The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Introducing Peter Gilmore's $22 Bennelong cheese toastie

Peter Gilmore is known to be a man with strong feelings on the subject of cheese and toast. The recipe the chef shared with us for his pal Hugh Whitehouse's killer cheese on toast back in 2007 was a hit, and now comes news that the raw and cold offerings at Bennelong's Cured & Cultured Bar have been bolstered not only by suckling pig sausage rolls, but by a five-cheese toasted sandwich.

So what does an Opera House-worthy $22 cheese toastie look like? Those five cheeses are all Australian, with C2 cheddar and Heidi Gruyère in there for bite, ricotta and mozzarella for texture, and l'Artisan Mountain Man, a washed-rind cheese from Timboon, in Victoria, for pungency. Oh, and there's some black truffle thrown in, too.

"I chose the cheeses for their flavour but also for their meltability and hold," says Gilmore. "I wanted them all to be Australian, and I think the combination brings out the most in the scent of the Manjimup truffle."

Not content with that firepower alone, Gilmore and Bennelong chef-de-cuisine Rob Cockerill also decided to come up with the bread from scratch, opting for a brioche, but with a bit less butter and egg and a bit more salt than the classic recipe. "We also fold a little crème fraîche through it to give it a slight sourness."

We gave Bennelong's bar menu a bit of a serve in the review in the September issue of GT, wondering at the wisdom of "offering almost nothing hot and little that's substantial" in winter. But it looks like team Gilmore has things more than under control. Next step: home delivery.

UPDATE
We've now had the chance to go in and give the Bennelong toastie a try for ourselves, and, $88 dollars later, the verdict from our four-person tasting panel is … a unanimous thumbs-down. Things our team of GT staffers questioned included the appropriateness of brioche ("too crumbly," said one taster. "It just falls apart"), the flavour of the black truffle ("I'm not really getting anything from it," said another) and the curiously unsatisfying quality of the cheese mix ("surprisingly un-cheesy"). A bit more work in the kitchen might be needed before this toastie is worthy of its $22 price-tag. In the meantime, here are some tried and true toasted sandwich recipes from the GT archives.

Bennelong, Sydney Opera House, Bennelong Point, Sydney, NSW, (02) 9240 8000

More toasted sandwich ideas from Australia's best chefs

Newsletter

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

Latest news
Hot Plates: Pino’s Vino e Cucina, Sydney
16.01.2017
Long Chim Melbourne opens today
16.01.2017
Ben Shewry does souvlaki
13.01.2017
Pure South returns to its roots
12.01.2017
Kitchen by Mike lands at Sydney Airport
12.01.2017
Dainty Sichuan is opening in Sydney
12.01.2017
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.

×