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: O Tama Carey, Berta

What's cooking right now at Berta, Tama?
I'm all about using fresh produce and working with what's in season, so I often write my menus just a day or two beforehand. You can't go past slow braises, meatballs and porchetta for winter, though. Berta is cosy and dark and I think that's why I like to indulge in the heavier side of dishes where I can.

Do you have a favourite winter comfort dish?
I've got a special fondness for soft polenta. It goes with everything, especially slow braises and anything that's been on the burners or on the heat a long time to make it tender and soft. I love slow-cooking because it's so easy and simple. All you have to do is get your main ingredients and put them in the oven and get on with doing your own thing.

What will we find you cooking for lunch on a cold winter's Sunday?
Oh, I'd definitely say a crab curry. It's my go-to entertainment dish. It's a Sri Lankan dish full of spice, fennel and plenty of star anise. It's a real crowd-pleaser and the aroma fills the entire house. You know when you arrive for lunch that you're in for a warming treat - you can smell it.

Yours is a two-chef household; who washes up?
That would have to be me. Definitely me.

Berta, 17-19 Alberta St, Sydney, NSW, (02) 9264 6133.


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

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