The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

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Gerard’s Bistro
Middle Eastern
  • 14/15 James St,
    Fortitude Valley,
    Brisbane, QLD
  • (07) 3852 3822,
    www.gerardsbistro.com.au
  • Breakfast Sat-Sun 8am-11am

    Lunch Tue-Sun noon-3pm

    Dinner daily 6pm-10pm

Gerard’s Bistro
-27.456352,153.038883

A kitchen pass framed with mismatched timber and pickling jars should be your first clue that Gerard's is no jardin-variety bistro. Then there's the frequent use of geometric patterns, the room's eye-popping palette of blues and greens, and splashes of Lebanese red on the brilliant wine list (by the glass, no less) - all pointed reminders this loud Fortitude Valley diner is a long way from France. Most telling, however, is Ben Williamson's single-page menu of Middle Eastern and North African savoury dishes. Richly charred octopus tentacles accented emphatically with chilli and green strawberries are typical of Williamson's thinking, just as rosewater scented watermelon cubes keep local spanner crab on-brand. Staff cheerily decode the menu (laham nayeh, incidentally, is lamb tartare made magical with cured egg yolk and preserved lime). Composed desserts such as the goat's milk posset maintain the energy through to the finish.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • Shared dishes $8-$62

    D $14-$18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Breakfast
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Ben Williamson

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