The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

07
The Bridge Room
Modern Australian
The Bridge Room
-33.863211,151.210889

The Bridge Room was until recently one of the few restaurants in its class that continued to focus on service à la carte, which perhaps explains its popularity with the business crowd. On the plus side, the new tasting menu provides an opportunity to try both the steamed scallop pudding (an airy, barely there quenelle packed with flavour, contrasted with the textures of abalone and biltong) and the slow-roasted beets (currant grapes, sheep's milk curd and radicchio butter making it a picture of autumn) in the same outing. Larger courses are typically built around beautifully cooked pieces of protein: grilled lamb loin on walnut cream cut with pickled caper leaves, say, or a buttery fillet of Murray cod, steamed just so, textured with surf clams and celtuce. Service is not as finessed as might be expected in so soigné a room served by so expensive a cellar. But even if the atmosphere isn't perfectly special, the food remains a knockout.  


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At a glance

  • Food:
  • Three Stars
  • Wine:
  • One glass
  • Price:
  • Prix fixe menus $90-$145

    Tasting menu $165

     

  • Feature:
  • Licensed
    Vegetarian
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Ross Lusted

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