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 copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

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.

Quay team set to open restaurant inside Sydney Harbour Bridge

John Fink, Peter Gilmore and Kylie Ball

John Fink, Peter Gilmore and Kylie Ball

Editor's note: As much as we'd love to see this restaurant happen, this article was produced as a tongue-in-cheek prank for April Fool's Day. Thanks to the Fink Group for being such good sports.

In a move that will thrill diners even as it shocks urban planners, the team behind celebrated Sydney fine-diners Quay and Bennelong has announced plans to turn the Sydney Harbour Bridge into a restaurant.

Chef Peter Gilmore and restaurateur John Fink said they're as surprised by the development as anyone. "Pete and I had been joking with our general manager, Kylie Ball, about quicker ways for us to get from one side of Circular Quay to the other to run between Bennelong and Quay," Fink says. "We'd joked about jet-skis and a flying fox and things like that, and then we got to talking about building a bridge." It was at that point, Gilmore says, that Fink and Gilmore locked eyes and the conversation suddenly dropped away. "It was like we had the idea at the exact same time; we just looked up and there it was. We whispered it to each other: 'Bridge'."

Diners will start their meal with drinks and snacks in the bridge's south-eastern pylon before making their way over the arch to the north-east for entrées, then across to the north-west for main courses, and then back over the harbour to the south-westernmost of the granite structures for dessert. "They're certainly going to get their 10,000 steps in that night," quips Fink. In addition to a stunning panorama afforded by being 134 metres above sea level, the climb will offer guests the chance to get up close and personal with the new rooftop gardens planted across the arch to supply the restaurant. "We'll be getting them to do some of the watering and weeding while they're up there," Gilmore says. "We want it to be an immersive, participatory experience."

The menu is a work in progress, but Gilmore has confirmed that it will include an architectural homage somewhat akin to his meringue Opera House at Bennelong ("it's a coat-hanger I've fashioned from cream, prune, oloroso caramel and sugar crystals"), and a shrimp-on-the-barbie tribute to the structure's most famous former employee, one-time bridge painter Paul Hogan. The dish he's most excited about, though, is the Francis de Groot. "It's our tribute to the horseman who bolted ahead of the premier at the opening ceremony in 1932 to slash the ribbon - a horsemeat tartare that we hand-cut with a cavalry sword."

Set to open later this year, Bridge is a ground-breaking undertaking, to say the least, and negotiations are still underway with the Roads and Traffic Authority, Sydney Foreshore Authority, EPA, BridgeClimb, City of Sydney and several other authorities to iron out the finer details of the restaurant's day-to-day operations. Fink says he's undaunted by the complexity of the project. "Everyone said the Opera House was a tough site, that we were mad to open two restaurants so close together. But all I see is opportunity. And it'll end that rivalry between the north shore and the south once and for all. 'Build a bridge', people like to say. Well, we're doing it. Get over it."

Gilmore is no less enthused. "Bridge is the culmination of a lot of things we've been talking about for years. It's a celebration of the landscape, a tribute to Australian culture and an urban farm all rolled into one," Gilmore says. "And it carries two rail lines and eight lanes of traffic."

As ambitious as it sounds, Bridge is by no means the only serious restaurant to call a major world landmark home. Beyond Bennelong, its sister venue at the Sydney Opera House, of course, there's Alain Ducasse's Jules Verne in Paris, a restaurant on the second floor of the Eiffel Tower that has been awarded a Michelin star. Meanwhile, David Chang's plans to open a different Momofuku outlet in the head of each president sculpted into Mount Rushmore (each with a different menu direction in homage to the presidencies of Washington, Jefferson, Roosevelt and Lincoln) are well advanced.

"I'm just surprised no one thought of it before us," Fink says. "If nothing else, it'll be a bloody good place to watch the New Year's Eve fireworks."

Bridge, Sydney Harbour Bridge, Bradfield Hwy, Sydney, NSW

Newsletter

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

Latest news
The Royal Mail Hotel is changing
28.03.2017
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
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...

Albert Street Food & Wine

Philippa Sibley may have left the building, but Albert St F...

Ananas Bar & Brasserie

With a soundtrack laden with dance beats and a dark, moody ...

Aravina Estate

The family-friendly nature of Aravina explains the terracot...

Assaggio

Assaggio's very red, very mod fit-out has undeniable flair,...

Aubergine

The grey-whiskered Ben Willis could pass for a maturing, bu...

Annie Smithers' Bistrot

Annie Smithers may have decamped for Du Fermier, but the bi...

Bacchus - Brisbane

Rydges doesn't exactly leap to mind when you think "complex...

Balla

Pronounce it "bah-la" for Piedmont-born artist and composer...

Balthazar

The mixing of business and pleasure comes second nature to ...

Boucher

Escargots, foie gras, bouillabaisse - the expected French s...

Carlton Wine Room

The relaxed ambience and witty, irreverent service may say ...

Celsius

A land of smoke and mirrors, Celsius is an urbane, nightclu...

Citron

Mark Newman's cassia beef cheek is the type of dish that ce...

Divido

To those who dream of the old country, Divido is the modern...

David’s

David's hums with renewed energy since its transformation t...

get the latest news

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

×