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.

Most popular recipes summer 2017

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

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."

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Lady Carolina, Melbourne

Paul Wilson

Paul Wilson

Read our review of Lady Carolina here

There will be surprises in store when Lady Carolina, a Paul Wilson-directed ode to the melting pot of Peruvian cuisine, opens on Lygon Street, East Brunswick, in early July. Wilson has already given Melbourne his take on Mexican at the Newmarket Hotel and Acland Street Cantina, but this new venture, consulting to Alby Tomassi (Feast of Merit), with a potential ownership stake in the offing, will, he says, articulate the breadth and depth of Peruvian cooking in a number of interesting ways.

"The whole world is represented in the markets of Peru," says the one-time Brit-packer, who became enthralled with Peruvian cooking after a recent visit. "You've got your Mexican, which I believe is the original fusion cuisine of the world, thanks to the Spanish conquistadors and the Incas, and then in Peru you've got the Japanese influence, the Chinese influence with chifa cuisine, which is a true fusion native to the country, you've got the Incan, the Spanish, the Italian…"

Lady Carolina will include a cevicheria overlooking the restaurant, where diners can snack on the cured fish while drinking pisco. Beyond the 90-seat restaurant proper, there will also be a more informal covered beer garden replete with taco truck installation and a Cuban-inspired rum bar.

The venue will also have access to Australia's first crop of purple corn, which is being trialled by the University of Queensland for its abundant antioxidants. "It's the most up-and-coming superfood in the world. Kale is so last year," says Wilson, who consulted with the university. "While it's too fibrous to eat, it's brilliant in alcoholic and non-alcoholic drinks."

Other Queensland-grown tropical crops, such as jackfruit and custard apple, will feature as the base for cocktails, as well as aji amarillo, the Peruvian chilli that has a jalapeño hotness but a perfumed bouquet "like rosewater - a really unusual, fruity flavour". A custom-built pit smoker will be the focus of the meat cookery, with large cuts designed for sharing. Cameron Denning, latterly in charge of the pans at Acland Street Cantina, will be co-head chef with Wilson.

"I'm pretty excited Latin food is back on the menu," says Wilson. "It's such an important food culture globally; it's great to see Australians embracing it."

Lady Carolina, 175-177 Lygon St, East Brunswick, Vic

Newsletter

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

Latest news
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
Eleven Bridge’s bar menu returns
13.02.2017
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.

×