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.

Pea and ham soup

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.

Gin trains, hotels and festivals

What's next for the unstoppable spirit?

Beef cheek recipes

The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

First Look: inside the Lexus Design Pavilion at The Melbourne Cup Carnival

Attica's All parts of the pumpkin

Attica's All parts of the pumpkin

Ben Shewry and David Moyle have big plans for the menu.

Lexus, never shy of pulling out the culinary big guns at its Design Pavilion in the Birdcage during the Melbourne Cup Carnival, has upped the ante this year. Over the course of Derby, Cup and Oaks Days. The luxury car company's three-storey pavilion at Flemington will see chef Ben Shewry presenting dishes from his current menu at Attica and David Moyle from Hobart's Franklin dishing up a five-course set menu in a dining room with views towards the track.

In keeping with the high level of culinary cred, Lexus has also taken on florist-designer-artist-businessman-entrepreneur-sustainability activist Joost Bakker as Pavilion designer for the third year, ensuring an air of good-looking edgy sustainability and a high level of recycling. Bakker's material of choice for this year's "Futurecave" is 100 per cent reclaimed concrete.

Ground floor of the Lexus Design Pavilion will show off the company's latest car moves - the LC 500 coupé, recently unveiled at Milan's Salone del Mobile - alongside the izakaya-style, booze-friendly food from Windsor food and liquor store Mr Miyagi.

The Miyagi offering - fried chicken and a "nori taco" filled with grilled salmon belly, sushi rice and spicy cabbage - will be available to all who gain access to the Pavilion, but for those interested in Moyle and Shewry, forward planning and a fair bit of networking are necessary.

Ben Shewry and David Moyle.

Moyle's five-course menu is influenced "by the sea and the environment" and will be served over five sittings per day. Bookings are taken in the Pavilion at the beginning of each day and the menu will include raw striped trumpeter with salted turnip, mustard and horseradish, smoked bone marrow toast with celery, peas, lovage and nettle sauce, and lemon and bay leaf ice cream.

On level three, where there's also an outdoor terrace with views of the racetrack, Shewry will be keeping things exclusive, serving just eight guests at a time, six times a day.

Those lucky enough to get an invitation-only seat will be treated to a selection of four dishes straight from the current Attica menu: hand-dived Port Philip Bay sea scallops, lightly steamed and served with lemon myrtle butter and desert lime; tiny little tarts with a matzo shell filled with chicken-soup jelly, ground chicken meat and schmaltz; a dish called All Parts of the Pumpkin, which means just what it says (cold-pressed pumpkin-seed oil and pumpkin juice included) and Shewry's take on a classic mint slice.

Giddy-up. 

Lexus.com.au

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...

Atlas Dining, Melbourne review

Atlas Dining transports diners to a new culinary destination...

The dishes that define Melbourne dining in 2016

For our 50th anniversary issue in 2016, we scoured Australia...

Melbourne’s Rosa’s Kitchen has closed

A kitchen fire has forced Rosa Mitchell’s Punch Lane restaur...

David’s

David's hums with renewed energy since its transformation t...

Ladro Greville

Overdue a Roman holiday? With its well-groomed, Aperol-swig...

San Telmo

The number of all-male tables at San Telmo is an instant gi...

Akachochin

Unlike the tumbleweed territory of Docklands, there's a sun...

Cafe Di Stasio

Cafe Di Stasio represents the ideal of dining as a particul...

Cicciolina

Timelessness. It's not, perhaps, a quality one automaticall...

Cookie

The elegantly dishevelled Curtin House is a multifaceted ve...

Bacash

From sourcing to saucing, Michael Bacash marries an intuiti...

Bar Lourinha

Turning 10 has added spring to Bar Lourinha's step. Not tha...

Bellota

Expect to be seduced by Bellota. This Europhile wine bar's ...

Bistro Gitan

Gitan means gypsy but there's nothing itinerant about the m...

Dandelion

Once upon a time Elwood locals would have to hike across to...

get the latest news

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

×