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.

Recipes by Christine Manfield
21.02.2017

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.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Press Food & Wine
Modern Australian
Press Food & Wine
-34.925637,138.598203

Occupying a former printing house, Press specialises in meat hot off the wood-fired grill. Farmyard-to-plate offerings are fearlessly carnivorous, with dedicated raw and offal sections (hello brains, tongue, sweetbreads). An entrée of grilled squid offers the whole body, scored with stripes, and a salty sluice of green chimichurri (soak it up with house-baked bread, cleaved by waiters on a sideboard). Coorong Angus Scotch fillet is served impeccably medium rare on caramelised onion with mushroom sauce, although a side salad is too generously dressed for textural contrast. Slick, heritage-inspired interiors (exposed brick, original floorboards, bar tables and booths) provide the right setting for long-lunching business types. Round out the meal with good cheese (which trumps the simple dessert offerings), an expertly prepared espresso and a Tasmanian single malt. Wine, craft beer and floor staff are all impressively global. Press play.


You might also like:

Assaggio

Assaggio's very red, very mod fit-out has undeniable flair,...

Ruby Red Flamingo

Once a bastion of Baptist morals and Victorian manners, thi...

At a glance

  • Food:
  • One Star
  • Wine:
  • Three glasses
  • Price:
  • E $10-$24

    M $26-$48

    D $14-$17;

    tasting menu $68

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Andrew Davies & Will Doak

MOST VIEWED IN OUR RESTAURANT GUIDE

Salopian Inn

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

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...

Grossi Florentino

Melbourne, VIC
They don't make restaurants like this any more. The royal-blue carpets. The wood panellin...

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 ...

Esquire

Brisbane, QLD
Esquire isn't a restaurant for everyone. Control freaks, for instance, won't like letting...

Peel Street

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

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

×