The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Mascarpone

Sepia, Man Tong Kitchen, Crumb Street Kitchen, Esq

Sepia, Sydney

Sepia, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week including Sepia, Man Tong Kitchen, Crumb Street Kitchen, and Esq.

SYDNEY
Sepia
There's much to be said for those times when top-flight restaurants give you a chance to taste their work in a less formal (and, yes, marginally less expensive) way, whether it's the bar eats at Per Se in Manhattan, the $45 Friday prix fixe at Marque, or Attica's Experimental Tuesdays. The news, then, that Sepia (pictured) has introduced a yakitori menu to complement its three-star à la carte and dégustation offerings is cause for celebration. It's only served in the bar, so the seating is better for hit-and-run dining than settling in for the night, but the quality of chef Martin Benn's Japanese-style charcoal grilling is unmatched in this country. The luxe likes of scampi with a salt flavoured with its shell or the rolled ribbon of Blackmore wagyu are predictably dazzling, but the real stunner is the chicken - a choice of sticks of sansho-bright skin, smoky thighs, unspeakably juicy breast. The only thing better might be the Tasmanian-grown shiitakes, slippery in their ponzu dressing. It's three-star food on sticks with a wine list and service to match. What's not to like? Sepia, 201 Sussex St, Sydney, (02) 9283 1990. PAT NOURSE

Bonus Sydney-area book-ahead treat
Former Vini head chef Dan Johnston and his Full Circle cohorts are bunging on a very special harvest dinner at Burrawang in the Southern Highlands the week after next. The focus is on sharing "thoughtfully sourced and ethically produced food", much of it from the nearby Moonacres Farm, and is a fund-raiser for the local primary school. It's going to be a fun night. Harvest Moon Dinner, $50 per person, communal seating, BYO,6pm for 6.30pm, Burrawang School of Arts hall, 35 Hoddle St, Burrawang, NSW, bookings through Phil Lavers on 0427 167 678 or at trybooking.com/CSDR. PAT NOURSE

MELBOURNE
Man Tong Kitchen
In the rush of summer openings, it's possible you missed Man Tong, the glitzy Crown outpost of the popular Hu Tong chain. But now that the weather is cooling and we're off daylight saving, it's the perfect time to get acquainted. The kitchen here doesn't mess with success, and the group's famed dumplings lead the charge on the nine-page menu. But if you can will yourself to break with the tried-and-true, there's plenty of excellent spicy stuff to be had further in. One of the best of these is a cold entrée of alternating slices of pork belly and cucumber draped over a bamboo rack and served with a side of fiery Sichuan pepper-laced sauce. Rolled up together, the combination of the cool cucumber crunch, salty pork and chilli-laden sauce is a knockout. Man Tong Kitchen, Level 1, West End, Crown Complex, 8 Whiteman St, Southbank, Vic, (03) 9686 9888. MICHAEL HARDEN

HOBART
Crumb Street Kitchen  
We've recently written about this cheap-as-chips southern American barbecue joint for Hot Plates but Zac Shearer and Sian King's recent decision to open for weekend breakfasts makes it worth another story. They're making their own croissants and pain au chocolat, which are delicious, but, unsurprisingly, it's what comes out of the barbecue that makes this breakfast menu unique and exciting. Eggs here come fried on top of crisp pork with "hot, hot" sauce or poached with barbecued brisket; and the hotcakes, made with corn and jalapeños, are hot in more ways than one. Crumb Street's paper plates and plastic knives and forks aren't exactly ideal but are a small price to pay for such a spicy way to start the weekend. Crumb Street Kitchen, 144 Harrington St, Hobart, Tas, (03) 6234 7002. SUE DYSON & ROGER MCSHANE

BRISBANE
Esq
You can almost feel a Zen-like calm descend as you cross the threshold at Esquire. You're in safe hands, in a beautifully understated room, with exquisite accoutrements and views. Turn left at the entrance and you'll find Esq, which offers the same service and ambience, and some of the same dishes, only in a more casual setting. Slivers of intense air-dried wagyu are the perfect autumn entrée alongside a scattering of kimchi wafers and chips dusted with a salty freeze-dried vinegar or house-made barbecue powder. And the price to be paid for all this culinary effort? Eight smackers. The most expensive main course here is a perfectly barbecued tranche of Murray cod with lemon and garlic, a steal at $32. Desserts are $10 to $12. Run, don't walk. Esq, 145 Eagle St, Brisbane, Qld, (07) 3220 2123. FIONA DONNELLY

Got a hot tip for our Hot Plates team? Tweet us at @gourmettweets, or tag your Instagram photos with #GThotplates.

Newsletter

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

Latest news
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
24.02.2017
Mexican ramen at Rising Sun Workshop
23.02.2017
Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017
What’s happening in South Yarra?
15.02.2017
Melbourne Food and Wine Festival’s chef collaborations
14.02.2017
Hot Plates: Long Chim, Melbourne
14.02.2017
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
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...

Hot Plate: Face2Face Noodles, Sydney

Chinatown's new spicy Chongqing-styled noodle bar is complet...

Hot Plates: Higher Ground, Melbourne

The line between cafe and restaurant is blurred at the CBD’s...

Hot Plates: 13 February 2015

Our restaurant critics' picks of the latest and best eats ar...

L'Americano, Sydney

Our restaurant critics' picks of the latest and best eats ar...

Estelle Bistro, Melbourne

Our restaurant critics' picks of the latest and best eats ar...

Bang Street Food, Sydney

Our restaurant critics' picks of the latest and best eats ar...

Minamishima, Melbourne

Our restaurant critics' picks of the latest and best eats ar...

Lilo Tang, Canberra

Our restaurant critics' picks of the latest and best eats ar...

Mayflower Restaurant and Bar, Adelaide

Our restaurant critics' picks of the latest and best eats ar...

The Vertue of the Coffee Drink, Melbourne

Our restaurant critics' picks of the latest and best eats ar...

Spirit House, Yandina, Qld

Our restaurant critics' picks of the latest and best eats ar...

Bistro Nguyen's, Canberra

Our restaurant critics' picks of the latest and best eats ar...

University of Melbourne Farmers' Market

Our restaurant critics' picks of the latest and best eats ar...

Clayton Wells at LuMi

The pair join forces for Sunday lunches at LuMi.

Farmhouse Restaurant, Pialligo Estate, ACT

Our restaurant critics' picks of the latest and best eats ar...

get the latest news

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

×