Healthy Eating

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

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

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

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.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Anason opens at Barangaroo

Veal tongue, garlic confit, pickles, pita

Veal tongue, garlic confit, pickles, pita

It's all about the tongue bun. Sure, there have been impressive tongue sandwiches in this town before, the one at Monopole not least among them. But it's usually stealth tongue, tongue sliced into fine shavings of unidentifiable mystery meat. Not at Anason. No. Peeking from between the fluffy white folds of a bao, this is very much identifiably a veal tongue, lolling tongue-like amid pickles and purslane. It's a great dish, especially taken with a glass of (Turkish) wine, a cocktail or some Gosset as the sun goes down over the water mere metres away (it's there somewhere, behind the hoardings for the new Barangaroo ferry terminal).

Anason, opened by Somer Sivrioglu from Balmain Turkish eatery Efendy, is the first permanent restaurant to open on Wulugul Walk at Barangaroo. It arrives ahead of new projects from the teams of Bentley and Aria, and is here to stay longer than the pop-ups from Noma and Belle's Hot Chicken. Modelled on the meyhanes, or drinking places, of Turkey, it nonetheless has something of a scant feeling; airy, with just a small shopfront kitchen, most of its seating out in the open, and its restrooms shared with the rest of the complex.

Among the tables stands a little cart hung with simit, Turkey's sesame-crusted answer to the pretzel, seemingly lifted straight from the streets of Istanbul. Served with tarragon labne, the simit make for one of the most appealing of the 20 or so small, mostly seafood- and vegetable-oriented mezes-style dishes on the menu. Little prawns with a festival of colourful tomatoes and kashar cheese in a guvech (traditionally a sort of stew) are less convincing - the prawns themselves are not a highlight. But another strained yoghurt number designed to be served with bread, the atom, with the smokiness of dried marash chillies, is a winner.

Prices (and plate sizes) aren't large, and the staff are mustard-keen, so while the cooking might not be razor-sharp straight out of the gate, there's no reason not to dive in and explore the menu for yourself in more detail. It's summery, seafoody and sweet. All this and tongue buns - get yours today.

Anason, Anadara Building, Wulugul Walk, Barangaroo, NSW, (02) 9188 1581, anason.com.au

Newsletter

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

Latest news
Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
15.03.2017
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
24.02.2017
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.

×