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.

Shark Bay Wild Scampi Caviar

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

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

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.

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.

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."

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.

GOMA Restaurant
Modern Australian
  • gallery of modern art,
    stanley pl,
    South Bank,
    Brisbane, QLD
  • (07) 3842 9916,
    www.qagoma.qld.gov.au
  • Lunch Wed-Sun noon-3pm

GOMA Restaurant
-27.606036,152.891645

Who knows why this light-filled gallery adjunct only opens for lunches, but if limited hours spark the kind of culinary creativity that's on offer, we'll happily forgo dinner. A seven-course dégustation is exceptional; ditto cleverly matched wines for $50. The food is precise, technically complex, and evokes a real sense of place. At dessert, wattleseed custard arrives in the guise of a dot painting, the subtly coffee-flavoured cream obscured by a fine mist of Daintree chocolate, the surface dabbed with vanilla curd. Seared wallaby loin sits on saltbush-laced black pudding "rubble", Illawarra plum and smoked potato alongside. Service levels don't equal the finesse of the kitchen, but it's a nitpick. Moreton Bay bugs poached in house-churned butter are paired with dulse and sea spaghetti, dialling umami up to maximum, with flavours further boosted by a crustacean oil-enriched saffron broth, poured at table. Masterful.


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:
  • E $16-$24

    M $28-$35

    D $14-$16

    Dégustation $75

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Josue Lopez

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...

Aubergine

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

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.

×