Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Caveau
Modern European
  • 122-124 Keira St,
    Wollongong, NSW
  • (02) 4226 4855,
    www.caveau.com.au/
  • Dinner Tue-Sat 6pm-9pm

Caveau
-34.422022,150.893374

You're guaranteed to pause at least once during your meal to identify the instrumental song being piped through the restaurant. (It was Clint Mansell's "Requiem for a Dream" that caught us.) But there will be little confusion over the quality of Peter Sheppard's food. This fine-dining, French-leaning restaurant is Wollongong's most awarded, and it's a slick operation. Service is prompt, polite, informed and in harmony with the sophisticated dishes being served (the kitchen preference is for the seven-course dégustation). Roasted pumpkin agnolotti with parmesan powder, pumpkin foam and a rosemary beurre noisette is buttery yet light. Roasted lobster tail with veal sweetbreads, parsnips and smoky speck is another Instagram-perfect dish. Finish with the blue cheese mousse and goat's cheese with baby beets, figs and honeycomb and add in the well-priced wine list and you can see why Caveau continues to impress.


You might also like:

Market Street Cafe

Aaron Cole continues to wow Mudgee and its visitors with hi...

Bistro Molines

There's so much to love about this Hunter Valley favourite:...

At a glance

  • Wine:
  • One glass
  • Price:
  • 3 courses $80 (Tue-Thu);

    Dégustation $105

     

  • Feature:
  • Licensed
    Vegetarian
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Peter Sheppard

MOST VIEWED IN OUR RESTAURANT GUIDE

Geronimo

Launceston, TAS
The design of the Geronimo, its three-sided bar consuming much of the floor space, telegr...

Attica

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

Cafe Di Stasio

Melbourne, VIC
Cafe Di Stasio represents the ideal of dining as a particularly adult pleasure. The exper...

Da Noi

Melbourne, VIC
First-timers should know a couple of things about Da Noi. First, there's no menu. Second,...

Felix

Sydney, NSW
The Merivale group's homage to the French brasserie is well realised. The faithfully recr...

Sean’s

Sydney, NSW
Freshly cut roses from the garden, blushing mangoes lined up on the kitchen pass, and the...

Esquire

Brisbane, QLD
Esquire isn't a restaurant for everyone. Control freaks, for instance, won't like letting...

Quay

Sydney, NSW
Share plates. No bookings. Bar dining. None of these things trouble you at Quay, a restau...
get the latest news

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

×