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.

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.

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.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

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.

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.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Regional restaurant of the year 2008: Nu Nu, Palm Cove, Qld

Among the many things we love to love about Nu Nu is the way in which it’s good all day long. With Jason Rowbottom from Punch Lane on the floor and Pearl’s Nick Holloway running the kitchen, it’s like a little piece of Melbourne’s scene gone troppo: diverse influences unified by a kitchen that offsets its inclination for a lark with second-nature professionalism and a smart floor team. We joked that last year’s Regional Restaurant of the Year, Surfers Paradise’s Absynthe, put paid to the bucolic clichéd idea of regional restaurants being all about burning log fires and braised local wombat. This year’s winner goes one better again, giving you what you want and redefining what you want from holiday dining.

The breezy setting is idyllic, regardless of the hour, and so is the menu. Buffets be damned, breakfast here is virgin (or not) piña coladas, poached apple and raspberry ‘toasties’, lacy pancakes stuffed with ricotta, lemon and dates, or the very tropical coconut hotcakes with sweet banana, coconut sugar caramel and coconut sorbet. Or just bacon and eggs done how they oughta be.

Lunch is a nice cold Cooper’s pale ale (or Asahi or indeed Peroni) and oysters, salt-and-pepper squid with lime, spiced beef chilli burgers with red onion salad and a fried egg, or crab sandwiches and then maybe a nap.

The dinner menu doesn’t hold back either. Asia makes its proximity known in the chilled salad of freshwater crayfish, shiso cress, avocado, toasted sesame and soy, or north Queensland mudcrab cooked in the wok with yellowbean and eggplant relish, sweet pork and chilli salad and ‘a cleansing spring onion broth’. But it’s far from all chopsticks and chilli, as roast rack, crisped brain and marrow of Victorian lamb with green sauce and buttered sprout leaves or yellowfin tuna poached in olive oil with octopus, mint and walnut salad attests.

123 Williams Esp, Palm Cove, Qld, (07) 4059 1880,



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

Latest news
Hot Plates: Atlas Dining, Melbourne
Alain Passard is coming to Australia
Gilson opens in South Yarra, Melbourne
Where to buy Christmas hams and glazes
Behind Africola’s new look with James Brown of Mash Design
Hot Plates: Ume Burger, Barangaroo
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Albert Street Food & Wine

Philippa Sibley may have left the building, but Albert St F...

Ananas Bar & Brasserie

With a soundtrack laden with dance beats and a dark, moody ...

Aravina Estate

The family-friendly nature of Aravina explains the terracot...


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


The grey-whiskered Ben Willis could pass for a maturing, bu...

Annie Smithers' Bistrot

Annie Smithers may have decamped for Du Fermier, but the bi...

Aquitaine Brasserie

The name is a nod to France's south-west gastronomic heartl...

Bacchus - Brisbane

Rydges doesn't exactly leap to mind when you think "complex...


Pronounce it "bah-la" for Piedmont-born artist and composer...


The mixing of business and pleasure comes second nature to ...


Escargots, foie gras, bouillabaisse - the expected French s...

Carlton Wine Room

The relaxed ambience and witty, irreverent service may say ...


A land of smoke and mirrors, Celsius is an urbane, nightclu...


Mark Newman's cassia beef cheek is the type of dish that ce...

Da Noi

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

get the latest news

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