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.

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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.

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

Knives and Ink chef tattoos

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

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."

Sydney's new cult burger, layer by layer

Gojima rice burger

Gojima rice burger

Sokyo's Chase Kojima's new project is something completely new.

You like rice, you like burgers? Chase Kojima is about to make your day with his next venture. Introducing Gojima, a new casual eatery from the chef best known for his work at Sokyo in Sydney and Kiyomi on the Gold Coast. 

Rice burger wha? Let's cut to the Chase and hand the microphone over to chef Kojima for the layer-by-layer lowdown:

"It all starts with the rice bun base. It's a blend of sushi rice that's caramelised for flavour and crunch, with a thick spread of house-made, umami butter (the recipe for the butter is a secret, but I can tell you the flavour-profile is soy). The next layer is made up of thinly sliced, American-style dill pickles, followed by a sprinkle of raw sliced white onions and crisp green oak lettuce.

"Next up is the first of two patties of Angus beef - a blend we've developed that includes chuck and brisket. We then add a slice of melting American cheese, another beef patty, and a dollop of the Gojima secret sauce that we've made to complement the flavour of the rice bun.

"We keep building the burger with another slice of melted American cheese, ripe red tomatoes, and top it off with a rice bun. To hold it all together, we've used what is in my opinion the best nori seaweed in the world. We use this particular nori in Sokyo too - it has a melt-in-your-mouth texture and delicious roasted aroma."

Gojima opens at The Star on the ground-floor site opposite Momofuku Seiobo in late November.

gojima.com

 

 

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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