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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Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Secret Tuscany

A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Moon Park to open Paper Bird in Potts Point

No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Discovering Macedonia

Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

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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