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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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

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.

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.

Seabourn Encore luxury cruise ship

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

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.

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."

65
Lee Ho Fook
Chinese
  • 11 Duckboard Pl,
    Melbourne, VIC
  • (03) 9077 6261,
    www.leehofook.com.au
  • Lunch Tue-Fri noon-2.30pm

    Dinner Tue-Sat 6pm-10pm

     

Lee Ho Fook
-37.815602,144.971308

For all its ghetto laneway cred and savvy playlist, it's what's on the plate that impresses most at Lee Ho Fook. Chef Victor Liong's hip new-style Chinese is a hybrid of classical European training and the food he grew up with, so dishes are often a treat for the eyes as well as the tastebuds. A wreath of raw kingfish arrives crowned in clouds of white fungi and daikon radish roses. The humble potato salad becomes an elegant sheaf of shredded blanched potato scattered with grilled enoki, saucy with ginger and vinegar. Sang choi bao gets a fancy makeover with sticky fingers of wagyu beef and baby cos cups. Wines are arranged by grape variety, sub-ranked by texture and expression and are in keeping with Liong's style - Old World, new techniques. Any misconceptions about Asian desserts vanish in a mouthful of jasmine tea-infused burnt caramel custard, or honeydew melon showered in a cucumber-lime granita.


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $5-$22

    M $18-$38

    D $5-$8

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Victor Liong & Hendri Budiman

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