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.

Decadent chocolate dessert recipes for Christmas

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

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.

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.

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.

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.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Word on the street


Where others zig, Maurice Terzini zags. You duck, he weaves. You think all he opens is Italian restaurants, and he and partners Robert Marchetti and Kimme Shaw throw down a chickpea-laden menu that owes as much to Greece and Turkey as it does Rome and Milan. You say Campari and Yarra Valley pinot and he comes back with a list that's full of gin and New South Wales wine. You think the restaurant won't take bookings and it… doesn't take bookings. Except for Friday lunch.

Terzini's Sydney reputation rests on a series of sun-drenched waterside venues (Otto on Woolloomooloo's wharf, which he sold before opening the beachy Icebergs and North Bondi Italian Food), but his latest venue, Neild Avenue, is a vast former factory space of brick and corrugated iron on the Paddington side of Rushcutters Bay. In short, his work in restaurants is about as predictable as his famously fashion-forward sense of dress: you don't precisely know what it's going to be, but you can bet it'll be interesting and at least two steps ahead of the competition.

A close reading of Neild Avenue reveals several things of note to the would-be trend-spotters, but Terzini and Marchetti's focus on freshness, their take on healthy eating, is key. The grill takes centre stage, yoghurt and citrus provide the basis for sauces in several dishes, there's an abundance of wholegrains and seeds (lentils, amaranth, quinoa), and herbs are used with abandon. This imagining of healthy eats, though, also extends to excellent cauliflower fritters with chilli, parsley and garlic, hand-cut chips, superb onion rings, and duck-egg tarts that blow their yum-cha inspiration out of the water. And wine. Lots of wine.

It's not without its inconsistencies, then. But what's abundantly clear as you sit in the faintly surreal dining area, comprising a pair of stage-set-like miniature houses designed by Rome-based Australian architect Carl Pickering and decorated by Australian artist Anthony Lister, watching your fellow diners get social whiplash as they crane their necks to see who is sharing flatbread with whom, is that this is the restaurant for summer. It's not just about what Terzini and co like to eat, but how they like to eat. "It's not about sitting down in the corner keeping your mouth shut and eating your food," he says. "I want to go out, eat and have a laugh."

Terzini, you sly dog, you've done it again.

Neild Avenue, 10 Neild Ave, Rushcutters Bay, NSW, (02) 8353 4400.


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

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

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.