The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Automata
Modern Australian
  • 5 Kensington St,
    Chippendale,
    Sydney, NSW
  • (02) 8277 8555,
    www.automata.com.au/
  • Lunch Fri-Sat noon-3pm

    Dinner Tues-Sat 6pm-10pm

Automata
-33.884932,151.201653

If the name conjures images of something chilly, the reality is anything but robotic. Sure, the decorative detailing, involving valves and steel flanges, has a touch of the Fritz Lang about it, but the warmth and buzz of the place (projected in no small part by the impressive floor team) makes it more of an engine room than assembly line. All the pistons are firing in the open kitchen, certainly. The lumpen plates are duff, but chef Clayton Wells's compositions are perfectly tuned. He presents onions both pickled and cooked to softness as a foil for grilled bonito on kombu butter, throws a toasty scatter of za'atar over duck hearts and roasted lettuce for texture, and slips the surprise of capers into an inspired, texturally daring dessert of yoghurt sorbet, plum and bee pollen. The set five courses fly fast and fun, but the bar menu is perfect for even shorter attention spans, especially taken in conjunction with the feisty, foxy drinks offer.  


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • 5 course tasting menu $88 

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Clayton Wells

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