The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Ananas Bar & Brasserie
French
  • 12-18 Argyle St,
    The Rocks,
    Sydney, NSW
  • (02) 9009 0806,
    ananas.com.au
  • Lunch Mon-Fri noon-3pm

    Dinner Mon-Wed 6pm-midnight, Thu-Sat 6pm-10pm

Ananas Bar & Brasserie
-33.858636,151.207933

With a soundtrack laden with dance beats and a dark, moody interior, Ananas could easily be mistaken for a nightclub. But a taste of expertly pan-roasted pork cutlet with excellent crackling, wedges of caramelised apple and an artichoke and tarragon purée or escargots baked in a herb butter that sings of France will reassure you the kitchen means business. There's skill, too, in the preparation of the whole baked flounder - its butter-doused flesh falling off the bone at the touch of a fork. The restaurant's namesake makes its début at the end of the meal in a Piña Colada-like extravaganza: pineapple candied, dehydrated, made into a sorbet and a soup, all tied together by coconut mousse and a sprinkling of sherbet. Service is friendly, if a little lost, and if you find yourself waiting for your entrée 45 minutes later, the French-leaning wine list is an excellent place to seek refuge as you pass the time.


You might also like:

Bang, Sydney restaurant review

Panache could be a watchword for Bang, Surry Hills’ first fo...

A Guide to Sydney

Take a personal tour of some of Sydney’s more flavoursome hi...

At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $19-$36

    M $34-$42

    D $9-$26

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Paul McGrath

MOST VIEWED IN OUR RESTAURANT GUIDE

Ethos Eat Drink

Hobart, TAS
There's lots to love about this locavore restaurant. Hidden at the end of a covered lanew...

Momofuku Seiobo

Sydney, NSW
The location might seem, at best, inspired by a Ginza viaduct, and the kitchen team has a...

Chianti

Adelaide, SA
A respected elder of the Adelaide restaurant scene, Chianti has delighted diners with its...

Porteno

Sydney, NSW
Get the skirt steak. Sure, the fire-licked pork and lamb offerings from the asado pit are...

Attica

Melbourne, VIC
One of Ben Shewry's great strengths is his ability to transform the potentially hokey int...

Smolt

Hobart, TAS
Smolt manages to be most things to many people. With its welcoming, mid-century-modern in...
get the latest news

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

×