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 Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.
Subscribe to Gourmet Traveller for your iPad or Android tablet.
We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.
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.
To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.
Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.
A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.
Massimo Bottura and more are coming to the Sydney Opera House.
Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.
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.
Counting down from 20, here are this summer's most-loved recipes.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.
These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.
From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.
Massimo Bottura and more are coming to the Sydney Opera House.
David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.
Don’t expect foul-mouthed Gordon Ramsay-style antics from Matt Moran on his new show, but don’t expect a pussycat either. Channel Nine’s The Chopping Block sees Moran and co-host Catriona Rowntree visiting ailing restaurants around the country and giving it to them straight. Each show sees two eateries critiqued, and whichever does the best job with its makeover and makes the most of Moran’s tough-love walks away with the glory and a cash prize. Morris Mansour, of Morris’ Egyptian, says he’s happy to participate, but doesn’t want to be the Aria of Dulwich Hill. “The pyramids and the Sphinx met Napoleon Bonaparte and sent him packing – I think we can stand Moran.” The Chopping Block premieres on Channel Nine in February, www.thechoppingblocktv.com.
Read on for our web exclusive interview with Matt Moran and Catriona Rowntree, plus try some of Matt's recipes and watch a video clip of the show.
Matt, did your friend Gordon Ramsay happen to give you any advice for the show?
Matt Moran: Gordon gave me a little bit of advice. The first piece was "lose some weight, you fat c***," the other one was that they’re running [Gordon Ramsay’s Kitchen] Nightmares before ours – "I’ll get the ratings, so don’t f*** it up for me.”
What have you learned from visiting these restaurants?
MM: I don’t want to put these guys down – that’s the last thing I want to do. Ours is a very different market at Aria, and it always makes me realise that to have a successful restaurant you have to use great products. It’s so easy to put a good dish on a menu when you’ve got good produce rather than second-rate stuff, so I feel pretty lucky about the kitchen I’ve got. I’ve seen some scary hygiene practices, and organisation – you don’t realise how organised you are until you come to other restaurants. It’s just chaos.
Scary hygiene practices?
MM: One of them, and I won’t say which, was the worst, filthiest kitchen I’ve ever seen. And I’m from Blacktown. It was so bad.
Do you have to be an expert on each cuisine to be able to help them?
MM: No, I’m not an expert on Egyptian food, say, but what I can bring is something clean and fresh – taking a good product and doing something with it. It’s not rocket science, really.
What’s doing TV like for you?
This is the fourth show I’ve done now, and it’s starting to get a little bit easier.
Catriona, are you eating constantly on the show?
Catriona Rowntree: I thought that doing this show I’d gain five kilograms. It’s actually working out that I’m losing weight because we’re running around like headless chooks racing from one location to the next. If you saw some of the restaurants that we’ve filmed in – the ‘before’ scenes of course – you’d see that it’s a mixed blessing.
Where do you like to eat yourself?
CR: I have a foot in both Melbourne and Sydney. In Sydney I like the Bather’s Pavilion at Balmoral. It makes me proud to be a Sydneysider, as does Aria, of course. And I love watching friends from overseas go green with envy when I take them to Icebergs in Bondi. In Melbourne, I’ve just fallen in love with Mirka at Tolarno Hotel, and I love the Stokehouse in St Kilda – some friends from Channel Nine put me on to that one and now I go there all the time.
What’s Catriona like behind the burners, Matt?
MM: I’ve cooked for Catriona, but I’m still waiting for her to cook for me.
CB: I provide the entertainment, but I treat someone like Matt with instant respect because I burn two-minute noodles. And I’ll still eat it.
This interview was posted on 28 January, 2008.
Philippa Sibley may have left the building, but Albert St F...
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 may have decamped for Du Fermier, but the bi...
The name is a nod to France's south-west gastronomic heartl...
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...
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...
To those who dream of the old country, Divido is the modern...
David's hums with renewed energy since its transformation t...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×