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.

Shark Bay Wild Scampi Caviar

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

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.

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.

Taming the Wilderness

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

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.

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.

26
Four in Hand
Modern European
  • 105 Sutherland St,
    Paddington,
    Sydney, NSW
  • (02) 9362 1999,
    fourinhand.com.au
  • Lunch Tue-Sun noon-2.30pm

    Dinner Tue-Sat 6pm-10pm, Sun 6pm-8pm

Four in Hand
-33.883824,151.234457

Keen-eyed diners will have noticed there's more to the Four than ever, the dining room expanded by a third. It's a sympathetic renovation, though, most noticeable to the ear, with noise levels midweek to rival what you used to cop only at weekends. It's suited-and-booted Paddington types, hooting over the punchy wine list and hollering for more beers from the main bar of the pub. Good thing, then, that Colin Fassnidge so consistently maximises every drop of flavour from the likes of barely poached red prawns, sitting pretty in a clean ham-hock broth with salty sea greens. Roast chicken reaches new heights paired with celeriac, prunes and the bread it was roasted on (juicy!), while crunchy battered bits of kale make the surprising garnish for veal precisely poached in milk with braised brisket. Desserts (liquorice-poached quince with parsnip, say) are a little kooky and a lot sweet. It's a rollicking good time; long may the Four roar.


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:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • E $29

    M $42

    D $16

  • Feature:
  • Licensed
    Bar
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Colin Fassnidge

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...

Hentley Farm

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

Porteno

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

Smolt

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

Aubergine

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

Attica

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

Press Food & Wine

Adelaide, SA
The buzz hasn't faded at Press Food & Wine. Its upbeat take on neo-bistro dining - fr...
get the latest news

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

×