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.

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.

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.

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.

82
MoVida
Spanish
  • 1 Hosier La,
    Melbourne, VIC
  • (03) 9663 3038,
    movida.com.au
  • Lunch daily noon-3pm

    Dinner daily 5.30pm-10.30pm

MoVida
-37.814107,144.96328

A decade on, the MoVida fiesta is still in full swing. It's a tribute to the winning formula Frank Camorra hit on years ago that this transplanted Spanish taverna still delivers some of the best Iberian cooking and drinking in Australia. Service is not as focused as before, but the convivial setting - brick floors, lashings of timber, vintage posters and a kitchen that seems to spill into the dining room - ensures this mainstay of the MoVida empire is still full to bursting most nights with bright young things. The drinks list's focus on Spanish grapes ensures terrific, culturally specific wines to enjoy with refined tapas, such as a bocadillo of juicy smoked eel in brik pastry, or the Sherry-drenched chicken escabeche. Larger raciones plates range from finest bellota jamón to Camorra's irresistible beef cheeks braised in syrupy Pedro Ximénez. To finish, flan is the answer, all silky-sweet custard and burnt caramel.

 


You might also like:

Italian renaissance

Carlton, the Melbourne suburb that brought Italian cuisine a...

The dishes that define Melbourne dining in 2016

For our 50th anniversary issue in 2016, we scoured Australia...

At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • Tapas $4-$35

    D $10

    Chef's menu $75

  • Feature:
  • Licensed
    Vegetarian
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Frank Camorra & Dave Roberts

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...

Porteno

Sydney, NSW
Get the skirt steak. Sure, the fire-licked pork and lamb offerings from the asado pit are...

Momofuku Seiobo

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

Chianti

Adelaide, SA
A respected elder of the Adelaide restaurant scene, Chianti has delighted diners with its...

Esquire

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

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...

Attica

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

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

×