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 and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Recipes by Yama Kitchen & Bar

Yama Kitchen & Bar

Yama Kitchen & Bar

Quick, hot and tasty. That's what Yama's all about, says Michael Ryan. "We're all about cooking the sort of food we wanted to eat when we went to the snow with family or a group of friends," Ryan says. "The last thing you want in that situation is fine dining."

Ryan is best known for his acclaimed fine-diner Provenance, in the Victorian high-country town of Beechworth. Last year he and his wife, Jeanette Henderson, teamed up with long-time friends Hamish Nugent and Rachel Reed from Tani Eat & Drink in Bright to open Yama, a pan-Asian eatery in the ski town of Mount Hotham. "We wanted to create a completely different experience at Yama to our other restaurants," he says. "We're re-creating the casual style of dining we like in Melbourne, where there's no set pattern to the meal and you just order as you go, sharing dishes full of big punchy flavours. Most of the dishes only have three or four elements, so they're relatively simple to cook."

While Ryan has a long-held interest in Japan and its food - his menu at Provenance is heavily influenced by the cuisine - and Yama takes its name from the Japanese word for mountain, it's not Japanese. There are nods to Japan in, say, a mash-up dish of prawn toast with elements of okonomiyaki and katsu, or the miso butter that coats baked kipfler potatoes, but the vegetable bibimbap, chockfull of spicy kimchi, and the Taiwanese fried chicken speak more to fun, easyeating Asian flavours from all over the region.

"It really is a collection of our travels through Asia," says Ryan. The offer is rounded out with booze-friendly bar snacks such as ikan bilis, steamed pork buns and spicy lamb Xi'an burgers. "Every night around nine we pull a curtain across the middle of the restaurant to divide the restaurant from the bar," Ryan says. "The bar has a great cocktail list.

"It's the sort of place we'd like to go and have a drink, and the sort of drinks we want to drink. It's pretty selfish, really. Depending on who's around, it becomes an intimate little after-party."

Big-flavoured, rib-sticking Asian-inspired sharing dishes are perfectly pitched to the snow-bound crowd, but if you can't make it to Mount Hotham during the snow season, feast on the recipes here, straight off this season's Yama menu.

Try these recipes by Yama Kitchen & Bar at home:

Prawn toasts

Taiwanese fried chicken

Thousand-layer pork belly

Bibimbap

Potatoes with miso and pecorino

Roasted broccoli with roasted sesame sauce

Honey and ginger ice-cream and lemon curd doughnut sandwiches


Yama Kitchen & Bar, lot 1F Great Alpine Rd, Mount Hotham (Hotham Central), Vic, (03) 5759 3456, yama.net.au

Newsletter

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

Latest news
Our chocolate issue is out now
27.03.2017
Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
Seven recipes that shaped 1980s fine dining
21.03.2017
What is aquafaba?
20.03.2017
Eight recipes from Flour and Stone
20.03.2017
A homage to classic 1970s recipes
13.03.2017
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...

David Blackmore denied farm permit

Wagyu producer David Blackmore may have to abandon his Victo...

Myrtleford Butter Factory reopens as King Valley Dairy

After a 12-month hiatus, one of Australia's best butter prod...

get the latest news

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

×