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.

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.

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.

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

Vic's Meat Market, Meatmaiden, Nikuya, The Clove Club at Momofuku Seiobo

Meatmaiden, Melbourne

Meatmaiden, Melbourne

Our restaurant critics' picks of the latest and best eats around the country this week, including Vic's Meat Market, Meatmaiden, Nikuya and The Clove Club at Momofuku Seiobo.

SYDNEY
Vic's Meat Market
Father and son team Anthony and Vic Puharich, best known for taking butchery boutique at Victor Churchill in Woollahra and, as Vic's Premium Quality Meat, wholesalers to the stars, have brought turf to the city's vendors of surf, opening a palace of the flesh at the Sydney Fish Market. In addition to the mighty fine retail meat offerings (not quite so fancy as Victor Churchill, but not nearly so eye-wateringly expensive, either), the new Vic's Meat Market has a separate glassed-off area doing two very different but equally interesting cooked offerings. The massive Yoder smoker broadcasts its presence at a range of many feet (even in the admittedly competitive olfactory environment of the Pyrmont docks): here be American-style barbecue. The low-and-slow smoked pork butts the iron behemoth produces are shredded (or pulled, if you will) and stuffed on a bun with coleslaw. Pretty good for $10, better still if you stretch to a Young Henry's off the tap. Then there's the Wagyu Tasting Bar, a counter dedicated solely to the worship of the high-end beef Vic's has specialised in for more than a decade. Fifty bucks buys the entry-level 150 grams of Rangers Valley rib-eye, $70 gets 150 grams of Blackmore striploin, and then there's the $90 Rolls Royce option: the "Emperor's Cut", 150 grams of Rangers Valley spinalis, the tasty muscle that cups the Scotch fillet on a rib-eye. Whichever cut you choose, it's seared and sliced Japanese-style and served very simply with a daikon and cucumber garnish and a soy-based dipping sauce. And to drink? It seems fitting, somehow, that it's all Grange by the glass - eight different vintages on any given day, from around $50 for 75ml. There, ladies and gentlemen, is the beef. Vic's Meat Market, Sydney Fish Market, Bank St, Pyrmont, NSW, (02) 8570 8570. PAT NOURSE

BRISBANE
Nikuya 
Might you describe yourself as a tonkatsu obsessive? The menu at Nikuya, a sharp new tonkatsu and kushiyaki specialist at M&A, describes its signature pork loin rosukatsu as "passionately" coated in panko. Taste it, though, and the descriptor seems less OTT. Not only is kurobuta the pig of choice, but the jacket of golden crumbs encasing it is made in-house from Nikuya's own bread. The loin arrives on a rack to keep it crisp, with lemon and a heap of undressed cabbage to cut the richness. You also score a suribachi (that is, a Japanese mortar and pestle) with sesame seeds so you can customise the tonkatsu sauce. Sake-tasting sets (in three or five options) are recommended. There's plenty more beyond the katsu, too, whether it's juicy skewers seasoned with salt or teriyaki and nicely made gyoza through to sashimi, chilled soba noodles and even wafu pasta on offer. A second-floor barbecue venue, focused on wagyu yakiniku, shabu shabu and sukiyaki, is also in the works. Nikuya, shop 8 & 8M, M&A, 100 MacLachlan St, Fortitude Valley, Qld, (07) 3252 3883. FIONA DONNELLY

MELBOURNE
Meatmaiden
There's no shortage of American barbecue in Melbourne at the moment, though the quality and authenticity of the local stuff is all over the chart. Heavy-handedness with the smoking making brisket into soft, fatty charcoal is a common problem that could turn the tide against the genre. At Meatmaiden, the more upmarket CBD sibling of Richmond's admirably grungy Meatmother, there's more care on show and no guilty thoughts about the beast that supplied the brisket (in this case, wagyu from Rangers Valley) having died in vain. Sure there's smoke in the mix but there's also native pepperberry and, mercifully, the satisfying flavour of meat. The beef short-ribs are also worth a look, but it would be criminal to miss the lobster mac - a ridiculous-sounding combination of macaroni cheese topped with really good lobster that's an astounding, resounding success. There's a grill, too, for those who just want a regular steak, plus well-respected oysters, some rather good fried chicken ribs with tequila mayo and a decent list of craft beers on tap. It's a place to refresh the somewhat tarnished reputation of Amer-Melburnian barbecue. Meatmaiden, basement, 195 Little Collins St, Melbourne, Vic, (03) 9078 7747. MICHAEL HARDEN

SYDNEY BONUS
The Clove Club at Momofuku Seiobo
The Clove Club has been one of London's most talked about recent openings (and with good reason: see our travel feature on London's best new restaurants), and now, thanks to chef Isaac McHale coming to the country to cook for Ben Shewry's WAW Gathering, we have the chance to taste his food in the comfort and safety of our own country. If you've missed out on tickets for the WAW lunch he's cooking at this Sunday (along with Shewry, Roy Choi, Inaki Aizpitarte, Daniel Patterson, David Thompson and a score of other very exciting local and international names) you can catch him cooking with his old Young Turks buddy Ben Greeno at Momofuku Seiobo next week. "It's all going to be Isaac's food," says Greeno. He and the Momo team are pulling out all the stops to lay hands on "some cool stuff" that's available in quantities too small to use often on the regular Seiobo menu, and you can also expect Clove Club signatures such as its pine buttermilk chicken and consommé with 100-year-old Madeira ("we actually got Madeira from 1890 and 1922"). It should be a heck of a night. Isaac McHale at Momofuku Seiobo, Thursday 9 October, $155 for seven courses, not including drinks, bookings via EventBrite. PAT NOURSE

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...

The dishes that define Melbourne dining in 2016

For our 50th anniversary issue in 2016, we scoured Australia...

Melbourne’s Rosa’s Kitchen has closed

A kitchen fire has forced Rosa Mitchell’s Punch Lane restaur...

David’s

David's hums with renewed energy since its transformation t...

Ladro Greville

Overdue a Roman holiday? With its well-groomed, Aperol-swig...

Rosa’s Kitchen

Let's start with cannoli. Sicily's famed dessert is a highl...

San Telmo

The number of all-male tables at San Telmo is an instant gi...

Sarti

Sarti hit a flat spot after chef Riccardo Momesso decamped ...

Supermaxi

Mangia! Mangia! Busy Italian-accented waiters bark orders a...

Supernormal

What Andrew McConnell Did Next is this edgy Japan-channelli...

The Atlantic

The ocean-to-plate philosophy is writ large across The Atla...

Tonka

Curry doesn't often come with covetable sides of designer w...

Valentino

Let's thank Riccardo Momesso for introducing us to the joy ...

Yu-u

When Yu-u opened 15 years ago, its unmarked laneway entranc...

Akachochin

Unlike the tumbleweed territory of Docklands, there's a sun...

Cafe Di Stasio

Cafe Di Stasio represents the ideal of dining as a particul...

get the latest news

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

×