Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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.

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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