Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.


There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Secret Tuscany

A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.


Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Moon Park to open Paper Bird in Potts Point

No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

GT's best dishes of 2012: Pat Nourse

1. Beef and preserved lemon tangia, Marrakech
This is one you're going to have to try for yourself. Named for the amphora-like vessel it's cooked in, the tangia is Marrakech's favourite dish (particularly for the fellas). You can buy one ready-made in the souk, but the real joy comes from buying the pot, getting the butcher to fill it up with slices of beef shin, then visiting other vendors to add the aged butter Moroccans call smen, preserved lemon, a head of garlic, oil and a good dose of ras el hanout. Seal it with parchment, then find a hammam. Out of the back of the hammam you'll find a farnatchi, the woodfired furnace that heats the water to provide the steam for the baths. Slip the bloke whose job it is to tend the farnatchi a few dirhams, and he'll wedge your tangia into the heap of coals scraped out of the firebox, alongside several others from the neighbourhood. Come back at lunch (or, better yet, dinner) collect your pot, and get ready to savour slow-cooked Moroccan goodness like no other.

2. Onion ice-cream, Loam
I like onions. I like ice-cream. But it took a trip to Loam, on the beauteous Bellarine, to convince me that I like them on the same plate at the same time. As the same thing, in fact. Proving that the kitchen's most familiar ingredient can, if handled with wit, have as much impact on a tasting menu as the more challenging-sounding likes of duck tongues, sea blight and freeze-dried olive oil, this dessert (pictured above), accessorised deftly with honeycomb and a quinoa crisp, is a quiet riot. Loam, 650 Andersons Rd, Drysdale, Vic, (03) 5251 1101

3. Tohu byawk, Inle Lake, Burma
The Shan people of Burma make a yellow "tofu" from split chickpeas. It's served set, often fried, but perhaps the most exotic expression is when it's served as the "liquid" in this very interesting take on the Shan noodle soups seen all over central Burma. The version I had, served at a market stall near Alotawpauk pagoda one fine Sunday morning, was topped with fried chicken, garlic chips, chopped roast peanuts, sesame seeds and not a little chilli oil. Fairly unusual and perfectly excellent. Definitely the best 40 cents I spent on food this year.

4. All the crabs, Mr Wong
You know you've got a problem when you can't just drop in for yum cha without ordering a muddie on the side. You know that problem is out of control when you find yourself ordering two between three. But, dammit, the crabs chefs Yu, Hong and the crew were scoring this past winter were off the chart, and, whether it was steamed with ginger and spring onion, peppered Singapore style, done with the house XO or deep-fried with spiced salt, the handling was every bit as good as the raw product. Not since the rebranding of Rockpool Fish has Sydney seen crab this fine. Mr Wong, 3 Bridge La, Sydney, NSW, (02) 9240 3000

5. Coddled hen's egg with woodland mushrooms and smoked butter, Dabbous
In some ways it's a no-brainer: mushrooms, butter, eggs. But if it were that simple, everyone would be blowing minds with this one, left, right and centre. The result here is a dish that's by turns bosky and rich, sleek and earthy. Like so much of Ollie Dabbous's food, it's a quiet revelation, and a very tasty one at that, especially at prices that top out at a mere $24 a dish. Dabbous, 39 Whitfield St, London, England, +44 20 7323 1544

6. Snook ceviche taco, Pujol
Enrique Olvera doesn't make it easy to single out a favourite dish over the course of the tasting menu at this, the distrito federal's must-visit restaurant. I think it was the elegant surprise of the hoja santa leaf backing the tortilla in this highly unusual take on the taco that stuck in my mind, but I was equally taken with just about everything else set in front of me over the course of the evening. The Noma of Mexico? It's not a comparison entirely without basis. More usefully, you just need to know this: it's a great restaurant, and very much a centrepiece around which you can build an excellent Mexico City eating adventure. Pujol, Francisco Petrarca 254, Polanco, Mexico City, Mexico, +52 55 5545 3507

