The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

First look: French Saloon, Melbourne

French Saloon, Melbourne

French Saloon, Melbourne

The opening of an operator's seventh venue should almost engender fatigue in even the most committed fans. But the combination of Con Christopoulos, Ian Curley and Josh Brisbane (European, City Wine Shop, Spring Street Grocer, Kirk's Wine Bar et al) always turns heads because the businesses they open are all genuinely interesting. They're individual and well designed, and show a consistent capacity to leap from the box poised and confident. The latest, French Saloon, is all those things, starting with a particularly gorgeous room fashioned from a former apartment above Kirk's Wine Bar in the CBD. There's a vintage zinc-topped bar imported from France, a tiny and adorable courtyard, banks of windows adding to the room's sense of space, a painted timber floor, classic timber bistro furniture and, for a flash of colour, a red ceiling.

The menu, designed by Curley in collaboration with head chef Todd Moses (late of Supernormal), is a solid bistro don't-scare-the-horses affair built on the foundation of good ingredients and skilful cooking. Cured kingfish shares a plate with carrot slices and a mildly spicy gravlax dressing with confit yolk crumbled over the top. Carpaccio is served with pickled green chilli and whole anchovies while blood sausage is teamed prettily with thin slices of beetroot and apple. There's dry-aged steak, flounder roasted whole and served with shellfish butter, oysters, caviar and a good range of cheese and dessert, including gelati from the group's own Gelateria Primavera (the fior de latte is a classic). The booze list, as user-friendly as the menu, leans towards the French and includes a good selection of apéritifs. French Saloon may be the seventh go-around for these guys but it shows no sign of repetitive strain.

French Saloon, level 1, 380-384 Little Bourke St (enter from Hardware La), Melbourne, (03) 9600 2142; open Mon-Fri 12pm-11pm.

Newsletter

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

Latest news
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
24.02.2017
Mexican ramen at Rising Sun Workshop
23.02.2017
Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017
What’s happening in South Yarra?
15.02.2017
Melbourne Food and Wine Festival’s chef collaborations
14.02.2017
Hot Plates: Long Chim, Melbourne
14.02.2017
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.

×