GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Rene Redzepi announces MAD Symposium at Sydney Opera House

Chef Rene Redzepi will revive his MAD food festival for a one-day adventure at the Sydney Opera House...

Lawyers, Guns and Money: a preview

What's next for the owners of Melbourne's Lee Ho Fook? An Asian cafe called Lawyers, Guns and Money...

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

12-hour barbecue beef brisket

"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

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.


You might also like:

Albert Street Food & Wine

Philippa Sibley may have left the building, but Albert St F...

Alchemy

Expansive river views, experienced wait-staff and an accomp...

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

MOST VIEWED IN OUR RESTAURANT GUIDE

Attica

Melbourne, VIC
Attica now has the profile of a first-grade fine-diner (and prices to match), which means...

Rockpool

Sydney, NSW
After 24 years at its home in The Rocks, the quintessential Sydney fine-diner has moved, ...

Momofuku Seiobo

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

Esquire

Brisbane, QLD
There's a palpable sense of game-lifting at Esquire. The sophisticated, Scandi-chic room ...

Andre’s Cucina & Polenta Bar

Adelaide, SA
Andre's kitchen has progressed significantly since opening four years ago as a polenta ba...

Ethos Eat Drink

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

Urbane

Brisbane, QLD
From the first shot of house-brewed kombucha to the doll-sized native fruit infusion that...

Aubergine

Griffith, ACT
The grey-whiskered Ben Willis could pass for a maturing, but certainly not jaded, rock st...
get the latest news

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

×