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.

Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email 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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

The WAW Gathering

WAW founder Ben Shewry

WAW founder Ben Shewry

It was at a food congress in Europe, wearing a jacket so festooned with corporate logos that it looked more like the garb of a Formula One driver than anything a chef would wear, that Ben Shewry had an epiphany of sorts. "I felt like a sell-out," he said, "but I wasn't being paid." That moment inspired the Melbourne chef to stage a festival that put people first and brands second. An anti-festival, if you will. And thus the What a Wonderful World (or WAW) Gathering was born: three October days of talking and listening, work and play, cooking and feeding, all orbiting Attica restaurant, its team, and the friends Shewry has made cooking at home and abroad.

The Friday of the weekend saw Shewry and festival manager Sharlee Gibb split all the visitors into teams and take them out around Melbourne for a day of adventures: racing pedal-boats on Albert Park Lake, being given the space of one rotation on the Melbourne Star wheel to devise a dish for WAW Gives, the Sunday charity fundraiser lunch, and cramming Andrew's Burgers before an unlikely-seeming but hilarious battle at World Series Paintball in Oakleigh. (Facing Mark LaBrooy down the barrel of a gun is no picnic, we can report, let alone Jeremy "Take No Prisoners" Strode.) Things took a turn for the soigné with a feast at Attica, where bruises were compared and strategies analysed.

The highlights of WAW Talks at Spink St Warehouse in Brighton on the Saturday were many and varied. There was Paris chef Iñaki Aizpitarte sharing his moving and hilarious short film, Piece of Heaven, on the one a hand, and Dark Emu author Bruce Pascoe challenging the historical representation of Aborigines as hunter-gatherers on the other. Bo Songvisava of Bo.Lan and Greenhouse/Brothl founder Joost Bakker tackled different aspects of the responsibility cooks and diners have to the environment, and Nahm's David Thompson tabled the idea of eco-Buddhism. Lucky Peach editor Chris Ying spoke about transforming discontent into motivation, while Daniel Patterson of San Francisco's Coi gave the young chefs in the audience a reality-check: "We live in an era where we're told we can have anything. And it's not true."

Among the standouts on a day of inspiring speakers were Roy Choi, of Kogi food-truck fame, talking about how he found strength in kindness even as many around him thought it was a weakness, and 11-year-old bladesmith Leila Haddad, from the Tharwa Valley Forge in the ACT, discussing the importance of making things. All of that, plus Attica sommelier Banjo Harris Plane's "Natural Wine Rap".

Lunch for the day came courtesy of Gurnam Singh Cheema and Sunny Sharma, two members of the Attica kitchen team who volunteered to cook dahl and rice from their native Punjab for the 300-strong crowd and pay for it out of their own pockets.

And though it was billed as WAW Talks, there was much more to it than talking. Ceramicist Kris Coad threw pieces on the wheel as she spoke, while dancer Caetlyn Watson, drummer Gordo, basketball performer Samuele Fume, hula-hooper Christy Flaws, comedian Tom Gleeson, and shredder guitarist Nicholas Albanis all did their thing on stage. Aerosol artist Heesco created a portrait in remarkable time in front of the crowd, and singer-songwriter Casey Bennetto, of Keating! The Musical fame, wowed the room with a tune composed for the occasion.

After a fortifying session of hot and numbing eats at Dainty Sichuan, the chefs of the group (and their non-chef assistants, ahem) were up early (if not entirely bright) doing the final prep in the morning ahead of WAW Gives, a progressive lunch spread over the grounds of Rippon Lea Estate. Every available surface of Attica and its warren of back-rooms was put to use, the team of gun chefs powering through the peeling of broad beans, the trimming of artichokes, the blowtorching of suckling pigs and the manicuring of a mountain of foraged and Attica-grown leaves and flowers in record time.

