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.

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.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

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.

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.

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.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Press Food & Wine
Modern Australian
Press Food & Wine
-34.925885,138.598261

The buzz hasn't faded at Press Food & Wine. Its upbeat take on neo-bistro dining - from serious meats from the wood grill, offal and French classics to raw fish options and a supreme beef burger - remains a crowd-pleaser two years after its impressive opening. Chic, casual décor sets the mood in twin dining areas: plush booths and a spectacular bar upstairs, and bench tables beside wood-panelled walls downstairs. Meat is the big attraction of the paddock-to-plate menu, from sweetbreads roasted with anise and honey, to tomahawk rib-eye steak, nicely pink ras el hanout lamb rump, or half a roasted Berkshire suckling pig that feeds 10 or more. A strong wine list spans the globe, from natural wines to older vintages, with impressive quality in the restaurant's own wines made by Steve Pannell. Befitting Press's bistro origins, its smart range of cheeses wins out over a dessert menu offering Eton mess and bombe Alaska.


You might also like:

Assaggio

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

Kenji Modern Japanese

The playfulness of the decor - lime-green and pumpkin walls...

At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $12-$25

    M $16-$45

    D $12-$18

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Andrew Davies

MOST VIEWED IN OUR RESTAURANT GUIDE

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 ...

Ethos Eat Drink

Hobart, TAS
There's lots to love about this locavore restaurant. Hidden at the end of a covered lanew...

Attica

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

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...
get the latest news

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

×