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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Secret Tuscany

A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Discovering Macedonia

Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Recipes by Clayton Wells, Automata

Clayton Wells

Clayton Wells

Clayton Wells shares recipes from Sydney's Automata, translating fine-dining food to an easy-going lunch with friends.

Automata chef Clayton Wells makes entertaining sound easy. "Prepare as much ahead of time as you can, drop everything on the table at once and then join the party," he says. It all sounds very casual and seems at odds with the chef's background: before opening Automata, his first solo restaurant, six months ago, Wells was sous-chef at Sydney fine-diner Momofuku Seiobo and he's also clocked kitchen time at Tetsuya's and Quay.

The five-course tasting menu at Automata, in Chippendale's refurbished Old Clare Hotel, shows just as much polish as Wells' glittering CV, but with the party dial turned up a notch or two. "We're pretty free-flowing," he says. "We change a dish or two every week and don't overthink things too much - we just come up with something that's tasty and roll with it."

Wells might be rolling with it, but his attention to detail never wavers.

He builds flavour with the likes of mushrooms, seaweed stocks and fermented juices, and turns to native coastal herbs and blistered fruit for sweetness and tang.

For an off-duty lunch with friends this translates to soy-pickled eggs with black garlic ("they can be done a week before, so on the day all you need to do is put them on a plate," he says) and light and bright dishes such as raw kingfish with crème fraîche, shiso and finger lime.

Since the restaurant opened last spring, plenty has been said about the steamed hapuku, but where that particular fish comes veiled under a sheet of wet laver, the chef's take on flounder here is very much ready for its close-up: the fins, head and skin are removed, the rich butter sauce tinged a vibrant green by wakame. "It takes a little longer to prepare but it's a great way to eat," Wells says, "especially in a group environment where everyone's digging in."

"People still think we're fine-dining, which is great because I love cooking that food," says Wells. "But we've taken the fuss out and scaled back on all the extras. Let's keep it simple and fun."

Automata's lunch menu for six:

Kingfish with crème fraîche yuzukosho, shiso and finger lime

Pickled eggs and onions

Flounder with wakame and lemon butter

Roasted red cabbage with bonito butter

Slow-roasted pork neck, green olive sauce, parsley and walnuts

Radicchio salad with blistered grapes, shallot and za'atar

Blackened pears, vanilla marscarpone and candied hazelnuts

Automata, 5 Kensington St, Chippendale, NSW, (02) 8277 8555, automata.com.au

Newsletter

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

Latest news
Our June issue is on sale now
25.05.2017
What is rou jia mo?
28.04.2017
OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017
Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017
Our Hot 100 issue is out now
24.04.2017
Does Newcastle have Australia’s best eclair?
21.04.2017
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...

Easter lunch recipes

With the cooler autumn weather, heartier flavours begin to e...

Cupcake recipes

Scaled down to little more than a mouthful, tiny cakes take ...

Thomas Keller's sandwich recipes

America's most famous chef takes the smarts and good taste t...

Grilling recipes

Dust off the tongs, fire up the barbecue, and get grilling w...

Neil Perry's Spice Temple recipes

At his new Spice Temple, Neil Perry calls on the more exotic...

Pickle and preserve recipes

When it comes to last-minute entertaining, a lovingly made p...

15 (shameless) chocolate recipes

Mousse, souffle, mud cake and more... welcome to the dark si...

Sexy salad recipes

A salad can be so good when it's done just right. Check out ...

Recipes from Australia's best chefs

Peter Gilmore's snow egg, Justin North's smoked duck egg wit...

Quick winter meals

Fire up the stovetop with these wintry dishes, ready for the...

Comfort food recipes

Take comfort in superb onion rings, juicy roasts, syrupy pud...

Braising recipes

Fire up the stovetop, it's time to braise. Our braising slid...

Comme Kitchen recipes

British-born chef Daniel Southern has made his mark in Melbo...

French alpine recipes

Bask in the warmth of French Alpine-inspired food. Ideal for...

French roast recipes

With books such as Pork & Sons and Ripailles, Parisian autho...

get the latest news

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

×