Guests to the lunch wandered the extraordinary National Trust site, encountering Daniel Patterson fondling the noodles of the "Sober Crab" with his fellows by the archery hut, taking a cocktail garnished with beeswax with Bar Americano's Matthew Bax or eating marron with Iñaki Aizpitarte, Amuse's Hadleigh Troy, Franklin's David Moyle and Chris Ying in the lookout tower, or being given an impromptu primer on the life of the Zimbabwean freshwater sardine by Berta chef O Tama Carey, Bistro Dom's Duncan Welgemoed, Huxtable's Daniel Wilson and David Thompson in the cellar while they supped African spring dashi with turnips, potatoes and three garlics. Sommelier Banjo Harris Plane kept the drinks pairings at Attica levels of awesomeness, too, throwing down everything from cold-smoked juice made from the estate's apples and Two Metre Tall ale to Dönnhoff riesling and Bobar Yarra Valley syrah.

As deft and brilliant as the food was, there wouldn't be a chef or volunteer involved who would venture that any of it tasted quite so good as the red curry of mussels David Thompson whipped up on the fly afterwards at Attica, chased as it was by Negronis, more than a couple of tinnies and some impromptu robot-dancing.

WAW, read the festival's mission statement, was "inspired as much by the DIY-ethic of punk as it is the help-your-neighbours approach of grassroots living" and was as much about "working together to build the barn as it is crashing the barriers". WAW raised more than $25,000 for Helping Hoops, the charity that uses basketball to teach life-skills to underprivileged children, and with both the guests and chefs leaving the weekend inspired in some cases, exhilarated in others, it's safe to say that Shewry can declare this particular mission accomplished. Well done, chef Shewry, for creating a world-class event without compromising on your ideals. We can't wait to see what you do for the next one.

The internationals:
Kogi's Roy Choi, Coi's Daniel Patterson and Momofuku Ko's Josh Pinsky, from the US; Isaac McHale from London's Clove Club; Nahm's David Thompson and Bo.lan's Bo Songvisava and Dylan Jones from Thailand; Ali Kurshat Altinsoy from Noma in Copenhagen; Iñaki Aizpitarte from Paris restaurant Le Chateaubriand; and Auckland chef Michael Meredith, of Meredith's.

The locals:
Bistrode CBD's Jeremy Strode, 10 William Street's Daniel Pepperell, Berta's O Tama Carey, Bentley's Brent Savage, Quay's Peter Gilmore, Momofuku Seiobo's Ben Greeno, Mark LaBrooy and Darren Robertson from Three Blue Ducks, and Daniel Puskas from Sixpenny, all down from Sydney; James Viles from Biota in Bowral; Duncan Welgemoed from Bistro Dom and Emma McCaskill and Scott Huggins from Magill Estate in Adelaide; Hadleigh Troy from Restaurant Amusé in Perth; Ben Devlin from Esquire in Brisbane; Michael Ryan from Provenance in Beechworth; Rumi chefs Joseph Abboud and Jenna Abbruzzese, Bar Americano's Matthew Bax, Daniel Wilson from Huxtable, JP Twomey from Supernormal, Colin Wood from Cumulus Inc., Florent Gerardin from Pei Modern and Dave Verheul from The Town Mouse, all in Melbourne; and Luke Burgess from Garagistes, Provenance Growers' Paulette Whitney, and David Moyle from Franklin in Tasmania. On top of this lot were writers, editors and agitators Chris Ying, Andrea Petrini and Kenneth Nars, who flew in from San Francisco, Lyons and Helsinki respectively, plus your own loyal GT correspondent, Time Out Sydney's Myffy Rigby, The Age/GT contributor Dani Valent, and a full chorus of other eager helpers from Attica and a clutch of other Melbourne restaurants who volunteered their time and talent.


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

Latest news
Automata opening in Singapore
A handmade tale
Wear sneakers made by your favourite restaurants
Momofuku in Vegas
Hot Plates: Pulp Kitchen, Ainslie
Long songs to listen to while you await Longsong
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...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

get the latest news

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