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.

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.

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.

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.

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."

Noma comes to Australia

Noma is coming to Australia. What started as a whisper among chefs here and in Denmark over the past several months started to seem a lot more real with each sighting of chef René Redzepi and other members of his team around the country. Now it's official, confirmed in an announcement in Sydney this morning: the Copenhagen restaurant, several times named the world's best, and unquestionably one of the globe's most influential eateries, is moving to Sydney for 10 weeks from the end of January.

Inspired by the excitement generated by Noma's cameo in Tokyo at the beginning of 2015, Redzepi says plans for a new overseas adventure were well under way before the team left Japan, and Australia was the first choice. A place that differed radically from both Denmark and Japan was essential, he says, but the key was finding a place where his staff would be happy. "I really like working with Aussies," he says. "And I hope to learn something new."

A collaboration between Tourism Australia, LendLease and Noma, Noma Australia will open on the ground floor of the Anadara building on Wulugul Walk at LendLease's Barangaroo development, on the Sydney CBD's western waterside fringe. The search for a location took the team everywhere from surf clubs and the outback, to Smiths Beach at Margaret River and Sydney's harbour islands, "but all of it was going to just be so damned expensive, we had to change up".

"The place right there on the edge of the water - that reminded me very much of Copenhagen," says Redzepi. "It was a feeling of, 'wow, this is Noma in the south'."

The restaurant will open for lunch and dinner Tuesday to Saturday. Many of the other practicalities are still being ironed out. When and how can reservations be made? "No clue." What will it cost per head? "That we don't know yet. Four or five hundred."

Redzepi says that while he's aware of the criticism The Fat Duck received for charging more at its Melbourne pop-up this year than at its British home base, he's also acutely aware of how much it costs to move an entire restaurant and its staff to the other side of the world.

"It's going to be crazy." Accommodation alone for the 100 or so staff coming to Sydney, he says, is going to run to somewhere between $500,000 and $800,000. "And we can only put that expense one place, and that's on the menu."

In the meantime, he and his fellows have been digging deep for Australian flavours. The menu will be drawn up from scratch, putting the spotlight on Australian ingredients, so Redzepi has been diving for seaweed in Tasmania, sprouting bunya nuts in South Australia, inspecting eel on the Hawkesbury and drinking flat whites in Darlinghurst, while his sommeliers have risked life and liver meeting with the wildest and woolliest local vintners, brewers and distillers. By the end of the year he'll have visited every state afresh. "We've seen great stuff everywhere," he says.

John O'Sullivan, managing director of Tourism Australia, says that Noma was a natural choice as an extension of the Restaurant Australia campaign. "They don't come any bigger than René in food and wine internationally. But more than the man and the brand, Rene has an approach to cooking and produce that is very special, but also very much in harmony with what we have to offer in Australia. He and the team are so inspired by Australia, and so keen to showcase our produce and create something special here with a lasting legacy. René is someone who is inspired by nature, and unique ingredients - something that Australia does very well."

For his part, Redzepi also wants the experience to be something with a legacy beyond the 10 weeks for himself and his team.

"I really hope that by going into a completely new landscape we will be able to see our own world in a different way and become better at what we do at home through the experiences we have in Australia. That would be an amazing thing."

Register for more information about Noma Australia. 

Read our Noma Australia Q&A with René Redzepi.

Newsletter

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

Latest news
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
Brisbane’s Restaurant Two will close on Christmas Eve
24.11.2016
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.

×