The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Maurice Terzini and friends take over The Dolphin Hotel

Maurice Terzini

Maurice Terzini

Expect Da Orazio with a Fratelli Paradiso spin at the Crown Street pub.

Maurice Terzini, restaurateur and fashion designer, can now add publican to his CV. Terzini, one of Australia's most pioneering restaurateurs, is taking on Surry Hills pub The Dolphin and the new-look venue will reopen early April. "I'm going back to those basic principles," says Terzini. "We want a Da Orazio model in that fun, Fratelli Paradiso style - so we're going back and reinvigorating some of our best hits to suit a contemporary pub context."

Terzini, best known in Sydney for his work at Bondi's Icebergs and Da Orazio, is no stranger to the Australian pub scene. More than 20 years ago he opened the St Kilda landmark Melbourne Wine Room and the venue serves as a key inspiration for his latest venture on Crown Street. "Along with a handful of other pubs, Melbourne Wine Room was really instrumental in changing the food and beverage culture at the time. We hope this will be the same," he says.

The Dolphin's name will stay, but the overall feel will be very different. The space will be split into a main public bar, an elegant dining room and a wine room that's "twisted in a mod-Italian way", says Terzini.

Icebergs executive chef Monty Koludrovic will oversee the menu but the overall brief is fun. "Maurice-meets-Monty-meets-Melbourne Wine Room classics," he says. Food may include the likes of spaghetti with vongole or crab, cotoletta, Roman-style pizza and calamari Sant'Andrea - a signature of Terzini's from his first restaurant, Caffè e Cucina, in Melbourne's Chapel Street. The team behind Hotel Harry are partners in the project and interior designer George Livissianis (known for his work at The Apollo, among other restaurants) has been enlisted to do the fit-out.

"The design we have at the moment is not at all what we have in mind for a year down the track, but we've started experimenting and it's pretty mind blowing," says Terzini.

A pop-up version of the public bar is expected to open in early April, with the other areas to follow within three months. "It's not the typical pub thing. It's going to be quite elegant and a real art installation."

The Dolphin Hotel, 412 Crown St, Surry Hills, NSW, (02) 9331 4800, dolphinhotel.com.au 

 

Newsletter

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

Latest news
Gilson opens in South Yarra, Melbourne
06.12.2016
Where to buy Christmas hams and glazes
05.12.2016
Behind Africola’s new look with James Brown of Mash Design
29.11.2016
Hot Plates: Ume Burger, Barangaroo
29.11.2016
Matt Moran kicks off Aria 2.0 with lobster French toast
25.11.2016
Brisbane’s Restaurant Two will close on Christmas Eve
24.11.2016
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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

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.

×