Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Five recipes for carrot cake

Whether paired with cream cheese, ginger, orange icing or caramel, carrot cakes are an autumnal sensation. Here are four to try.

Reader dinner: Cirrus, Sydney

Grilled cos with whipped mullet roe and cured egg yolk

Grilled cos with whipped mullet roe and cured egg yolk

Talk about big shoes to fill. First it was Noma's Sydney home. Now, on the same waterfront site at Barangaroo, comes Cirrus. The fourth establishment from Brent Savage and Nick Hildebrandt, the names behind Bentley, Monopole and Yellow, it's a step in a new direction. The focus is seafood but, says Savage, it's also about new flavours.

"The type of cooking we're doing at Cirrus is very different to our other restaurants," the chef says. "The palate is much broader. We're using native ingredients, but there's also umami and Asian undertones."

The inspiration behind the restaurant's name is the (broadly) cloud-shaped Anadara building in which it's located. The interior designed by Pascale Gomes-McNabb, Savage and Hildebrandt's collaborator on Bentley, Yellow and Monopole, is warmer and more eclectic than the Noma fit-out.

"Pascale still has quite a few tricks up her sleeve," says Savage. "There are some weird and wacky elements, including a vintage speedboat hanging from the ceiling."

Join us and be among the first to savour this new direction. The menu kicks off with a platter of oysters, marinated prawns and cured cobia, followed by raw kingfish in yuzu. Whole snapper in a native-pepper sauce, to share between two, is steamed then baked and served with crisp fried warrigal greens, saltbush, basil and mint. Rounding out the meal is a chocolate cake layered with orange jelly, orange marmalade and wattle cream. "Wattle has a real depth about it," says Savage, "like coffee, so it works really well with the chocolate."

Hildebrandt is recognised as one of the top sommeliers in the country (and Gourmet Traveller's 2015 Sommelier of the Year), so you can count on the wine side of things being as exciting as the food.

Read our interview with Savage and Hildebrandt about the Cirrus menu and design inspiration here.

Comparisons with the site's previous tenant, Savage says, aren't something to which he and the team have given much thought. "Cirrus is about having delicious, sustainable seafood in a casual setting. Noma was a once-in-a-lifetime experience; we're hoping that people want to, and can, come back to Cirrus again and again." We're there.

Join us for dinner at 6.30pm on Monday 24 October at Cirrus, 23 Barangaroo Ave, Sydney, NSW. The cost of $140 includes four courses and matched wines, and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 8214 0505. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au

 

Cirrus reader dinner menu

* Oysters, prawns and cobia
2015 Domaine du Belle Vue "Gabbro" Muscadet, Loire Valley

* Kingfish with yuzu, daikon and black bean
2016 Unico Zelo "Jade & Jasper" Fiano, Riverland, South Australia

* Snapper and sour native-pepper sauce
2015 Circe Pinot Noir, Gippsland, Victoria

* Chocolate, wattle and orange cake
2010 Domaine Bertrand-Bergé Rivesaltes Grande Réserve Ambre, Languedoc-Roussillon

 

Newsletter

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

Latest news
Chido Govera on Hope
19.04.2017
Negronis with The Godfather
18.04.2017
Mezcal mini-festival at Tio’s Cerveceria, Sydney
31.03.2017
Gourmet Institute Event 1: David Thompson
30.03.2017
Gourmet Institute Event 3: Colin Fassnidge
30.03.2017
Gourmet Institute Event 4: Ben Devlin
30.03.2017
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...

On a high note

Australia’s restaurant stars took a well-deserved night off ...

Sanpellegrino Cafe Society awards

Sanpellegrino announces the winners of its Sydney Cafe Socie...

Jaeger-Le Coultre 180th birthday

Swiss watch company Jaeger-Le Coultre celebrated its 180th b...

NICI cocktail party

The National Indigenous Culinary Institute introduced its ne...

Best at Est

Est's crack troupe of waiters is ferrying an extra-special l...

2006 Perrier-Jouet Belle Epoque

Glasses of Perrier-Jouet Belle Epoque sparkled as the Champa...

Absolut Oz launch party

Bondi's Bucket List might not quite be East Egg but that did...

2014 Sydney Carnival at Royal Randwick

Randwick gets a taste of Melbourne Cup glamour this autumn r...

Taste of Sydney 2014

Time to strap on the eating boots, folks: Taste of Sydney is...

Calvisius caviar launch

It's one of those "tough job, but someone's got to do it" mo...

Little Sydney 2014 recap

The Little Sydney marquee space at Royal Randwick, featuring...

Sydney Festival 2015

Sydney Festival director Lieven Bertels shares his pick of t...

GT reader dinner: Billy Kwong, Sydney

Billy Kwong has reopened in new Potts Point digs and you can...

Nespresso launches decaf

Nespresso has released a new range of decaffeinated Grands C...

get the latest news

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

×