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.

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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Cape Lodge
Modern European
Cape Lodge
-33.735563,115.038253

As the white tablecloths, discreet service and muted soundtrack imply, dinner at this soigné dining room is an utterly classic affair. Michael Elfwing's dishes gratify the most when the Swedish-born chef keeps the edit tight: slices of juicy duck breast teamed with kale and duck jus, perhaps, or a fat steamed bug tail underscored by a bright sauce of spring onion and lemon verbena. While genteel waitstaff proudly extol the provenance of ingredients, this connection with seasonality occasionally feels forced - the deployment of fennel flowers in a kingfish tataki and cucumber salad a case in point. Even if you're not retreating to one of the lodge's plush rooms, imaginative desserts such as crunchy shards of apple with cinnamon ice-cream and a parsnip-spiked crème anglaise make a fine send-off, and Margaret River trophy wines share cellar space with well-priced local cuvées and intriguing imports.


You might also like:

Albert Street Food & Wine

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

Aravina Estate

The family-friendly nature of Aravina explains the terracot...

At a glance

  • Wine:
  • Two glasses
  • Price:
  • 4 courses $110,

    Tasting menu $145

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Michael Elfwing

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...

Porteno

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

Hentley Farm

Seppeltsfield, SA
Taking cues from Scandinavian earthiness, Hentley Farm chef Lachlan Colwill is boldly mod...

Smolt

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

1889 Enoteca

Brisbane, QLD
Get the potato gnocchi with pork and fennel sausage - there simply isn't a more skilfully...
get the latest news

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

×