The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au 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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Cho Cho San, Moon Dog Brewery & Bar, Little NNQ, Settlers Tavern

Cho Cho San, Sydney

Cho Cho San, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week, including Cho Cho San, Moon Dog Brewery & Bar, Little NNQ, and Settlers Tavern.

SYDNEY
Cho Cho San
Ishtar. Heaven's Gate. That unspeakable sequel to Get Shorty - even with a dream team, things can go horribly wrong. So Cho Cho San, the latest collaboration between chef Jonathan Barthelmess and restaurateur Sam Christie, following The Apollo, wasn't necessarily a sure thing. But who are we kidding? Barthelmess is a quiet achiever, a head-down, work-hard kind of guy, and he has former Billy Kwong/Ester chef Nic Wong on his team; Christie's gift for giving Sydney what it didn't know it needed (Longrain for instance) is iron-clad; and designer George Livissianis (The Apollo, Café Paci) is one of the hottest new guns in town. Together they've created a modern Japanese restaurant that eschews clichés, ignores a fair whack of tradition and has completely captivated Potts Point in less than a week. The booze focus is apt and well-handled - great beers, sake, JJ Prüm riesling, Pyramid Valley sparkling, decent cocktails - and Jedi sommelier Charles Leong is there to pour it. The food, as at The Apollo, is well-priced, easy to share and comes out fast. Rice Bubbles make the fried chicken breading snap, crackle, and pop, ginger-tinged brown butter makes the surprise dressing for raw beef short rib, while coddled yolk and soy enrich sashimi snapper. Make a feast of it over a mud crab with Japanese curry, or just split some smoked duck buns with a pal over a fancy beer or two - it's a win either way. Cho Cho San, 73 Macleay St, Potts Point, (02) 9331 6601. PAT NOURSE

MELBOURNE
Moon Dog Brewery & Bar
Moon Dog, an eccentric and experimental craft brewery in an industrial Abbotsford backstreet, has added a bar to its repertoire. Perhaps unsurprisingly for a brewery that makes Perverse Sexual Amalgam (a black ale fermented with wild yeast and aged in oak with cherry plums), Black Lung (a smoky stout aged in American oak barrels), and Henry Ford's Girthsome Fjord (a Belgian-American India Brown Ale), the Moon Dog bar has a handcrafted, slightly studenty feel. There are lumpy recycled couches, communal tables surrounded by mismatched chairs, bits of stencil-art pasted onto white painted brick walls, indoor plants and a background of the tanks and barrels in which the beers on tap were made. It's a lot of unpretentious fun, nowhere near as uncomfortable as it sounds, and, for those a little worried about sinking beers with an alcohol content that can climb into the double digits on an empty stomach, there's an ever-changing roster of quality food vans - the Pizza Wagon, the Digging for Fire BBQ Kitchen - parked out the front. Moon Dog may be the opposite of glamorous but their often beautiful beers, some of them so chunky it feels like you're chewing on them, are reason enough to step inside. Moon Dog Bar & Brewery, 17 Duke St, Abbotsford, Vic. MICHAEL HARDEN

ADELAIDE
Little NNQ
Finding Adelaide's best Vietnamese food used to require a trek deep into the north or western suburbs, but now a junior sibling to the renowned Ngi Ngan Quan at Ferryden Park has opened within the crowded scrum of Gouger Street eateries in the heart of the city. Headed by Jennifer Luong, daughter of the family who run Ngi Ngan Quan, Little NNQ is all about simple street food-style dishes at lunch, while dinner reflects classic Vietnamese home cooking, from French-accented slow-stewed beef stew to gently cooked pork belly with eggs. Try the latter with a delicious savoury rice cake, enhanced with pickled daikon, onions and carrot, and the fragrant duck and banana blossom salad. Popular among the drinks list is young coconut juice, but there's also a smart contemporary wine list with about 50 choices. Little NNQ, 125 Gouger St, Adelaide, SA, (08) 8211 8558. DAVID SLY

WESTERN AUSTRALIA
Settlers Tavern
Oysters shucked to order, excellent house-brewed beers, an award-winning cellar - rural watering holes are rarely better than this Margaret River institution, but owners Rob and Karen Gough aren't the sort of publicans to rest on their laurels. Meet the Frontiersman, a new one-and-a-half tonne wood-fired barbecue-smoker producing smoky, slow-cooked American barbecue. If rocking sandwiches filled with Carolina-style pulled pork and juicy Texan brisket are anything to go by, it's fair to say the Frontiersman - the only one of its kind in Australia - is earning its keep, although the soft and sweet bread rolls (specifically made for Settlers by a local baker) and crunchy house pickles play their parts, too. While the sarnies are available all week, pork aficionados are advised to get down on Tuesday and Wednesday nights for sweet Kansas-style ribs. Prefer your beef brisket with cornbread, baked beans and other trad fixings? Consider your weekend dinner plans sorted next time you're down south. Settlers Tavern, 114 Bussell Hwy, Margaret River, (08) 9757 2398. MAX VEENHUYZEN

Got a hot tip for our Hot Plates team? Tweet us at @gourmettweets, or tag your Instagram photos with #GThotplates.


Newsletter

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

Latest news
Behind Africola’s new look with James Brown of Mash Design
29.11.2016
Hot Plates: Ume Burger, Barangaroo
29.11.2016
Matt Moran kicks off Aria 2.0 with lobster French toast
25.11.2016
Brisbane’s Restaurant Two will close on Christmas Eve
24.11.2016
Restaurant Hubert opens for lunch
24.11.2016
Hot Plates: Good Luck Pinbone, Sydney
23.11.2016
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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

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: 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.

Farmhouse Restaurant, Pialligo Estate, ACT

Our restaurant critics' picks of the latest and best eats ar...

get the latest news

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

×