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.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

The Bleachers, Brisbane

Our restaurant critics' picks of the latest and best eats around the country right now: The Bleachers, Brisbane.

The guys behind The Bleachers aren't the type to grandstand. Blink and you could easily miss the narrow-fronted façade opening onto West End's main artery. And with chef Ben Devlin (Paper Daisy, Cabarita Beach) aboard as co-owner/consultant that would be an oversight - there's more hitting tables here than the picture-perfect patties and buns served by The Bleachers' likeable Fortitude Valley sibling, Ben's Burgers. A clipped, clever menu sees a subtle but winning East-West theme at play in several dishes. The mixed salad is a case in point, the description underselling the jumble of wakame, kelp and dried fungus that adds interest to the usual leafy line-up, the flavours intensified by a shiso and sesame oil dressing. Chunky fall-off-the-bone short ribs are topped with vibrant Japanese-style pickles, lacy red slices of lotus root, and ginger and radish adding texture to the richly savoury beef. Green tea soft-serve is sprinkled with dried mandarin zest, and crowns a puff of choux pastry filled with mandarin crème pâtissière. Drinks are also on the money: just five wines but all available by the glass, including a cracking Queensland marsanne. Head for the hidden courtyard out the back replete with a chain-link fence and - yep - timber bleachers.

The Bleachers, 153 Boundary St, West End, Qld, (07) 3846 3005. Open Wed-Mon 11.30am till late.

Got a hot tip for our Hot Plates team? Let us know on Facebook 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
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
Pure South returns to its roots
12.01.2017
Kitchen by Mike lands at Sydney Airport
12.01.2017
Dainty Sichuan is opening in Sydney
12.01.2017
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...

Brisbane’s Restaurant Two will close on Christmas Eve

Last drinks are called for Brisbane fine-diner Restaurant Tw...

Aquitaine Brasserie

The name is a nod to France's south-west gastronomic heartl...

Boucher

Escargots, foie gras, bouillabaisse - the expected French s...

Citron

Mark Newman's cassia beef cheek is the type of dish that ce...

Moda

Chef Javier Codina isn't afraid to mix Catalan technique wi...

Moga

Far be it for us to speak ill of the sushi train, but for o...

Montrachet

Montrachet is as much a stage for gregarious owner and chef...

Sake - Brisbane

Nab a spot at the sushi bar and marvel at the vast number o...

Tartufo

Just when you thought it couldn't get more Italian, Tartufo...

1889 Enoteca

There's no better place in Brisbane to enjoy regional class...

Happy Boy

The laneway location, roller-door entry, concrete floors an...

Jellyfish

Practice makes perfect, and this busy riverfront restaurant...

Julius Pizzeria

Pizza chefs speaking rapid-fire Italian as they sling dough...

Longtime

Longtime works its modern Thai brief with verve and vigour....

Lutece

Pork cheek presse, duck rillettes, duck ballotine and a chu...

get the latest news

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

×