Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

Hunter Valley NSW travel guide

Our guide to the best of the region.

Petite Mort
Modern European
  • 225 Onslow Rd,
    Shenton Park,
    Perth, WA
  • (08) 9388 0331,
    www.petitemort.com.au/
  • Lunch Thu-Fri noon-2.30pm

    Dinner Tue-Sat 6pm-9pm

Petite Mort
-31.961073,115.811392

While his peers have eased up on the gels and tweezers, Petite Mort's Todd Stuart continues to cast proven flavour pairings in elaborate, highly worked modern plating. Fabada, for instance, turns the Spanish stew into a miniature cauldron lined with couscous and slices of tangy chorizo, the traditional white beans turned into a velouté added at the table. Steak and eggs is reimagined as beef shoulder with a dainty tile of potato and a thick yolk sauce, while kombucha jelly is the twist on Stuart's standby salmon, seaweed salad and wasabi sorbet. The wine list is in dire need of a spell-check, and the offer by the glass doesn't quite fit the menu, but drinkers have access to some interesting gear, lesser-seen Burgundies and French spirits among them. Giving diners the option of substituting dishes on the dégustation is thoughtful, while the hushed, bare-brick room and the polished service remain true to fine-dining ideals. 


You might also like:

Divido

To those who dream of the old country, Divido is the modern...

MOM Dumpling House

Sino-themed furniture and decor. Animated conversations in ...

At a glance

  • Wine:
  • One glass
  • Price:
  • 3 courses $64

    Dégustations $115

  • Feature:
  • BYO
    Licensed
    Vegetarian
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Todd Stuart & Hans-George Ogrissek

MOST VIEWED IN OUR RESTAURANT GUIDE

Aløft

Hobart, TAS
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-...

Brae

Birregurra, VIC
Prepare to enter a picture of the countryside framed by note-perfect Australiana but pain...

Da Noi

Melbourne, VIC
First-timers should know a couple of things about Da Noi. First, there's no menu. Second,...

Attica

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

1889 Enoteca

Brisbane, QLD
There's no better place in Brisbane to enjoy regional classics and seek out exciting, low...

Bar Lourinha

Melbourne, VIC
Turning 10 has added spring to Bar Lourinha's step. Not that this perennially crowded fav...

Aubergine

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

10 William Street

Sydney, NSW
What a difference a year makes. After a variety of guest-chef talent passed through it, t...
get the latest news

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

×