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 and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

New Carlton restaurants

Emily Bitto & Nathen Doyle, Heartattack and Vine, Melbourne

Emily Bitto & Nathen Doyle, Heartattack and Vine, Melbourne

Carlton's food renaissance keeps on rolling, with four new venues adding further cred to the suburb's already impressive form.

The team behind Brunswick cafés Wide Open Road and A Minor Place (Hootan Heydari, Jono Hill, Emily Bitto & Nathen Doyle) have scored prime Lygon Street real estate for their latest venture, a cicchetti bar called Heartattack and Vine (yes, it's named after the Tom Waits song), with Jimmy Watson's Wine Bar and the glam Brunetti mothership as neighbours, and the northside outpost of St Kilda fromagerie/bar Milk the Cow opening three doors down next month. Loosely modelled on the neighbourhood bars of Venice and Florence, Heartattack and Vine opens from seven in the morning for coffee and pastries and then continues throughout the day with porchetta rolls at lunchtime and cicchetti, aperitvi and wine from early evening onwards.

Also in the neighbourhood, Hotel Lincoln, taken over by MoVida group veteran Iain Ling and his wife Stella, will reopen next month after a renovation with chef Lachlan Cameron (Supernormal, MoVida Aqui) running the kitchen and Emma Ramos (Le Bon Ton, The Everleigh) behind the bar. The Lincoln's wine list will be compiled by Lachlan Barber, who has helped pull together lists at The Town Mouse and MoVida Aqui.

But wait, there's more.

Will and Mick Balleau, the siblings behind Richmond taqueria Chingon and late-night Collingwood haunt Le Bon Ton, are gutting a two-storey venue on Elgin Street to create Five Points Deli, their homage to the traditional Jewish delis they visited as children on family holidays to Manhattan. Their baker will pump out fresh bagels, pumpernickel and rye, there'll be cured and smoked pastrami courtesy of Le Bon Ton's 500-kilo smoker, and chowders, salads and fermented and pickled vegetables will also make an appearance.

Above the deli the brothers will tap into their New Mexican roots with The Longhorn Saloon, a grill/chophouse with a dose of rock 'n' roll. Five Points Deli and The Longhorn Saloon are both slated to open in February next year and will add yet another feather - and angle - to Carlton's increasingly impressive cap.

Heartattack and Vine, 329 Lygon St, Carlton, Vic, (03) 9005 8624

Milk the Cow, 323 Lygon St, Carlton, Vic

The Hotel Lincoln, 91 Cardigan St, Carlton, Vic, (03) 9347 4666

Five Points Deli & The Longhorn Saloon, 118 Elgin St, Carlton, Vic

Looking for more Melbourne dining options? Check out our list of the best restaurants in Melbourne.


Newsletter

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

Latest news
Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
15.03.2017
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
24.02.2017
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...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Edible seaweed guide

With its complexity in flavour and texture, seaweed is the c...

get the latest news

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

×