Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and you could win one of five trips to Disneyland Resort in California. Offer ends 28 December.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Kitchen resolutions

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.

Tony Bilson, Bilson's, Sydney
I'd like to cook genuine bouillabaisse at the [Number One] wine bar to remind Sydney what it is all about.

Christine Manfield, Universal, Sydney
My resolution is to continue our practice of buying produce that's in season from growers' markets - going direct to the source (rather than the less fresh options on offer at the supermarket.)

Matt Moran, Aria, Sydney
I'm resolving:
1. To be more environmentally friendly in the kitchen.
2. To have a non-swearing policy in the kitchen or a swear box, at least. We'll make lots of money!
3. To be nicer to the wait staff!!

Cheong Liew, The Grange, Adelaide
I'll visit and eat at more Mod Oz-style restaurants when I visit other states.

Dietmar Sawyere, Berowra Waters Inn, Sydney
I'm hoping to make Berowra Waters Inn 100 per cent organic by the end of 2009.

Michael Lambie, Taxi, Melbourne
I'll listen to my customers' wants and needs, dedicate myself to buying the best possible produce, and not put too much pressure on myself - I'm kicking ass.

Jason Peppler, late of Isis, Brisbane
My resolution this year is to give back to the industry and endeavour to make some changes, by making the industry more appealing to young people and also teach younger people about good simple food. We are spoilt for quality products and producers need our support to continue to introduce new and interesting things.

Mark McNamara, Appellation, SA
I'll expand our kitchen garden, source more organic/biodynamic produce, make more charcuterie, and finish the Appellation cookbook.

Alain Fabrègues, The Loose Box, Perth
Get simple, creative, colourful and more precise... and finish my bloody book!

Chui Lee Luk, Claude's, Sydney
I want to make my kitchen and restaurant a restorative place according to the historic origins of restaurants, for both patrons and staff.

Matt McConnell, Bar Lourinhã, Melbourne
Drink less but drink better, stop buying Le Creuset pots and pans (the cupboards are full) and to spend more time in my new kitchen at home.

Mark Best, Marque, Sydney
To continue the good fight against the insipid and banal. Oh, and to get some f***er to publish my book.

Sean Connolly, Neil Perry, Andrew McConnell...

PICTURED (CLOCKWISE FROM TOP LEFT) CHUI LEE LUK, JASON PEPPLER, MATT MCCONNELL, DIETMAR SAWYERE, CHEONG LIEW, TONY BILSON, ALAIN FABREGUES, MARK BEST, CHRISTINE MANFIELD, MATT MORAN, MARK MCNAMARA
Newsletter

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

Latest news
Hot Plates: 27 November 2014
27.11.2014
Mary's CBD
26.11.2014
Mr Claws, Melbourne
25.11.2014
George Livissianis, restaurant designer
24.11.2014
Entrecote Parisienne Steakhouse & Bar
21.11.2014
Hot Plates: 20 November 2014
20.11.2014
Win
a dozen bottles of Greystone Wines!

Thanks to Greystone Wines, we have a dozen bottles of their 2011 Pinot Noir, valued at more than $400, to give away to one lucky winner.

Read More
Win
big with Brita!

Win one of five Brita 3-way filter taps. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Australia's best cheap eats

Looking for a cheap eat in your city? Here are some of our f...

Australia's best cafes

Our picks of some of the country's best places to grab a cof...

Bourke Street Bakery After Hours

THIS RESTAURANT HAS CLOSED. There's no denying it feels li...

Foveaux

Foveaux's creative flair goes well beyond the imposing mode...

Malamay

We're guessing the name refers to ma and la: the interplay ...

The Boat House by the Lake

For locals, the slightly retro feel of The Boat House - rep...

Courgette

Don't get too hooked on the wonderfully smoky butter - floo...

Ottoman Cuisine

The nation's powerbrokers rue the passing of the cigar room...

Aquitaine Brasserie

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

Balfour Kitchen

A Queenslander-style verandah overlooking a courtyard sprin...

Boucher

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

Bucci

With its dramatic red-and-black surrounds, lusty approach a...

Cinco

The inimitable Peter Stubbs - owner, chef and traveller - d...

Citron

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

E'cco

Two decades is a long time to stay on top of your game in t...

get the latest news

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