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On the banks of the Hawkesbury, Cottage Point Inn’s menu nudges the boat out in a quintessentially Australian setting, writes Pat Nourse.
In a centuries-old rivalry, Copenhagen and Stockholm have been battling it out for the crown of Scandinavia’s coolest city. George Epaminondas umpires a match-point game.
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The inaugural Gourmet Traveller Hotel Guide showcases the premier places to stay around Australia.
A Hellenic twist on a hair-of-the-dog classic.
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Chef Justin North returns to the kitchen, taking up a post at the refreshed Hotel Centennial in Sydney’s Woollahra, promising classic comfort food to warm both heart and belly.
Catching up with a Melbourne culinary champion.
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Put your greens front and centre this autumn with our collection of vegetarian recipes perfect for the cooler months.
Cheesecake and doughnuts are two of our favourite things. It's a no-brainer to combine the two, adding salted caramel for dipping and drizzling.
Crisp roasted pork belly, Fish
and Wine, Coolangatta, Qld
Chef Dean Sammut wowed Canberra diners at Artespresso before seachanging to this beachside locale at the end of 2007, and will be offering his ultra-crisp steamed-then-roasted signature as a winter special, most likely with roast apple and cabbage. Don't miss it.
Rare-breed pig belly with a gentle braise of
green-lipped abalone, handmade silken tofu, Japanese mushrooms and
chive flowers, Quay, Sydney,
Quay's chef Peter Gilmore is pork belly royalty, having been credited with popularising the neo-classic combination of scallops and belly. Here he takes the surf and turf angle in a different, yet equally winning direction.
Slow-cooked pork belly in shimeji mushroom congee, Verge, Melbourne, Vic
Garnished with nori and on a mission to rock your tastebuds, this Dallas Cuddy creation combines Japanese and Chinese influences to great effect.
Western Plains pork loin with slow-cooked pork belly and
seared scallops, Bridgewater
Mill, Petaluma, SA
Le Tu Thai only offers this very attractive dish on Sundays, but with the scallops wrapped in pancetta and Northern Summit cherry vinegar forming the dressing, it's well worth seeking out.
Roast pork, Four Seasons Roasting Duck Restaurant,
Northbridge, WA (375 William St, 08 9228 9883)
Tim Ha rubs Linley Valley free-range pork with salt, five spice powder, sugar and a little vinegar and roasts it in a very hot purpose-built oven for around an hour. The result: golden, bubbled skin and all that oozy fat and tender flesh beneath which sells for bugger all.
Double-cooked Kurobuta pork belly with black pudding and
apple and elderflower purée, Aria, Sydney,
The latest incarnation of this some-time Aria signature sees the old country English marriage of apple and elderflower add perfume to a perfect chock of crunchy-topped pork.
Scallops on pork belly fondant with candied chillies and
burnt ruby grapefruit butter, Vanitas,
Gold Coast, Qld
Steve Szabo takes the scallops-and-belly combo in a new direction with bright flavours to cut the richness.
Crisp pork belly stir-fried with Chinese broccoli, Spice I Am,
Surry Hills, Sydney
A Cantonese-leaning hit from the inner city Thai favourite, this dish nonetheless features plenty of the hot red chilli the restaurant is famous for.
Pork belly with chestnut mushrooms, potato purée, nutmeg
and red wine jus, Restaurant
Manx, Hamilton, Qld
One of Brisbane's hottest new (ish) restaurants presents its pork belly in a more traditional European context.
Roast pork loin and pressed pork belly on slow-cooked
barley and cauliflower, Gills Diner, Melbourne, Vic (360 Little
Collins Street, 03 9670 7214)
A thyme-enriched jus makes a fragrant finish for this rustic, hearty offering at one of Melbourne's more interesting new arrivals.
Chunky chorizo, chicken and vegetable soup
Pork belly, chorizo and breadcrumbs with oranges (Migas)
Crisp pork belly with fennel and white anchovy salad
Salt-cured pork belly with broad bean ragoût
Conchiglie with braised pork belly and radicchio
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