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.

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.

Shark Bay Wild Scampi Caviar

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

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

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.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

First look: Mondopiero, Melbourne

Piero Gesualdi

Piero Gesualdi

The last time Piero Gesualdi dipped his toes into the world of Melbourne hospitality it was with the game-changing Rosati. The cavernous restaurant-café he opened on Flinders Lane in the 1980s with Ronnie Di Stasio not only redefined the concept of Melbourne Italian dining, but was also instrumental in bringing about the renaissance of the city's laneways.

Now the influential designer and entrepreneur is transforming a warehouse-sized former tile showroom on Fitzroy's Brunswick Street into an emporium-design wonderland/gallery/apericena bar/café. It'll be called Mondopiero, "the world of Piero".

"I like to think of this as my home, my bar that I am inviting people into, and so I like to play it by ear about what I'm going to stock," says Gesualdi. "I don't know how it will pan out. I have to see the way that people use it."

It has an eclectic range of uniformly covetable kitchenware, furniture, light fittings, bespoke shelving systems, taxidermy (some of it courtesy of artist Julia de Ville), body products, sound systems, bicycles, eyewear, footwear and antiques, while the food and drink side of the equation - a bar at the front and a café  at the back - is yet to be installed, so explaining what Mondopiero is can get a little complicated.

The best explanation is probably that there's a little something for design freaks of every stripe, be it painfully hip timber, ceramic and metal cookware from the Italian company KnIndustrie, cooking knives from Coltellerie Berti, Japanese glassware from Cibi or pewter-edged ceramic tableware from Cosi Tabellini. And despite the gallery-esque feel of the place, it's definitely a shop with everything for sale, from the enormous taxidermy giraffe head and neck and jewellery bedecked (stuffed) fluffy Arctic fox to black metal fixtures and fittings that can all be made to order.

The bar at the front of Mondopiero has its bar shelves - built into a giant framed mirror that appears to lean against the wall - already installed, and is currently waiting on a green light from liquor licensing.

Gesualdi believes the bar when it opens, will be the first in Melbourne to offer apericena. Api-what? A portmanteau of "aperitivo" and "cena", or dinner, it's a nuanced version of aperitivo where the food leans more towards a light dinner than predinner snacks and in Italy is typically gratis. Gesualdi hopes to follow the tradition here, but will wait and see whether locals will be able to enjoy free food in the spirit and traditions in which it's offered.

"The bar will be integral to the whole complex," he says. "So we have to make sure we get it right."

Mondopiero, 28 Brunswick St, Fitzroy, Vic, (03) 9417 7047. Open Daily 11am-8pm.


Newsletter

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

Latest news
Alain Passard is coming to Australia
08.12.2016
Gilson opens in South Yarra, Melbourne
06.12.2016
Where to buy Christmas hams and glazes
05.12.2016
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
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...

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.

×