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.

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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Union Dining
Modern Australian
  • 270-272 Swan St,
    Richmond,
    Melbourne, VIC
  • (03) 9428 2988,
    www.uniondining.com.au
  • Lunch Wed-Sun noon-3pm

    Dinner Tue-Sat 6pm-10pm

Union Dining
-37.825953,144.999387

The new terrace adds a touch of glamour, but the principles of this pacesetting Richmond restaurant remain unchanged: consummate brasserie cooking and a staff devoted to diner contentment. Looks-wise, Union Dining channels a classic continental bistro or trattoria, but it has a distinctly Australian personality, thanks to Nicky Riemer's passion for local and seasonal ingredients. The commitment even extends to an intriguing, exclusively Victorian and European wine list. Pair an apéritif with Sicilian-style sardines, filleted and stuffed with pangrattato and parmesan. Salads and some savoury plates - including Portarlington mussels, clams, cotechino and cannellini - come in single or sharing sizes. Riemer's versatility shines in fusion dishes such as Hopkins River beef turned into a satisfying tagine warm with spice. Scoops of house-made ice-cream and gelati are a perfetto end to proceedings.

 


You might also like:

Italian renaissance

Carlton, the Melbourne suburb that brought Italian cuisine a...

Da Noi

While many chefs bang on about provenance, few can top Piet...

At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $15-$22

    M $29-$39

    D $12-$15

  • Feature:
  • BYO
    Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended

    (BYO Tue)
  • Chef:
  • Nicky Riemer

MOST VIEWED IN OUR RESTAURANT GUIDE

Ethos Eat Drink

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

Momofuku Seiobo

Sydney, NSW
The location might seem, at best, inspired by a Ginza viaduct, and the kitchen team has a...

Hentley Farm

Seppeltsfield, SA
Taking cues from Scandinavian earthiness, Hentley Farm chef Lachlan Colwill is boldly mod...

Porteno

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

Smolt

Hobart, TAS
Smolt manages to be most things to many people. With its welcoming, mid-century-modern in...

1889 Enoteca

Brisbane, QLD
Get the potato gnocchi with pork and fennel sausage - there simply isn't a more skilfully...

Attica

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

Esquire

Brisbane, QLD
There's a palpable sense of game-lifting at Esquire. The sophisticated, Scandi-chic room ...
get the latest news

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

×