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: Ali Orchard, Tomahawk Bar

Tell us about Tomahawk's menu, Ali.
Because so much work and love go into the craft beers we're showcasing, we want to complement and add to that. I want to put as much love into my cooking as the brewer has put into the beer.

What's your approach?
I take the best beers, try to take them apart, element by element, and work out how to use them in my food. We're smoking a whole rainbow trout, for example, using some hops in the brine and in the woodchips. We also stuff the fish's belly with herbs and hops to let the bitterness of the hops infuse the fish. Then we counteract the bitterness by glazing the outside of the trout with the extracted wort. The rainbow trout is a nice oily fish that just sucks up all the smoky flavours. It all works wonderfully.

Which beers have turned your head most recently?
Australia makes some great Russian imperial stouts. The Feral Brewing Co in Western Australia is doing one called Boris, and it's just so thick and luscious - it's like velvet. We're using it in pot pies, braising the lamb in it for about 35 hours. The results are richer and more robust than cooking with wine. Aussie stout and Aussie lamb - you can't go wrong.

Do you wind down with a beer at the end of a shift?
I love independent and craft beer, but I'm not a seasoned drinker. Two beers and I have to go home. I'm too busy for hangovers.

Tomahawk Bar, 5/182 Grey St, South Bank, Brisbane, Qld.


Newsletter

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

Latest news
French cuisine heats up in Brisbane
19.01.2017
A taste of Algeria in Northcote
18.01.2017
What to order at Salt Bae's restaurant
17.01.2017
Hot Plates: Pino’s Vino e Cucina, Sydney
16.01.2017
Long Chim Melbourne opens today
16.01.2017
Ben Shewry does souvlaki
13.01.2017
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
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...

get the latest news

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

×