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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Noma Australia in the glass: Mads Kleppe, Head Sommelier, Noma

Gourmet Traveller catches up with Noma Australia head sommelier Mads Kleppe.

Rene Redzepi announces MAD Symposium at Sydney Opera House

Chef Rene Redzepi will revive his MAD food festival for a one-day adventure at the Sydney Opera House...

Lawyers, Guns and Money: a preview

What's next for the owners of Melbourne's Lee Ho Fook? An Asian cafe called Lawyers, Guns and Money...

12-hour barbecue beef brisket

"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Rosetta, MoVida Sydney, Sidecar, The Apple Daily Bar & Eating House

Rosetta, Melbourne

Rosetta, Melbourne

Our restaurant critics' picks of the latest and best eats around the country including Rosetta, MoVida Sydney, Sidecar, and The Apple Daily Bar & Eating House.

MELBOURNE
Rosetta
Yep, it's big. And the lengthy menu at Neil Perry's very new ristorante (which some wags are already calling Wogpool) may leave you paralysed by choice. Here's my tip: go hard on the pasta (16 varieties, all handmade) and seafood, particularly if it's something grilled over mallee root  - prawns, say, or calamari (pictured). The room, a festa of marble, upholstery, timber panelling and chandeliers, is gorgeous, but on clement days the riverside terrace might just pip it for pole position. Riverside at Crown, 8 Whiteman St, Southbank, Vic, (03) 8648 1999 MICHAEL HARDEN

SYDNEY
MoVida Sydney
With Frank Camorra at the pans, Andy McMahon heading the floor and a crack team of veterans supporting them, the brand-new northern outpost of Melbourne's favourite tapas juggernaut might  - wait for it  - be even better than its Victorian counterpoints right now. Play it light with an Andalucian tomato, onion and tuna belly salad or go full-throttle with the superb braise of tripe, chorizo and chickpeas. It's win-win. Get in early, get in late, but get your taste however you can. 50 Holt St, Surry Hills, NSW, (02) 8964 7642 PAT NOURSE

HOBART
Sidecar
"Smoked" and "fried" are both big-flavour words guaranteed to set our mouths a-watering. Put them together and things get even more interesting. So this weekend the new smoked fried chicken dish at Hobart wine bar Sidecar is on our radar. After brining, the chicken is lightly smoked and then deep-fried, making for hands-on eating at its best. 129 Bathurst St, Hobart, Tas, (03) 6231 1338 SUE DYSON & ROGER McSHANE

PERTH
The Apple Daily Bar & Eating House
We're just a little smitten with Print Hall's first-storey paean to all things tasty and Asian. Admittedly, the no-bookings policy isn't exactly ideal, but with rewards like melty tamarind-blasted ribs and juicy Filipino sausage sang choi bau on offer, your persistence won't go unrewarded. Bring an appetite (and some wet wipes). 125 St Georges Tce, Perth, WA (08) 6282 0088 MAX VEENHUYZEN

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Hot Plates: Rumah Surry Hills
10.02.2016
Rene Redzepi announces MAD Symposium at Sydney Opera House
05.02.2016
Lawyers, Guns and Money: a preview
05.02.2016
Noma Australia in the glass
03.02.2016
Where to celebrate Chinese New Year in Sydney and Melbourne
02.02.2016
Best Chinese dining in Sydney and Melbourne
02.02.2016
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