The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Pope Joan
Modern Australian
  • 75-79 Nicholson St,
    Brunswick East,
    Melbourne, VIC
  • (03) 9388 8858,
    www.popejoan.com.au
  • Sat-Tue 7.30am-4.30pm

    Wed-Fri 7.30am-11pm

     

Pope Joan
-37.774888,144.978779

The vintage interiors, cheerful backyard and lust for real food at Pope Joan bring a taste of country hospitality to the inner north. Matt Wilkinson's seasonal-local mantra transcends stale marketing speak in a menu filled with ingredients of the organic, biodynamic and ethical variety. Pope Joan's day begins with breakfast tempters such as banana bread smothered with honey and ricotta and segues into lunches of flash sangers and limited à la carte options. Come evenings, Joan lights the candles and ups the ante with a spectrum of edibles from snacks - Scotch eggs spiked with juicy chorizo and olive - to creative salads like prawn and watermelon with feta and mint. Main courses are comfort eating, whether a chicken Kiev of crumbed Milawa breast or a lamb shoulder steeped with tomatoes and anchovies. The wine list, too, is authentically Victorian. The only thing fake about Joan, in fact, is the Astroturf in the backyard.


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

  • Wine:
  • One glass
  • Price:
  • Sat-Tue 7.30am-4.30pm

    Wed-Fri 7.30am-11pm

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Breakfast
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Matt Wilkinson, Jason Newton & Vanessa Mateus

MOST VIEWED IN OUR RESTAURANT GUIDE

Alpha

Sydney, NSW
Alpha is a modern sort of Greek restaurant, make no mistake, but the Hellenic references ...

Attica

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

Porteno

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

Peel Street

Adelaide, SA
With its stripped-back interior and generous shared plates packed with vibrant flavours, ...

Salopian Inn

Mclaren Vale, SA
McLaren Vale had good reason to rejoice when Karena Armstrong took over the abandoned Sal...

Press Food & Wine

Adelaide, SA
The buzz hasn't faded at Press Food & Wine. Its upbeat take on neo-bistro dining - fr...

Penfolds Magill Estate

Adelaide, SA
The glass-walled dining room overlooking Penfolds' Magill Estate vineyards has reopened i...

10 William Street

Sydney, NSW
For all its artisanal focus, 10 William St is electric. Tables are cramped, the light is ...
get the latest news

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

×