New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Gourmet Traveller reader dinner: Gordita, Brisbane

Steve Harry, Gordita, Brisbane

Steve Harry, Gordita, Brisbane

Join us at Fortitude Valley's Gordita for an evening of Spanish-influenced food and stellar wine.

"Gordita" means "chubby" in Spanish. That might sound harsh, but in Spanish-speaking circles it's a term of endearment - mostly reserved for your loved ones. It's also the name of Jamie Webb's Spanish-inspired kitchen and bar in Brisbane's Fortitude Valley. And trust us there's plenty to love about it.

Previously at Webb's Cabiria, chef Steve Harry has been at Gordita for just six months. Born in Sudan and having spent time in Egypt, he takes inspiration from different European and Africa cuisines, and prefers to focus on the ingredients of a dish. "We have a few Spanish staff at Gordita and when they talk about their food, they mention how vibrant and alive it is, and how fresh all of their ingredients are," says Harry, "I take that same approach when devising our menu."

The restaurant's house-cured pig jowl will kick off proceedings, followed by the likes of Sunshine Coast redclaw yabby with parsnip and nasturtium, or a dish of Dutch cream potato, barley and bone marrow. Matching Spanish wines and cava, courtesy of Wingara Wine Group, will be served, while the summery lavender, elderflower and coconut sorbet will suitably conclude this Fine Dining Lovers event. "Some might call it fancy, but I think it's simple and contemporary," says Harry. Just the meal for you and your gorditos.

Join us for dinner at 7pm on Monday 27 April at Gordita, 11b/100 McLachlan St, Fortitude Valley, Qld. The cost of $120 per person includes wines by the glass, S.Pellegrino and Aqua Panna waters, and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (07) 3666 0605. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

Gordita menu
* Blood Orange Sangria (Spanish tempranillo, spiced rum, S.Pellegrino Aranciatta Rossa)

* Wattle seed and rye sourdough with kefir-cultured butter

* Pig jowl with sage and onion caramel

* Sunshine Coast redclaw yabby with parsnip, vanilla, nasturtium, prawn oil and sea blight

* Goat's milk, wild rocket, almond oil, pomelo, salad burnet and chestnuts

* Dutch cream potato cooked in mushroom stock, egg yolk, barley and bone marrow

* Wagyu tri-tip with black garlic and bitter leaves

* Coconut sorbet with lavender and elderflower

SPONSORED BY FINE DINING LOVERS


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