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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

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."

Brae, Two Sticks, Papa Jacks, Long Summer Table

Brae, Birregurra, Victoria

Brae, Birregurra, Victoria

Our restaurant critics' picks of the latest and best eats around the country this week including Brae, Two Sticks, Papa Jacks, and Long Summer Table.

BIRREGURRA
Brae
Dan Hunter is back. He's also two hours closer to Melbourne than his former digs at Dunkeld's Royal Mail Hotel, and taking full advantage of the extensive vegetable patches and orchards that came with his purchase of pioneering paddock-to-plate restaurant Sunnybrae. The new streamlined name, Brae, is perfectly in sync with Hunter's reinvention of the place, acknowledging its history but adding a modern, clean-lined context. The dining room, designed by architects Six Degrees, is a calm, elegant space with muted charcoals, soft whites and sage greens providing a great (and mercifully comfortable) backdrop to a menu of 12 or so small, gorgeous, sometimes brilliant courses: brandade of eel wrapped in a sliver of zucchini and topped with grilled sea urchin, say, or peppery wallaby tartare atop an intricate flaxseed "cracker". At dessert, freeze-dried apples share a plate with a tube of sweet, crisp parsnip. It's delightful stuff accompanied by an impressive artisan-leaning wine list, crack service and a heady price tag ($180 a pop). It's great to have him back, and even better that he's only an hour and a half away. Brae, 4285 Cape Otway Rd, Birregurra, Vic, (03) 5236 2226. MICHAEL HARDEN

SYDNEY
Two Sticks
On our visits to this sharp-looking new noodle bar in its first weeks, the wok burners still weren't connected properly, so the grills - the pork belly with chilli and garlic, and the eggplant with cumin and ginger among them - weren't on. But its noodle salads and soups had the place packed. Every table had at least one big earthenware bowl of its signature Yunnan-style rice-noodle soup on the go, a feisty mix of very thin slices of beef and chicken (cooked from raw at the table in the broth, like pho), pickles, chilli, coriander and fine threads of beancurd. The "Dai flavour" pork noodle salad is rich in soy, sesame and peanuts, the shredded pork tripe is fairly hot, and the cold poached chicken is spicy and numbing in all the right ways. The crinkle-cut fries? Kinda bizarre under their chilli dusting. There's a certain sameness of seasoning in some of the dishes, but it's a buzzing and likeable sort of place nonetheless. We'll be back to try the Yunnan potato risotto (with sausage and bacon, no less) and the sticky, ricy, brown-sugary desserts. Two Sticks, 694 George St, Sydney, NSW. PAT NOURSE

BRISBANE
Papa Jacks
This bar-eatery might be little larger than a pocket handkerchief, but it packs a lot of New Orleans into its little space. The all-star drinks team, headed by co-owner and bartender Marco Nunes, mixes a thirst-slaking Hurricane, has Sazerac on tap, and there's a quartet of regularly shifting libations chalked above the bar. Food is smart but suitably casual: house-smoked shrimp and sausage gumbo is dark and smoky, while blackened snapper is a cooler summer option, arriving topped with shreds of crab and paired simply with apple-cabbage slaw. And those naughty barbecue Buffalo Trace Bourbon chicken wings? Finger-lickin' good. Papa Jacks, Cnr Connor & McLachlan sts, Fortitude Valley, Qld, (07) 3162 8466. FIONA DONNELLY

BALINGUP
Long Summer Table
What do you get when you take a crack team of West Australian chefs and introduce them to equally zealous south-west farmers? Taste of Balingup calls it the Long Summer Table dinner, but I'm dubbing the February 1 event as a deeply compelling reason to hit the road. If last year's inaugural dinner is anything to go by, the 2014 redux is set to be another night for the ages, not least because extra chefs and producers have joined the fray. Exciting partnerships pepper the menu, among them David Coomer's Spanish smallgoods made using Killara pork and local beef, Joel Valvasori-Pereza of Lalla Rookh cooking Emu Park lamb, and reigning GT Best New Talent, Sam Ward, giving Balingup goat the El Público treatment. It's a batting line-up that would turn heads in the big smoke: as an excuse to spend a weekend in Western Australia's Blackwood Valley, it's unmissable. Tickets to the eight-course dinner are $160 and include matched drinks (campsite at Balingup Caravan Park and restorative sausage roll from The Olde Shed Café not included). Balingup Town Hall, Jayes Rd, Balingup, WA; bookings (08) 9764 1344 or via tasteofbalingup@westnet.com.au. MAX VEENHUYZEN

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.

×