7. Caesar Brussels sprouts, Bäco Mercat
I'd characterise the food at Josef Centeno's new downtown LA foodist-magnet as "small plates, big impact". Writing at the beginning of this year in the LA Weekly, critic Jonathan Gold noted that if the restaurant could be any more of the moment "it would be a Pinterest page devoted to Tumblrs of itself". As I instagrammed my lunch, surveying the wreckage of a cold soup with noodles, romesco, a fried egg, beef, pork and basil, the salad of grains, cured fish and sesame, the yuzu and dill pickled veg and the crisp flatbread with guanciale and ricotta dotted with mostly drunk glasses of Sicilian reds and Napa ribolla gialla and bottles of rye IPA, house-made vinegar-based Meyer lemon soda, Van Winkle bourbon and cold-brew coffee, I gave that observation a mental Facebook like. And then I thought about getting another order of the good, small Brussels sprouts punched up with pecorino, garlic and anchovy. Bäco Mercat, 408 South Main St, Los Angeles, California, USA, +1 213 687 8808

8. Sausage and cime di rapa, Popolo
There have been flashier restaurant openings in Sydney this year. More money spent. Bigger names. Bigger concepts. And yet few have contributed so richly to the realm of everyday eating than this Rushcutters Bay newcomer. If you're in the business of restaurants, much can be learned here about the art of under-selling and over-delivering. If you're here to eat, then you can simply kick back and enjoy it. This heavy skillet of rustic, yet attentively cooked ingredients is a fine case in point. Popolo, 50 McLachlan Ave, Rushcutters Bay, NSW, (02) 9361 6641

9. Mandarin granita and honeycomb ice-cream, Sean's Panaroma
No dust, sand, snow, crumbs or dough. No smears, no leaves, no flowers, no microwaved sponge cake and definitely nothing called "textures of" anything. Just produce at its peak, handled with finesse. Sweet mercy.Sean's Panaroma, 270 Campbell Pde, Bondi Beach, NSW, (02) 9365 4924

10. Andalucia, Quay
If only everyone came back from a trip away with a "what I did on my holidays" essay as evocative as this one. It doesn't hurt, of course, that Peter Gilmore's paean to one of the highlights of his mid-year sabbatical is written in roast-almond ice-cream, almond crumb, orange and bergamot marmalade. This, the nation's restaurant of the year, has many contenders for the list on its menu (I'm looking at you, pretty poached chicken, scallop, noodle, eggplant, wasabi flower thing), but this newest dessert just can't be denied. Quay, upper level, Overseas Passenger Terminal, The Rocks, NSW, (02) 9251 5600

Also: Mitch Orr's smoked eel, lardo and radicchio linguine at the Buzo pasta nights, the sourdough soup at the Royal Mail Hotel, Massimo Bottura's 25-30 yolks-per-kilo-of-flour tagliatelle with ragù Bolognese, the barbacoa on the streets of Mexico City, Albert St Food & Wine's tri-tip with potatoes and anchovies, the Middle White chop, mustard and chard at the Chinatown branch of London's St John, and…


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

Latest news
Luke Burgess pops up in Hobart to test the waters
Bacco Osteria e Espresso to open in Sydney’s CBD
Meet Margaret River’s brightest new cooking talent
Dear Sainte Eloise to open in Potts Point
Fifty-four things that went through my mind while eating dinner at Noma Mexico
Dining at Jackalope, Mornington Peninsula
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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

GT's best dishes of 2012: David Sly

He's made a list and checked it twice. Drum roll, please, fo...

GT's best dishes of 2012: Sue Dyson and Roger McShane

They've made a list and checked it twice. Drum roll, please,...

GT's best dishes of 2012: Max Veenhuyzen

He's made a list and checked it twice. Drum roll, please, fo...

GT's best dishes of 2012: Gareth Meyer

He's made a list and checked it twice. Drum roll, please, fo...

GT's best dishes of 2012: Fiona Donnelly

She's made a list and checked it twice. Drum roll, please, f...

GT's best dishes of 2012: Michael Harden

He's made a list and checked it twice. Drum roll, please, fo...

get the latest news

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