We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.
Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
Single-source honey putting community and sustainability next to sweetness.
More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.
Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.
Cue the Champagne.
Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.
Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
Cue the Champagne.
Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
We have the great pleasure of announcing the nominees for our annual restaurant awards. The awards, held in conjunction with the launch of the 2009 edition of the Gourmet Traveller Australian Restaurant Guide (Australia’s most-read and only national guide!) in association with Electrolux, were announced at a ceremony in Sydney on August 18, and named the 2009 Australian Restaurant of the Year, the most prestigious award for restaurants in the country. The full results of the awards, the stars and the top 100 Australian restaurants are published in the September Gourmet Traveller, which comes bundled with the restaurant guide, and on our website.
This is the first year we’ve published the names of the nominees in each category (except for Restaurant of the Year), partly because with our new website we have a forum fitting to do so, but mostly because we want to acknowledge the great wealth of talent in our hospitality industry. Many of the awards were very close, and the nominees are all richly deserving of your attention whether they get the gong in the end or not.
Stay tuned to gourmettraveller.com.au for updates and for exclusive video, photos and interviews from the awards, and keep your eyes peeled for the September issue of the magazine for the full story.
New Restaurant of the Year
Giuseppe, Arnaldo and Sons, Melbourne, Vic
Sassi at Balé, Port Douglas, Qld
Bistro Guillaume, Melbourne, Vic
Universal, Darlinghurst, NSW
Berowra Waters Inn, Berowra, NSW
Sommelier of the Year
Lok Thornton, The Royal Mail Hotel, Dunkeld, Vic
Emma Sputore, Must Winebar, Highgate, WA
Lara Caraturo, Pilu at Freshwater, Harbord, NSW
James Erskine, Auge, Adelaide, SA
Nicole Reimers, Rockpool, Sydney, NSW
Maitre D’ of the Year
Peter Marchant, Restaurant II, Brisbane, Qld
Terry Soukoulis, Auge, Adelaide, SA
Enrico Carnevali, Zafferano, Crawley, WA
Liz Carey and Paul Guiney, Universal, Darlinghurst, NSW
Simon Denton, Verge, Melbourne, Vic
Best New Talent
Adam Liston, The Melting Pot, Hyde Park, SA
Dan Hunter, The Royal Mail Hotel, Dunkeld, Vic
Ben Milgate and Elvis Abrahanowicz, Bodega, Surry Hills, NSW
Hadleigh Troy, Restaurant Amusé, Perth, WA
Pierre Roelofs, Interlude, Vic
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