The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

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.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Otis. Brutal by Otis Armada

Otis Armada's 2015 event

Otis Armada's 2015 event

As children we're taught not to play with our food. But don't worry: Otis Armada is here to flip the script.

Otis who? Otis Armada is a Melbourne supper club that celebrates communal dining with food, design, installation, music and wine. It was founded in 2014 by Gus Carmichael of Milton Wine Shop (and a front-of-house alumnus of Supernormal and The Builders Arms), who works with creative directors Laura Clauscen, Lauren Stephens and Fred Mora, and executive chef Ali Currey-Voumard (Cumulus Inc, Moon Under Water).

Clauscen, Stephens and Mora are young art directors and designers from Melbourne who run their own design collectives, Practise Studio Practise and Lucky Prawn. (Mora also has a hand in Malaysian eatery Sugar Prawn in Collingwood.) It's their task to bring the theme of each Otis series to life. "We cook up the whole thing from scratch," says Mora, "from location to tableware, to uniforms to napkins."

This May, the theme is "Otis. Brutal". "It'll be a celebration of the ugly or the overlooked," says Stephens. The menu will balance Currey-Voumard's fascination with raw produce, fermentation and undervalued ingredients with contributions from wine importer Campbell Burton, sommelier James Ahearn (Embla), butcher Troy Wheeler (Meatsmith), and the coffee kings at Bureaux Collective. "While the space oozes brutal, the fare will comfort and excite," says Carmichael.

The event takes place in a warehouse in Melbourne's Clifton Hill, with the presentation and service as carefully crafted as the food to bring a sense of theatre to the experience. It's not about molecular trickery, but guests can nonetheless still expect the unexpected. The first course, for instance, will be a spectacle in itself: autumnal dishes by Currey-Voumard served on a prison tray. "Think liver, sweet jam, crispbreads and cultured butter," says Mora. There are no starched white tablecloths or bentwood chairs at Otis Armada; the team are instead taking cues from the "Brutalist buildings that housed educational institutions and government". Last year diners were instructed to play with their food and draw on tables; this year, they'll sit in rows facing the front of the dining hall like school pupils.  

Brace yourselves, people: things are about to get weird.

"Otis. Brutal" by Otis Armada is part of Brutalist Block Party, a series of events presented by Assemble Papers and Open House Melbourne. Tickets to two new dining sessions have just been released for the previously sold-out 2016 series on Saturday 21 May at 6pm and Sunday 22 May at 1pm. For more information visit otisarmada.com.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017
Melbourne's Tomato Festival is back in 2017
15.02.2017
Sydney’s Tomato Festival returns in 2017
10.02.2017
Young Henrys and Mary’s charity cook up
09.02.2017
Victoria's inaugural garlic festival
02.02.2017
Reader lunch: Fred's, Sydney
24.01.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

All about Derby Eve

It wasn’t just the golden goblets that glittered as celebrit...

The Birdcage: 2014 Melbourne Cup Carnival

Our behind-the-scenes form guide to some of the golden ticke...

Off and racing

There’s no greater party to launch the festive season than t...

Eat-Drink-Design Awards

The 2013 Eat-Drink-Design Awards gongs were handed out last ...

Melbourne Food & Wine Festival 2014

Brace your appetites, Australia. Melbourne Food and Wine Fes...

The Immersery at Melbourne Food & Wine Festival

Top bartenders from around the country will team up with Mel...

Melbourne Salami Festa 2014

Cut it. Clean it. Mince it. Spice it. Mix it. Pipe it. Hang ...

GT reader dinner: River Cafe at Rosetta, Melbourne

Join us for a very special reader dinner with The River Cafe...

OCRF Silver Style Cocktail Party 2014

The Ovarian Cancer Research Foundation and GT co-hosted a gl...

Canturi 10th anniversary dinner

Gems weren’t the only things to shine at a 10th anniversary ...

GT reader dinner: Valentino, Melbourne

Come and enjoy a southern Italian feast at Melbourne’s Valen...

Gatsby greatness

More than a million dollars was raised for the OCRF at the E...

2015 Melbourne Food and Wine Festival recap

Melbourne Food and Wine Festival CEO, Natalie O’Brien, talks...

GT reader dinner: Saint Crispin, Melbourne

Melbourne’s Saint Crispin celebrates its second birthday wit...

Soulfor Wine

Melbourne may have been slow to catch the natural-wine spark...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×