Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

What Justin Wise did next

Justin Wise

Justin Wise

Justin Wise is keeping busy. Having just left the kitchen at Albert Park fine-diner The Point following a change of ownership, he now has not one but three new projects on the go across Melbourne.

First up is a consultancy at Meatmaiden, a CBD spin-off of Richmond southern barbecue joint Meatmother, due to open 27 August. Set in the Little Collins Street basement formerly occupied by the ill-fated Little Hunter, it's pitched as a more refined version of the original, which is where Wise steps in.

The menu still tracks the trodden Americana path - southern-fried chicken wings, jerky, 10-hour smoked beef short ribs from a Silver Creek smoker - but also stretches to the likes of pickled heirloom vegetables with goat's cheese, and smoked barramundi with charred eggplant. There's also a lobster mac 'n' cheese which may gain a cult following or signal the end of days, or both.

Meatmaiden's quest for refinement will be further helped by a wine list assembled by Jane Semple, The Point's gun sommelier, along with new head chef, Riki Day, who worked under wise at The Point before moving to Meatmaiden.

Next on the list is a consultancy at Eureka 89, the dégustation-only fine diner at the top of Eureka Tower. Wise's love of primo ingredients, put to such good use at The Point, will come into play next month with his first menu there. Expect foie gras, lobster and Murray cod galore.

Wise will also be lending his skills to the Open Door Pub Company, which owns 17 hotels across the city, setting up an upmarket meat-centric dining room above the group's most high-profile city venue, The Duke.

And after all that? It might be time for a short lie down.

Meatmaiden, 195 Little Collins St, Melbourne, Vic

Eureka 89, level 89, Eureka Tower, 7 Riverside Quay, Southbank, Vic, (03) 9693 8889

Open Door Pub Company

Newsletter

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

Latest news
Sepia moves to Melbourne
30.03.2017
What’s on the menu at Perth’s new Ku De Ta
30.03.2017
The Royal Mail Hotel is changing
28.03.2017
Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
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...

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.

×