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.

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.

Shark Bay Wild Scampi Caviar

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

Taming the Wilderness

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

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.

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.

88
Gerard’s Bistro
Middle Eastern
  • Gerard’s Lane,
    14/15 James St,
    Fortitude Valley,
    Brisbane, QLD
  • (07) 3852 3822,
    www.gerardsbistro.com.au
  • Lunch Tue-Sun noon-3pm

    Dinner Tue-Sun 6pm-10.30pm

Gerard’s Bistro
-27.456615,153.039784

They're smokin' in Ben Williamson's open kitchen: smoked curd adding a little mystery to roasted quail stuffed with date, rose and figs; smoked almonds in a stand-out dish of fried spicy cauliflower spiked with currant grapes; smoked potatoes and eggplant; burnt onions, butter and bread in several other richly flavoured shared plates on the modern Levantine menu. Most are bold enough to stand alone; however, the marriage of pickled carrot and lamb tagine with an Iranian "jewelled rice" pilaf studded with saffron, sour cherry, pomegranate and nuts should be celebrated. Finish with more spice and sweetness - maybe spiced date cream or smashed chocolate, Turkish delight and pistachio curd. The confidence in the kitchen is matched on the floor, in the well-priced globetrotting wine list and in the geometric fit-out combining white brick, mosaic tiles, wooden planks and mid-century furniture. Smokin'.

 


You might also like:

Brisbane’s Restaurant Two will close on Christmas Eve

Last drinks are called for Brisbane fine-diner Restaurant Tw...

Aquitaine Brasserie

The name is a nod to France's south-west gastronomic heartl...

At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • Shared dishes $7-$39

    D $16

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Ben Williamson

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...

Da Noi

Melbourne, VIC
While many chefs bang on about provenance, few can top Pietro Porcu for commitment to the...
get the latest news

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

×