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.

Aløft

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.

Brae

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.

Lemon dream

"This cake is the new religion at Flour and Stone, and never fails to send those worshipping it into a dream of billowy clouds," says Ingram. "It has come to many parties, including one where its name was changed to reflect the euphoric place it transports you to."

Bacchus South Bank, BangPop, La Bonne Table, Pulp Kitchen

Bacchus South Bank, Brisbane

Bacchus South Bank, Brisbane

Our restaurant critics' picks of the latest and best eats around the country this week including Bacchus South Bank, BangPop, La Bonne Table, and Pulp Kitchen.

BRISBANE
Bacchus South Bank
You'd expect somewhere that name-checks the god of wine and debauchery to embrace excess and Bacchus (pictured) doesn't disappoint. Billed as a bar-restaurant-pool there's a suitably lavish vibe at work and what's on your Montgolfier plate fits the bill. Interestingly, it's olive oil not butter that underpins dishes. Chicken and foie gras terrine is paired with Sauternes jelly, dabs of liquorice foam and Bacchus extra-virgin olive oil. Crisp-skinned pan-fried mulloway is pepped up with picual, while hojiblanca ties together an entrée of sautéed mushrooms, burrata and wobbly slow-cooked duck egg. Bacchus, Podium Level, Cnr Grey & Glenelg Sts, South Bank, Qld, (07) 3364 0843. FIONA DONNELLY

MELBOURNE
BangPop
Paul Mathis' South Wharf restaurant formerly known as The Sharing House recently reopened as BangPop and is dishing up feisty Thai street food that, unusually for much of Melbourne's Thai scene, is as much about chilli as it is about sugar. A few tweaks to the space conjure a Thai kind of mood (timber communal tables, retro bikes as décor), but most of the scene-setting is left to the food. There are chewy pork neck slices served with sticky rice, fresh herbs and a spicy barbecue sauce-like nahm jim saap, a cracker of a red duck curry served with fresh chilli and spicy sausages teamed with herbs and cabbage leaves, and a spot-on pad Thai. The cooking is excellent - balanced and robust - and there's a drinks list that's well tuned to the punchy flavours. BangPop, 35 South Wharf Promenade, South Wharf, Vic, (03) 9245 9800. MICHAEL HARDEN

ADELAIDE
La Bonne Table
Quirky, comfy and very cute, this new CBD bistro makes appealing offerings from brunch through to late-night drinks and snacks. South Korean-born chef/owner Peace Kim straddles a curious polyglot menu of culinary styles, from bedrock French classics of ratatouille, omelettes and croque monsieur, to rediscovered Brit comfort dishes (Scotch eggs among them), New York-style steak and eggs over-easy, and a spread of tapas plates. La Bonne Table, 128 Wakefield St, Adelaide, SA, (08) 8223 2487. DAVID SLY

CANBERRA
Pulp Kitchen
Leadership transition has proceeded more smoothly at Pulp than at other national-capital institutions. There's still the same respect for the cheap cuts and commitment to gutsy flavours - take a dish of roast pork loin, braised shoulder, trotter terrine and cauliflower purée. But with London experience under his belt, new chef Keaton McDonald has added some fine-dining tweaks. Beef tartare, for instance, is presented in an elongated strip sporting shards of crisp beetroot while smoked egg yolk rests to the side in an emulsion of Worcestershire sauce. New owner Daniel Giordani preserves the bistro feel front-of-house, and with moules marinière and house-made cotechino sausage among the offerings, locals are embracing the recent addition of weekend brunch. Pulp Kitchen, Shop 1, Wakefield Gardens, Ainslie, ACT, (02) 6257 4334. GARETH MEYER

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
Luke Burgess pops up in Hobart to test the waters
09.05.2017
Bacco Osteria e Espresso to open in Sydney’s CBD
09.05.2017
Meet Margaret River’s brightest new cooking talent
08.05.2017
Dear Sainte Eloise to open in Potts Point
01.05.2017
Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017
Dining at Jackalope, Mornington Peninsula
20.04.2017
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: Shobosho, Adelaide

North Asia meets Australian barbecue at Shobosho, Adam Listo...

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.

get the latest news

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

×