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2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

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Gyoza, jiao zi, gnocchi… is a dumpling by any other name any less delicious? Check out our selection of the best dumpling recipes from around the globe.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Gourmet Traveller National Restaurant Awards

Elite Australian dining and Italian dancing collided in the tastiest of ways at the Gourmet Traveller restaurant awards.

Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Introducing Peter Gilmore's Bennelong cheese toastie

What does an Opera House-worthy $22 cheese toastie look like? In a word, cheesy.

94
Aubergine
Modern Australian
Aubergine
-35.328216,149.141678

The grey-whiskered Ben Willis could pass for a maturing, but certainly not jaded, rock star. These days he's trading flashy riffs for the culinary equivalent of unplugged - respect for produce and a less-is-more ethos. Leatherjacket is delicately poached, while the alliums it shares the plate with impart piquancy and purslane provides crunch. Just-pink, pepper-crusted chicken liver accompanies organic breast meat - with fresh salty-and-sweet bursts from accompanying black fig and prosciutto. Willis really hits a groove on dessert - a dish of liquorice custard and rose ice-cream is a beguiling composition of aniseed and floral tones. Service is seamless and staff move smoothly in the refined, split-level space of floor-to-ceiling windows and tawny tones. The wine list has hits and memories, but forays into edgier genres - including white wines with extended skin contact - keep Aubergine at the top of the local charts.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • 4 courses $80; 5-course tasting menu $95

  • Feature:
  • Licensed
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Ben Willis

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