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.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

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.

Café Paci, Gangnam Pocha, Wee Bar, Chop Chop Chang's

Cafe Paci, Sydney

Cafe Paci, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week including Café Paci, Gangnam Pocha, Wee Bar, and Chop Chop Chang's.

SYDNEY
Café Paci
Could Finnish Mexican be the next big thing in food? The rye taco at Café Paci makes a strong case for the affirmative. It's a beautifully wintry little handful of warm rice porridge, raw onion, chives and egg butter cupped in a soft, thoroughly rye-flavoured tortilla that would, I'm sure, puzzle the locals in Helsinki and Oaxaca equally. On Riley Street, though, it makes perfect sense as one of the snacks that kicks off the tasting menu at this odd and fascinating brand-new eatery. A temporary arrangement on the former Café Pacifico site, it's the brainchild of former Marque head chef Pasi Petänen, and it happens to serve some of the most interesting and unusual food in the country. Truth be told, the taco is the only explicit reference on the menu to the venue's tequila-bar history; elsewhere Nordic flavours and ideas intermingle with tastes drawn from Asia and beyond. The "pho tato", for instance, plays garlic butter-dressed potato "noodles" off a fine sheet of Blackmore wagyu and grilled Meyer lemon, while pomelo is the surprising contrast in a luscious dish of roast cabbage, mussel butter, bone marrow and cavolo nero dust. Desserts are completely bonkers in their inspiration and brilliantly precise in their execution: down-soft fairy floss flavoured with buttered popcorn, say, or salted liquorice cakes enshrouded in carrot sorbet and a mousse of yoghurt and sour cream (pictured above). And just wait until you get a load of the petits fours. If cutting-edge dining with a unique accent is what you're after, look no further. Café Paci, Level 1, 95 Riley St, Darlinghurst, (02) 9368 7000. PAT NOURSE

MELBOURNE
Gangnam Pocha
Gangnam Pocha is a notable arrival on the block of Bourke between Russell and Exhibition streets that's fast becoming something of a hip pan-Asian precinct unto itself. It's a Korean street-food shop that combines flock wallpaper, carpet and K-pop (the logo incorporates a cartoon rendering of "Gangnam Style" mastermind Psy) with a compact menu of fiery, big-flavoured and possibly addictive flavours. There's a hot stone bibimbap complete with the requisite crunchy rice crust, a brilliant seafood pancake, and red-hued, slow-burning bulgogi, but the pork ssäm (pork belly and a variety of sides, including a kicking kimchi that you roll up in sheets of crunchy cabbage) might just inspire the most return visits. Gangnam Pocha, 141 Bourke St, Melbourne, (03) 9078 8882. MICHAEL HARDEN

PERTH
Wee Bar
Wee by name, "whee!" by nature. The front of Iain Lawless's Mount Hawthorn cooking school has been reborn as a merry neighbourhood hangout that has been quickly embraced by locals. Like Lawless's Miss Kitty's Saloon, the fit-out here is a masterclass in op-shop kitsch - think lace curtains, mismatched furniture and bathrooms wallpapered with pages torn out of Time-Life The Good Cook books. Rather than American flavours, this time around the small bar's menu takes its cues from France and Britain. The result? Fun, well-priced eats: gorgeous duck confit pies, for instance, and cute platters of cucumber sandwich triangles served alongside great house-smoked salmon. The tight drinks package includes well-priced wines - bottles of dangerously drinkable gamay from Jean-Marc Burgaud for $40, say - and, along with bubbly service under Danuta O'Kane, adds tremendously to this new arrival's charm. Wee Bar, 406 Oxford St, Mount Hawthorn, (08) 9444 3406. MAX VEENHUYZEN

BRISBANE
Chop Chop Chang's
It's already being referred to as Brisbane's Chin Chin, and there are certain parallels - the sunny Asian pick'n'mix menu, the no-bookings policy, speedy service at the whim of the kitchen. This newcomer, its name a nod to the first chimpanzee shot into space, is as much fun as a barrel of monkeys. The freewheeling street-food menu is sliced into market segments: everything from a snack-laden "walkabout cart" to hawker barbecue and wok stalls. A more substantial bowl section offers the likes of fragrant yellow fish curry and (slightly too) sweet caramelised pork, topped with a hot sour herb salad (sriracha added at the table helps restore the balance). Sichuan and black pepper taro chips get things underway with brio, and a shaved spiced beef dish dusted with roasted rice and dotted with coriander and mint keeps the flame alight. Can't be bothered to decide? The market feed for $54 will treat you right. Chop Chop Chang's, 185 Boundary St, West End, (07) 3846 7746. 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
Behind Africola’s new look with James Brown of Mash Design
29.11.2016
Hot Plates: Ume Burger, Barangaroo
29.11.2016
Matt Moran kicks off Aria 2.0 with lobster French toast
25.11.2016
Brisbane’s Restaurant Two will close on Christmas Eve
24.11.2016
Restaurant Hubert opens for lunch
24.11.2016
Hot Plates: Good Luck Pinbone, Sydney
23.11.2016
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
The GT x STILY
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...

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.

×