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.


There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Secret Tuscany

A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.


Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Moon Park to open Paper Bird in Potts Point

No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

Discovering Macedonia

Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.

Chiosco, Cottage Point Inn, The Lincoln, Julius Pizzeria, No Mafia

Chiosco, Sydney

Chiosco, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week, including Chiosco, Cottage Point Inn, The Lincoln, Julius Pizzeria, and No Mafia.

Chiosco by Ormeggio
Ormeggio, Alessandro Pavoni's acclaimed two-star waterside Italian eatery, now has a more casual younger sibling. Chiosco (yes, that's Italian for kiosk) has opened just across the jetty, serving laid-back Italian "street" food, with a back-to-basics, open-air set-up and breezy views over The Spit. To kick things off there's sunny snacks such as the kingfish crudo zinged up with fennel, blood orange and olive oil, or fat slices of Ormeggio bakery sourdough with house-made ricotta. They're followed by more substantial offerings along the lines of fresh pasta, fish and chips given the Italian treatment with bagna càuda, and a charcoal section dedicated to the likes of smoky corn on the cob dressed with paprika and pecorino, baby octopus skewers with lemony, herby salmoriglio (pictured), and porchetta with salsa verde served in a pizza roll. It's open all week from breakfast through to dinner and, to top it all off, it's BYO (BYO only, in fact, until March, when they expect to have their licence situation under control). Chiosco by Ormeggio, D'Albora Marina, The Spit, Mosman, NSW, (02) 9046 7333. MAYA KERTHYASA

Cottage Point Inn Four Hands Dinner
Forget everything you've heard about too many cooks spoiling the broth: in this case, four hands are definitely better than two. This Saturday, the Hawkesbury River is the setting for a one-off event at Cottage Point Inn, the Four Hands Dinner. Resident chef Guillaume Zika will join forces with his friend and special guest Justin Schmitt, head chef at the Hôtel de Crillon in Paris. The summer barbecue vibe will be strong across a seven-course dégustation rich in local Hawkesbury produce. It'll include dishes such as pine nut and goat's curd-stuffed flounder from Schmitt, and a grilled wagyu rump cap with shaved foie gras and blackberries from Zika. Dessert's no slouch either, whether it's roasted dark-chocolate mousse with mint ice-cream, or the finale of confit vanilla cucumber with yuzu granita and yoghurt sorbet. Hello, summer. The Four Hands Dinner, Saturday 6 December. $150 per person for a seven-course degustation; $220 with matching wines. Cottage Point Inn, 2 Anderson Pl, Cottage Point, NSW, (02) 9456 1011. GEORGIA SWANBOROUGH

The Lincoln
The unease inevitably accompanying the news of a beloved pub changing hands was pretty muted in the case of the Hotel Lincoln, thanks to the calibre of the new team taking over. New owners Iain Ling (ex-MoVida Aqui) and his wife, Stella, along with chef Lachlan Cameron (recently at Supernormal) and bar manager Emma Ramos (formerly of Le Bon Ton and The Everleigh) are the sort of people from which you expect good things. Here, they don't disappoint. The classic terrazzo and timber front bar remains intact while the dining areas are now lighter with cleaner lines. The food is as uncomplicated and user-friendly as the room, but also precise and interesting. Korean fried quail with spicy mayo, edamame with kelp salt, spiced lamb ribs, and excellent pork and apple sausages with a pickled cabbage salad all look pretty and are full of enthusiastic, upfront flavour. The wine list is a smart one-pager, organised under headings such as Lean, Bright, Textured, and Deep. It's mainly interesting Australian stuff (Chalmers aglianico, Jericho fiano) with a few Europeans lending a hand, while the beer list is all about craft. In terms of beloved pubs changing hands, The Lincoln is a definite best-case scenario. The Lincoln, 91 Cardigan St, Carlton, Vic, (03) 9347 4666. MICHAEL HARDEN

Julius Pizzeria
Years before a wood-fired oven became the chef's accessory du jour, there was this crazy-busy Beccofino joint pumping out pizza in Brisbane's inner north-east - with nary a pineapple chunk to be seen. It's taken the owners a decade to embark on a second venue, but the results - like the kitchen's slow-rise, long-ferment doughs - are worth the wait. At the new digs, a black-tiled Neapolitan oven takes centrestage in an open kitchen. The pizze emerging from it are classics, with puffy, nicely chewy rims and thin, supple bases. It's a buzzy space housed in a renovated heritage building, tucked beneath a new apartment block. Just opened, it already feels like it's been there forever. The fit-out is pared back for the win- bare brick walls, matte-black paint and simple wooden furniture, with a well-stocked bar. The menu is almost identical to Beccofino, divided in classic fashion and featuring the occasional twist: here a lightly seared beef carpaccio has shavings of truffled pecorino rather than Parmigiano; saltimbocca, meanwhile, is chicken thigh, in place of veal, given the sage and prosciutto treatment. They don't take bookings after six, so, as the brown paper menu advises, come early and come often. Julius Pizzeria, 77 Grey St, South Brisbane, Qld, (07) 3844 2655. FIONA DONNELLY

No Mafia
Perth, meet your new summer crush. Taking over the sliver of space that was Jus Burgers, No Mafia is a new Italian restaurant and wine bar that takes the sunshine and spirit of the country's southern vales and presents them in a fresh-faced, deeply likeable format. How guests choose to enjoy No Mafia's wares is entirely their call: perhaps at elevenses with great pastries and coffee at the bar, or by camping in one of the booths and going to town on Sam McKinven's southern Italian menu. Emma Ferguson's brilliant wine list, meanwhile, has been written with out-and-out drinkability in mind and, refreshingly, everything is poured by the glass. Here's some refreshing Surrau vermentino from Sicily, just the thing to go with sliced-to-order Princi mortadella. There's a splash of rosé from Margaret River's Si Vintners, the perfect accompaniment to swordfish crudo rendered savoury by drops of salty colatura. It's casual, it's hospitable and, best of all, it's open seven days. Roll on summer, we say. No Mafia, 11/189 William St, Northbridge, WA. MAX VEENHUYZEN

Got a hot tip for our Hot Plates team? Let us know on Facebook, or tag your Instagram photos with #GThotplates.


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

Latest news
Luke Burgess pops up in Hobart to test the waters
Bacco Osteria e Espresso to open in Sydney’s CBD
Meet Margaret River’s brightest new cooking talent
Dear Sainte Eloise to open in Potts Point
Fifty-four things that went through my mind while eating dinner at Noma Mexico
Dining at Jackalope, Mornington Peninsula
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...

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: Shobosho, Adelaide

North Asia meets Australian barbecue at Shobosho, Adam Listo...

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.

get the latest news

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