The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

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

    Dinner Tue-Sun 6pm-10.30pm

Gerard’s Bistro

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:

Aquitaine Brasserie

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


Mark Newman's cassia beef cheek is the type of dish that ce...

At a glance

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

    D $16

  • Feature:
  • Licensed
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
  • Bookings:
  • Bookings essential
  • Chef:
  • Ben Williamson



Amaru is dressed to impress. A one-time shopfront turned into an intimate 34-seat restaur...


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

Momofuku Seiobo

Sydney, NSW
The location might seem, at best, inspired by a Ginza viaduct, and the kitchen team has a...


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

Da Noi

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

Cafe Di Stasio

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

Ethos Eat Drink

Hobart, TAS
There's lots to love about this locavore restaurant. Hidden at the end of a covered lanew...


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

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