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.

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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

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.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Da Orazio Pizza + Porchetta
Italian
  • 3/75-79 Hall St,
    Bondi,
    Sydney, NSW
  • (02) 8090 6969,
    daorazio.com
  • Lunch Sat-Sun noon-3pm

    Dinner daily 5pm-10pm

    

Da Orazio Pizza + Porchetta
-33.889695, 151.271584

If Da Orazio didn't already have a subtitle, we'd suggest something along the lines of "How Maurice Terzini Got His Groove Back". After a turbulent de-merger with his former business partner, chef Robert Marchetti, Terzini has brought his trademark intense focus to a pizzeria. It might seem like a scaling back of ambition after the hangar-like Neild Avenue, but in these tighter confines Terzini is flourishing. Chef Orazio d'Elia turns out not just excellent renditions of pizza and porchetta (the juicy pork-packed panino is a must), but finds room on the concise menu for the likes of grilled Abruzzese-style lamb skewers and pappardelle with richly savoury rabbit ragù that are much better than they really need to be. Wine and dessert are more on the adequate side, but not so much that the illusion crumbles. Capable staff are intent on getting you fed and getting you out; it's not a place to linger, but it's no less fun for that.




You might also like:

Bang, Sydney restaurant review

Panache could be a watchword for Bang, Surry Hills’ first fo...

A Guide to Sydney

Take a personal tour of some of Sydney’s more flavoursome hi...

At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $10-$19

    M $18-$26

    D $9-$12

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Orazio d’Elia

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...

Esquire

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

Chianti

Adelaide, SA
A respected elder of the Adelaide restaurant scene, Chianti has delighted diners with its...

1889 Enoteca

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

Attica

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

Smolt

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

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

×