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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

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.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Kwan Brothers, Dark Mofo Winter Feast, Kong, Via Alta

Kwan Brothers, Brisbane

Kwan Brothers, Brisbane

Our restaurant critics' picks of the latest and best eats around the country this week, including Kwan Brothers, Dark Mofo Winter Feast, Kong, and Via Alta.

BRISBANE
Kwan Brothers
The creative partnership between operator Damian Griffiths, "patron-chef" Jocelyn Hancock and designer Alex Lotersztain shows no sign of running out of puff. Their latest instalment, Kwan Brothers - all mirror-balls and booming beats with a carte that picks and mixes its way through twisted alley bites and Asian street-food classics - is packing them in. Housed in a former noodle factory, it sits alongside Griffiths' Alfredo's Pizzeria, around the corner from Alfred & Constance. Hidden behind the open kitchen is one of the coolest bars in town, a black-painted clandestine drinking den, concealed behind an old coldroom door adorned with hazard tape. The KFC, Kwan's fried chicken, registers highly on the crunch-o-meter, while slices of grass-fed rib fillet teamed with a Korean pear dressing, lettuce and kimchi also get the balance right. Cocktails are as colourful as their Asian mash-up surrounds, with share-numbers like the Kwan in a Million, made on a Japanese whisky base with house-made orgeat, passionfruit syrup and more, packing an aromatic punch. Kwan Brothers, 43 Alfred St, Fortitude Valley, (07) 3251 6588. FIONA DONNELLY

HOBART
The Dark Mofo Winter Feast
The days are short and the nights are frosty in Tasmania at this time of year but Dark Mofo, the winter festival organised by Hobart's MONA team, revels in it. There's music, naked swims, cinema, and other events but the big moment is this weekend's Winter Feast, a celebration to mark the solstice. There's a different guest chef each night: Jared Ingersoll on Thursday, fellow Sydneysider Alex Herbert on Friday, and, on Saturday night, Duncan Welgemoed, from Bistro Dom in Adelaide. These three all know how to throw a party so we're expecting plenty of fire and tasty dishes. There's also more than 40 local stallholders. We'll be making a beeline for Get Shucked oysters (at their best in winter), Elgaar Farm's raclette melted over tiny potatoes, Bruny Island Food's pork buns (which Ross O'Meara makes using meat from his own pigs), and Lady Hestor's sourdough doughnuts, as well as local craft beers and cider. Oh, and there's also the "Ferris Wheel of Death", which comes with a choir of 30. It's never ordinary when MONA is part of the story. Dark Mofo Winter Feast, Princes Wharf 1, Hobart, Thursday 19 June to Saturday 21 June, 4pm-10pm. Entry $10. SUE DYSON & ROGER MCSHANE

MELBOURNE
Kong
There's a queue, of course, and, as expected at a new Chris Lucas venture (his recent ventures include Chin Chin and Baby), you'll need to wait for a table. So why wait? Kong certainly has buzz, bustle and a kooky playfulness expressed through excellent graphic design and a cartoon-like take on Korean food dosed with a hefty measure of pan-Asian pop and Aussie fusion. The place looks great, the clean-lined, timber-clad dining room with its neat rows of chairs and an open kitchen overhung with green metal lightshades somehow evoking the cool canteen you might find at a freshly cash-injected Silicon Valley start-up. The staff nail it: efficient, right across the (lengthy) menu and working the constant crowd with an impressive personable calm. Those after the punch and fieriness of trad Korean, however, may have come to the wrong place. Kong is a place of ssäm roti rolls and soft, sweet bao filled with pork belly or soft-shell crab. There are sticky sweet chicken wings and raw fish in various guises (including good, mildly spicy kingfish sashimi), barbecued meat, fish and vegetables and a comforting kimchi stew and addictive rice-noodle cakes. There's certainly chilli, pickling, and fermenting in the mix, but there's also peanut butter and sugar and a lot of mayonnaise. Kong never pretends to be the last word on any particular cuisine. It's here for a good time, and, judging by the happy crowds, probably a long time too. Kong, 599 Church St, Richmond, (03) 9427 1307. MICHAEL HARDEN

SYDNEY
Via Alta
We defy you to resist the meatballs. Fried crunchy and golden outside, they're juicy, lightly spiced and beefy-porky within. Now, where are we? Ah, yes, Via Alta: what was once High Street Bistro has taken a turn for the northern Italian, with Ormeggio's Alessandro Pavoni as a backer and Alex Keene, one of his chefs, doing the cooking. The cosy clutch of rooms now rings with calls for more from the all-Italian wine list and the sizzle of pieces of chicken and pork turning on the spit, waiting to be served with polenta for dinner. Orzata, a barley soup enriched with pancetta and potato is classic comfort, while the more lavish likes of crescent-moons of pasta filled with duck and sauced with browned sage butter speak of both care and ambition. Winter nights, meet your match. Via Alta, 197 High St, Willoughby, (02) 9958 1110. PAT NOURSE

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
Alain Passard is coming to Australia
08.12.2016
Gilson opens in South Yarra, Melbourne
06.12.2016
Where to buy Christmas hams and glazes
05.12.2016
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
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.

×