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.

Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

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.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

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.

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.

Ben Greeno leaving Momofuku Seiobo, joining Merivale

Ben Greeno

Ben Greeno

The top end of Sydney's restaurant scene is about to get a shake-up as Ben Greeno, chef at Momofuku Seiobo, leaves the casino to join the Merivale Group. It's understood that Greeno, who has headed operations at the three-star restaurant since it opened in 2011, leaves Momofuku in April, starts with Merivale in May, and the first kitchen under his direction in the new role, the renovated Paddington Arms, will be open in July. It's around July, too, that the company plans to open another as-yet-unnamed restaurant just a few doors away at 380 Oxford Street. Former Chez Panisse chef Danielle Alvarez will be running the kitchen, with Greeno to have a hand in it in an advisory capacity. A third project, built around Greeno's cooking, is also in the offing.

"I don't really want to talk about what I'm doing next till I've left Momofuku, but I would like to say that I'm very grateful for the time I've had here," says Greeno. "I've learned a lot here, and the restaurant means a lot to me. I'm sad to leave, but I'm excited about the future."

Merivale boss Justin Hemmes, for his part, says Greeno's first project is a new concept for the company, "specifically tailored around what he wants to do and the style of cooking that he wants to do. We haven't worked on the menu yet but we've obviously worked on the concept. Ben wants to cook casual, accessible food really well and we're going to build the venue around his style and his offering, which is the old Paddington Arms."

A Merivale spokesperson added that it "won't be sliders and dude-food", but it won't exactly be Noma-influenced modern-Australian-American-Korean either. 

Hemmes said he was very taken with Greeno's work. "Ben's one of the greatest talents in the country and arguably in the world, I think. He's a remarkable individual. Not only is he a true professional in his craft, but his attitude and his management techniques are highly professional. He's a remarkable guy. We think alike and we're certainly on the same path, so it's a good fit."

Greeno, a native of northern England, was part of London's Young Turks group and counts Noma and The Paul in Copenhagen and Restaurant Sat Bains in Nottingham among his previous employers.

Momofuku Seiobo, the first branch of David Chang's acclaimed Momofuku restaurants to open outside New York, landed in Australia amid a flurry of publicity and shot to prominence quickly, taking out the top slot in the Gourmet Traveller Top 100 and being named Restaurant of the Year in 2013. Another senior member of staff, sous-chef Clayton Wells, departed last year and will open Automata at The Old Clare boutique hotel development in Chippendale in July.

A spokesperson from Momofuku head office in New York described the parting as amicable. "We are extraordinarily thankful for everything that Ben has done for Momofuku Seiōbo," she said, "and we look forward to seeing the growth and success that Ben will inevitably have in future projects."

A senior chef from Momofuku in New York, yet to be confirmed, will head up the kitchens at Seiobo from May.

Newsletter

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

Latest news
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
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
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.

×