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.
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What is this heat going to ruin next?
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.
As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Massimo Bottura and more are coming to the Sydney Opera House.
Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.
Counting down from 20, here are this summer's most-loved recipes.
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.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
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.
"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."
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
Massimo Bottura and more are coming to the Sydney Opera House.
Anton Forte and Jason Scott like to go their own way. And for
this pair of Sydney hospitality professionals, it has paid off.
Starting with the runaway success of their Darlinghurst basement
dive, Shady Pines, which they opened in early 2010, they went on to
equally well-received Baxter Inn and Frankie's Pizza, and have
gone on to inspire a score of imitators nationwide. Now, in opening
their first restaurant, in the Sydney CBD, the founders of the
Swillhouse group are taking a gamble and stepping outside their
comfort zone. Will Restaurant Hubert put a current through the
Sydney dining scene the same way their bars electrified the drinks
Scott and Forte have crafted a restaurant so restauranty it's almost a parody of restaurant craft. Follow the stairs down to what was once the Celestial Chinese Restaurant on Bligh Street (yes, another subterranean location) and you find yourself in a sepia-tinged collection of rooms lined with timber and leather, banquettes and bars, dimly lit with tiny fringed lamps and hung with framed posters of French booze. It even has a stage. "We want fat businessmen drinking Burgundy and shiraz out of beautiful glassware with Frank Sinatra crooning over the speakers," says Forte. "We want glamorous ladies drinking icy-cold Martinis. We want cool kids with glasses peering off into their mineral water."
But the menu is no joke; nor is the wine list. Bringing edge to the food is star recruit Daniel Pepperell; they're hoping he can do for bistro what he did for trattoria food at 10 William St, giving the classics just enough backspin to turn heads as they come out of the kitchen. As the dishes he shares here may indicate, Pepperell is unafraid of embracing the glimmering aspic of tradition on one hand while playfully courting irreverence on the other, dosing the gratin with kimchi and giving shiitakes the à la Grecque treatment. On the wine front they've got Andy Tyson, a graduate of Monopole, the Wine Library and Buzo, aided and abetted by mmanager, Anthony Moore, also late of Monopole.
"Initially we wanted a restaurant where we could have a crème brûlée and a schnitzel on the same menu," says Scott. But the concept tightened in focus along the way. "It evolved into more of a big-night-out restaurant than just a little cosy wine bar."
And the Swillhouse team likes a big night out. Before they were bar czars, Scott clocked time on the floor as a waiter and sommelier at Ivy, North Bondi Italian Food and Foveaux, while Victorian-born Forte has a CV that includes Becco, The Melbourne Supper Club, Lotus and The Victoria Room, where the pair met.
"We've always loved restaurants, and dining out has always been something we've been passionate about," says Forte. "It was working in restaurants where we developed the style that has become Swillhouse's signature - we want rigid service standards but we want them delivered by people who are really cool in a place that has plenty of buzz. That's what we're about and we want to see if we can test our mettle and do that in a restaurant of our own."
Recipes by Restaurant Hubert:
Restaurant Hubert, basement, 15 Bligh St, Sydney, NSW, restauranthubert.com
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