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.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Kitchen resolutions (part 2)

Lose weight. Pay off debts. Save money. Keep a lid on the crack habit. As noble as those goals may be, your average New Year’s resolution can be a pretty tedious thing, so we asked a bunch of non-average culinary professionals what they had in mind for the coming year. From the earnest to the hilarious to the hilariously earnest, Australia’s cheffing top-guns cover the spread.

Sean Connolly, Astral, Sean's Kitchen, Sydney
Kick more culinary arse.

Neil Perry, Rockpool Bar & Grill, Melbourne
Drink more juice and less wine. Get that whole pig on the rotisserie at Bar & Grill Melbourne that I've been dreaming of. Age the 36-month beef for more than 60 days.

Andrew McConnell, Cutler & Co, Cumulus Inc, Melbourne
I have decided to start smoking. Really, every time I've gone through an opening of a restaurant I usually smoke for a few months for the pure release and the warranted excuse for five outta the kitchen. So, as for a Jan opening for "Cutler & Co"  in Gertrude Street, I reckon I'll be back on it, except that rather than taking up cigarettes this time I'm building a smokehouse instead. What will I smoke? Pretty much anything I can lay my hands on.

James Kidman, Otto, Sydney
I have started using sous-vide cookery this year with a great deal of success for both protein and vegetables. The scope for making our work here more consistent, of better quality and visually appealing is amazing. It has already become an essential element of our kitchen. Like other forms of cookery, there is much to learn and I feel after nine months of investigation and trials that the water is warm and ready for us to dive in.

Ben Shewry, Attica, Melbourne
On New Year resolutions for the kitchen I'm probably a bit serious. Most of mine will centre around pushing on and keeping things interesting for myself and the staff - constant innovation and refinement in everything we do. It will never be good enough…

Greg Doyle, Pier, Sydney
Work less and drink and eat more.

Martin Benn, Sepia (opening early 2009), Sydney
I resolve firstly to actually get my own kitchen! And to then create a kitchen team environment where we all constantly learn from each other and where anything is possible.

Aaron Carr, Vasse Felix, Margaret River
All I want for Christmas is a PacoJet!

Jocelyn Riviere, The Courthouse, Melbourne
Get a new pair of Birkenstocks, hit the gym, spend more time with my newborn daughter and keep hassling the boss to buy an immersion heater and sous-vide machine for the kitchen.

Maurice Esposito, Esposito, Melbourne
Stop eating so many Esposito fillet o’ fish sandwiches!

James Hird, Buzo, Sydney
Learn to play my Les Paul Gibson guitar that continues to gather dust next to my amp, and rid the world of fresh coriander. It’s been the same resolution for years now; not made much progress, but I’m feeling good about 2009.

Matt Moran, Christine Manfield, Mark Best...


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

Latest news
French cuisine heats up in Brisbane
A taste of Algeria in Northcote
What to order at Salt Bae's restaurant
Hot Plates: Pino’s Vino e Cucina, Sydney
Long Chim Melbourne opens today
Ben Shewry does souvlaki
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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

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...


To those who dream of the old country, Divido is the modern...

get the latest news

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