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.

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.

Decadent chocolate dessert recipes for Christmas

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

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.

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?

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.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

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.

Animal attraction

The size of Animal, an unadorned, sardine-tight restaurant in Los Angeles, is in inverse proportion to its renown. Here, chefs Jon Shook and Vinny Dotolo have turned a flair for beastly ingredients - marrow bones, pigs' ears, calves' brains - into a culinary kingdom that's put LA dining on the map. As its name suggests, Animal is about food for carnivores, served on small plates with organic produce and zesty global flavours. Shook and Dotolo have become local apostles of whole-animal cookery, the American counter­parts of England's Fergus Henderson and Canada's Martin Picard. But the fact they are also laconic blokes gives them a unique positioning in the sometimes earnest food world. They're more like rock stars.

When I meet the two of them, Shook, the chattier of the duo, wears cargo shorts, colourful sneakers and a three-day growth; Dotolo has an armful of ink, a bushy beard and a slightly saturnine disposition. The two met while attending culinary school at the Art Institute of Fort Lauderdale in Florida, and since opening Animal in 2008, when they were both in their twenties, they've racked up plaudits from the Los Angeles Times and The New Yorker ("Hollywood lines up for bacon, head cheese, and Spam"), appeared in their own television program, Two Dudes Catering, earned two James Beard nominations and penned a book, Two Dudes, One Pan. And earlier this year they opened Son of a Gun, a raffish seafood eatery.

Shook's appearances at last month's Sydney International Food Festival, speaking at the chef showcase and cooking at Otto restaurant in Woolloomooloo, meanwhile, marked Animal's debut on the international cooking circuit. (Check out our video interview with Shook above.)

The recipes at their restaurants are emblematic of their gutsy style of cooking, with surprisingly rich flavours, gastronomic experiments and multi-culti noodling. Shook and Dotolo combine Asian ingredients, French techniques and American ingenuity. "The marrow bone is our ode to Argentine steak," says Shook. The balsamic ribs are a twist on Italian cuisine. And the melted P'tit Basque "came about as a happy accident. It's like eating the top of a French onion soup," says Dotolo. The pigs' ears recipe underwent countless permutations until Dotolo struck upon the idea of adding a fried egg. "One of my staff members told me about eating pigs' ears for breakfast in the Philippines; this inspired me to put the egg on the dish. When you think of a pig, the head is generally not the part you think of first," Dotolo continues, distilling the duo's philosophy. "You think of the pork tenderloin or the ribs. But these other parts are just as delicious if not more."

And what of the dude-food tag - is it accurate? "It seems like it's manly food," says Dotolo, "but women like it just as much."

Animal, 435 North Fairfax Ave, Los Angeles, +1 323 782 9225. Son of a Gun, 8370 West 3rd St, Los Angeles, +1 323 782 9033.


Newsletter

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

Latest news
Hot Plates: Atlas Dining, Melbourne
08.12.2016
Alain Passard is coming to Australia
08.12.2016
Gilson opens in South Yarra, Melbourne
06.12.2016
Where to buy Christmas hams and glazes
05.12.2016
Behind Africola’s new look with James Brown of Mash Design
29.11.2016
Hot Plates: Ume Burger, Barangaroo
29.11.2016
GT
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
The GT x STILY
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

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

Aubergine

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...

Balla

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

Balthazar

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

Boucher

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

Carlton Wine Room

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

Celsius

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

Citron

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.

×