The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Fleet, Brunswick Heads

Heading to Byron Bay for the Easter break? Pack your drinking shoes, because the Northern Rivers now has a killer new wine bar, and there's some pretty excellent snackage to boot. Astrid McCormack and Josh Lewis, formerly co-owner/manager and sous-chef respectively at Loam, the now-defunct Bellarine Peninsula eatery that was named GT's Regional Restaurant of the Year in 2012, have opened Fleet in Brunswick Heads just in time for the long weekend.

McCormack's interest in wine was no small part of the appeal at Loam, and so it is at Fleet. The tiny shopfront offers a tight but interesting list of 18 wines ("with a couple of magnums"), most of them available by the glass, plus six beers, a couple of ciders and a clutch of cocktails. Sustainably produced Australian wine is the focus, with a handful of internationals thrown in for good measure, so South Australian and Victorian rising stars such as Ruggabellus, Luke Lambert and Patrick Sullivan will be on pour alongside Campania's Cantina Giardino and South African winery Lammershoek. "The goal is to sort out a takeaway licence so our guests are able to buy the wines they drink in-house as well," says McCormack.

The food more than keeps pace in terms of interest. Lewis is a Vue de Monde alumnus of some years' standing, and his opening menu has plenty of edge and pulls no punches for the regional audience, whether it's a veal "schnitty sanga" amped up with sweetbreads, or the lamb breast with Brussels sprouts and cheese rind. The oysters are pickled, chicken is a choice of liver or wing, and there are carrots for dessert, with brown sugar, sesame and butter.

The menu is written largely in the telegraphic style free of description that chefs use to test the patience of would-be diners, so what "prawn legs, silken corn" actually means remains to be seen.

That said, the site is too small for a coolroom, so Lewis's menus are going to be driven by what's on offer at the region's numerous farmers' markets, so it might be some entirely different crustacean legs on offer on any given night. The plan, says McCormack, is "to cook clean, deceptively simple, tasty food".

Fleet - the prices are good, the talent is hot, and the neighbourhood is ripe for a venue that pushes the boat out a bit. We can't wait.

Fleet, open Thu-Mon, 3pm-10pm, 2/16 The Terrace, Brunswick Heads, NSW, (02) 6685 1363

Newsletter

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

Latest news
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
24.02.2017
Mexican ramen at Rising Sun Workshop
23.02.2017
Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017
What’s happening in South Yarra?
15.02.2017
Melbourne Food and Wine Festival’s chef collaborations
14.02.2017
Hot Plates: Long Chim, Melbourne
14.02.2017
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.

×