The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

On the pass: Ben Russell, Aria Brisbane

What's cooking at Aria Brisbane in late spring, Ben?
Things like roast scallops with pickled kohlrabi, green shiso and smoked eel, grilled lobster with tomato, asparagus and lemon, lamb neck with shiitake mushroom, pea and spring garlic, and bass grouper with grilled octopus, green olives and saffron.

What makes a great party in your book?
You've got to get the crowd right. I don't invite anyone that wears designer loafers, no wolf tattoos, no one that's ever listened to Creed and no one with hair plaits - unless Willie Nelson's coming and even then I would suggest perhaps that you invite him to come later for a cup of tea.

What about the food?
Pickled chillies, some grilled chorizo, some olives - that kind of stuff. Load the table up with that to start with and then a whole joint of meat, whether it be a shoulder of lamb, a leg of pork, something that you've brined and perhaps partially cooked the day before, and finish it off on the barbecue. I think most people these days are grown-up enough to admit that we all like a soft white bun from time to time.

And the drinks?
Fill up the bathtub with cans of beer.

Is there anything you never want to see at a party?
I don't think we need to play Twister.

How do you negotiate the day after?
Plenty of coffee, deep breaths and a lie-in.

Aria Brisbane, 1 Eagle St, Brisbane, Qld, (07) 3233 2555

Newsletter

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

Latest news
French cuisine heats up in Brisbane
19.01.2017
A taste of Algeria in Northcote
18.01.2017
What to order at Salt Bae's restaurant
17.01.2017
Hot Plates: Pino’s Vino e Cucina, Sydney
16.01.2017
Long Chim Melbourne opens today
16.01.2017
Ben Shewry does souvlaki
13.01.2017
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.

×