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.

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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Sydney dining for visitors: rooms with a view and seafood

Icebergs, Bondi

Icebergs, Bondi

Planning a trip to Sydney? These are our picks of the city’s best restaurants for seafood and sun-soaked ocean views.

Rooms with a view

The polish of the room, service and sunny Italian eats (Sicilian lifeguard-style Spring Bay mussels, crab, zucchini and saffron risotto, or local prawns with lemon and aïoli, for example) at Icebergs are adequate drawcards themselves, but add that postcard-worthy view over the shining sands of Bondi beach and you've got a Sydney seaside lunch second to none. Icebergs, 1 Notts Ave, Bondi, (02) 9365 9000

Pilu at Freshwater

For breezy Italian eating on the other side of the bridge, head to Pilu. The light-filled room overlooks the shining cliff-lined coast of Freshwater beach - a view that makes a fine accompaniment to Giovanni Pilu's rustic yet refined Sardinian food. The standouts? His pasta offerings (spaghettoni with walnuts, calamari, crisp Sardinian flatbread and bottarga, yes please) and the ever-popular slow-roasted suckling pig for two. For something a little more laidback, the adjoining kiosk offers coffee and a pulled-pork sandwich worthy of a visit itself. Pilu at Freshwater, end of Moore Rd, Freshwater, (02) 9938 3331


There are plenty of ways to capture the glory of Sydney Harbour, but one of the finest (and tastiest, might we add) has got to be from a window-side table at Quay. Soak it up with a side of sunshine at lunch, where Peter Gilmore's elegant cooking shines through the likes of summer tomatoes with young almonds and garlic blossoms in a golden aromatic broth; pork belly cooked low and slow in salted cultured butter with milk curd, roasted koji, kombu, sesame and a smoked pork rib broth; and Jersey cream made sweet with prunes and paper-thin shards of dehydrated milk and salted caramel. Need we say any more? Quay, Upper Level, Overseas Passenger Terminal, 5 Hickson Rd, The Rocks, (02) 9251 5600

Papi Chulo

Would you like a side of beef brisket with those ocean views? Papi Chulo, an Americana-themed Manly eatery with a dash of Asian flair, will give you just that. Eats-wise it's all about the smoky, saucy ribs, finger-lickin' chicken wings, fresh summery salads and chart-topping burger, with interesting cocktails and a laidback bay-side vibe to top it all off. Papi Chulo, 22-23 Manly Wharf, Manly, (02) 9240 3000

Sean's Panaroma

It may be small, the room at Sean's, but the sunny ocean outlook and flavours coming from the kitchen are anything but. Go for Saturday or Sunday lunch, bring along a bottle or two (yep, they do BYO), dig in to a plate of roast free-range chook dressed up with a simple bread sauce or suckling Wessex saddleback pork from chef Sean Moran's farm and let the good times roll. Sean's Panaroma, 270 Campbell Pde, Bondi Beach, (02) 9365 4924

Fish Face, Double Bay

Fish Face

When it comes to fish, there's no beating the craft of Josh Niland and Stephen Hodges at Fish Face. Take it as fish and chips at the more casual counter service part of the room, or raw and jazzed up with mojama, white peach and purslane, say, in the fancier dining-room section out the back. Whichever route you choose, though, don't skip the chips, or the onion rings, or the potato scallops - they're Sydney's best. Fish Face, 346 New South Head Rd, Double Bay, (02) 9328 3599

The Boathouse on Blackwattle Bay

The Boathouse has got it all: impeccable locally sourced fish, shellfish and crustaceans with front-on views of the water and fish markets beyond. Get stuck in to the snapper pie, the wok-fried Townsville mud crab or the blockbuster oyster list (seriously, they've got more than a dozen different types to choose from). The Boathouse on Blackwattle Bay, 123 Ferry Rd, Glebe, (02) 9518 9011

Flying Fish

Flying Fish takes seafood sophistication to the next level with its white table cloths, industrial wharfside digs and chef Stephen Seckold's elegant food. He pretties up confit Petuna ocean trout with persimmon, quinoa and puffed skin, and gives depth to Western Australian marron with brown butter tamarind emulsion, charred lettuce and aged balsamic. The harbour views get a big tick from us, too. Flying Fish, Pier 21, Jones Bay Wharf, Pyrmont, (02) 9518 6677

The Fish Shop

It's all in the name. This jazzed-up fish and chipper is all about fun, fresh food in a buzzy, laidback environment. Get stuck into the fish burger, a platter of battered fish with a side of potato scallops, or a big bucket of prawns, with a glass from the carefully thought-out wine list to keep the good times flowing. The Fish Shop, 22 Challis Ave, Potts Point, (02) 9326 9000

Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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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.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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