Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Pea and ham soup

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

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.

Business class: Melanie Grant

Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.

Firedoor, Sydney

Firedoor, Sydney

Firedoor, Sydney

Read our restaurant review of Firedoor, Sydney here

Good things come to those who wait. It was 2011 when Lennox Hastie first started looking at restaurant sites in Sydney, but now the time is ripe, the fuse has been lit and Firedoor is about to explode onto the scene. Did we say "explode"? That would be Hastie's last choice of phrasing; despite his serious kitchen chops and glittering CV, he prefers subtlety to showiness, and while fire is central to his craft, he works his magic with patience and exactitude over the glow of embers rather than in a rush of sparks. But quiet as he may be, his long-awaited arrival on the scene makes for one of the most significant restaurant openings in Australia this year. The slow-burn is about to catch fire.

Born in the UK to an Australian father and a Scottish mother, Hastie spent serious time working at the high-profile likes of Le Manoir aux Quat' Saisons in Oxfordshire, Marc Veyrat's L'Auberge de l'Eridan and Martin Berasategui in San Sebastián. But it was cooking with Victor Arguinzoniz, the chef at Etxebarri, in the Basque country, whom some have dubbed the Ferran Adrià of the hearth, where he found his true calling.

Over several years cooking there side by side, Hastie told GT back in 2009, he and Arguinzoniz transcended their different backgrounds (and the fact that Hastie couldn't speak Spanish, let alone Basque) to "motivate one another to push the limits of grilling" and learning through discovery.

Though he won't be working with the bright-pink Palamós prawns, glass eels and gnarled goose barnacles he knew in Axpe, it's a process Hastie is set to continue at Firedoor in Surry Hills. With the backing of the Fink Group (who also own Quay and Otto), Hastie is opening a 70-seat eatery where the setting is unpretentious but the food is like nothing else in town.

Where some chefs are now turning their backs on immersion circulators and plastic bags in the kitchen, Hastie hasn't even installed a gas line. As at Etxebarri, the Firedoor kitchen will burn five or six woods a day, olive, ironbark, orange, wine barrels and grapevines among them, using their unique qualities to accent ingredients presented with a minimum of ornamentation. Grilled pipis plated simply with garlic shoots and chilli, say, or oysters with guanciale and seaweed.

A wine list designed with the assistance of Master of Wine Ned Goodwin, and cocktails from former Sokyo bartender Phil McElroy round out a very promising package. Firedoor opens to the public Wednesday 29 April: flame on.

Firedoor, open lunch Fri noon-2.30pm; dinner Tue-Sat 5.30-10pm, 23-33 Mary St, Surry Hills, NSW, (02) 8204 0800

Newsletter

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

Latest news
What to eat at Osteria Ilaria
28.06.2017
Automata opening in Singapore
22.06.2017
A handmade tale
22.06.2017
Wear sneakers made by your favourite restaurants
19.06.2017
Momofuku in Vegas
09.06.2017
Hot Plates: Pulp Kitchen, Ainslie
07.06.2017
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...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

get the latest news

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

×