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.

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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

First look: 108 at Noma, Copenhagen

Pork belly with green gooseberries and spruce

Pork belly with green gooseberries and spruce

Rene Redzepi may be decamping from Copenhagen to Sydney next month to avoid his least favourite months in his hometown, but he's backing a pop-up in Noma's space that will give the rest of us a good reason to head to the Danish capital this winter.

From January 20, former Noma chef and Relæ sous-chef Kristian Baumann and a team comprising other Noma alumni will test-drive their new restaurant, 108, for 13 weeks while Redzepi is in Sydney running Noma Australia.

Baumann has spent six months crafting a menu heavy on foraged plants, flowers and berries, which borrows from the same techniques as the mothership, but is priced with repeat visits in mind rather than just splurging jetsetters.

His first menu ranges from a riff on a classic Danish fishcake made with pollock and served with parsley and mussel sauce, toasted seaweed and salted plums to sautéed pigtails served with grilled cabbage and spicy herbs.

After the pop-up ends in mid-April, 108 will open in late spring in a newly created restaurant on the ground floor of a building behind Noma, which the group bought last year. Its name comes from its permanent address at 108 Strandgade. For Redzepi, who has long harboured a dream to open a more casual and accessible restaurant that still has Noma's creative edge, the new restaurant represents a change of role from boss to partner. "I don't want more work so we've been very careful in assembling a team that's so strong," he says.

Restaurant manager Jacob Møller has worked at Noma for nine years while general manager Thomas Østergaard Bagge is a former booking manager.

"It's a new realm for us," says Redzepi. "I am excited for this as a Copenhagener. It's supposed to be a middle-class place where you can come and eat at least twice a month." He's had his eye on the site for years and would eventually like to open a B&B on the upper floors of the four-storey building.

Noma itself is moving to a new site at the end of 2016, where Redzepi plans to reinvent the restaurant from the ground up.

108 at Noma, Strandgade 93, Copenhagen, +45 3296 3292


Newsletter

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

Latest news
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
Brisbane’s Restaurant Two will close on Christmas Eve
24.11.2016
Restaurant Hubert opens for lunch
24.11.2016
Hot Plates: Good Luck Pinbone, Sydney
23.11.2016
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...

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...

get the latest news

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

×