The summer issue

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.

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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

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.

GT reader dinner: Monster, Canberra

Sean McConnell, Monster, Canberra

Sean McConnell, Monster, Canberra

Secure your place for dinner at the mighty Monster in Canberra's hottest hotel. It's one you won't want to miss.

Sean McConnell's restaurant, in Canberra's benchmark Hotel Hotel, is more than living up to its name. "We called it Monster not quite knowing how appropriate that name would become," he says. "It's a big one."

It's big on character, big on ideas and even bigger on diners - McConnell and his crew cater to walk-ins as well as guests at the hotel, Gourmet Traveller Boutique Hotel of the Year, plus there's a solid room-service offering from the same kitchen.

McConnell and the Hotel Hotel team have steered clear of typical hotel food, serving vibrant, imaginative, tasty dishes. "We wanted to push the boundaries," he says. "It's the sort of menu you could sit and graze from for hours."

For this month's Fine Dining Lovers reader dinner, McConnell presents a menu off the pages of Gourmet Traveller, starting with South Coast oysters, followed by a bright plate of kingfish crudo with burnt ruby grapefruit and lightly pickled fennel, and the Monster jaffle, rich with poached yabby meat. A Turkish-inspired sticky braised lamb shoulder is the main event, while a strawberry, rhubarb and pink peppercorn crumble ends things on a spicy-sweet high.

"A dish needs to have various elements of texture, temperature and colour, but it also has to be delicious," says McConnell. Delicious indeed. See you there.

Join us for dinner at 6.30pm on Monday 24 August at Monster, NewActon Nishi, 25 Edinburgh Ave, Canberra, ACT. The cost of $120 per person includes eight courses, wines by the glass, S.Pellegrino water and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 6287 6287. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

MONSTER MENU
* A selection of South Coast oysters
* Kingfish crudo, burnt ruby grapefruit, pickled fennel, anchovy
2015 Eden Road Canberra Riesling

* Yabby jaffle, horseradish, crème fraîche
* Mulloway, broad beans, peas, almond cream, mojama
2013 Collector Lamp Lit Marsanne

* Roast beetroot, shankleesh, almond, onion and dill
* Celeriac, Jerusalem artichokes, puffed rice, parmesan
* Slow-roasted lamb shoulder, pistachio, pomegranate, yoghurt, vine leaves, brik
2013 Clonakilla O'Riada Shiraz

* Rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream
2013 Lerida Estate Botrytis Pinot Gris

SPONSORED BY FINE DINING LOVERS

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