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.

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.

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.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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."

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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.

Alpha to open Beta, a striking new upstairs bar and eatery

Alpha

Alpha

Here's an argument for making plan B your first choice: Sydney's Alpha is opening Beta Bar, and it's far from a second-string offering.

The new complement to the CBD's favourite modern Greek eatery, which opens on the floor above the restaurant-proper in June, is all about mezze and cocktails.   

"We're taking that old principle of a Greek mezze bar - similar to how tapas work where they bring you a small plate with your drink," says chef Peter Conistis, "and making it modern."

That could mean red mullet grilled on lemon leaves with spanakorizo rice and green-almond "saltsa" with a Dry Tai (gin, ginger, Campari and lime), or Conistis's favourite: feta custard and duck-skin crisps with a Dirty Greek Martini (vodka, cucumber and tomato tea, French vermouth and crushed Volos olives).

Alpha chef James Roberts will be on the grill, while the restaurant's bar manager of the past two and a half years, Nathan Cannon, will wrangle the drinks. 

"Alpha-Beta" might sound a bit Animal House, but the design will be anything but frat-boy. Paul Papadopoulos of creative studio DS17, who also designed the original restaurant, has retained the original honeycomb ceiling, arches and brickwork, juxtaposing them with old leather furnishings, cane and fretwork-backed chairs, striking Aegean-blue doors and brass finishes. "He's sourced some beautiful '50s gold-plated glassware from an old hotel in New York, too," says Conistis. "It's all a bit dark and luxe." 

The upstairs space will include a separate private dining room and a glass-encased courtyard featuring a 10-person chef's table and a sunken fire-pit for spit-roasting meats. 

"It's not like Alpha," says Conistis. "It's a new take on mezze, a step up, and it's very much its own beast."

Beta Bar, level 1, 238 Castlereagh St, Sydney, NSW, (02) 9098 1111, hellenicclub.net.au/about/beta

Newsletter

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

Latest news
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
Restaurant Hubert opens for lunch
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...

Bang, Sydney restaurant review

Panache could be a watchword for Bang, Surry Hills’ first fo...

Sydney's new cult burger, layer by layer

Sokyo's Chase Kojima's new project is something completely n...

Silvereye to close this August

Chef Sam Miller is heading back to the UK.

Back to the 1980s at Bennelong

A collection documenting the life of the Sydney Opera House ...

Ananas Bar & Brasserie

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

Balla

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

Da Orazio Pizza + Porchetta

If Da Orazio didn't already have a subtitle, we'd suggest s...

Felix

Felix is an earnest love letter to the Paris brasserie. The...

Flying Fish

Flying Fish presents questions. The room, at Pyrmont's hist...

Fratelli Paradiso

There's good reason to wait for a table at this Potts Point...

Golden Century

Glammed-up glassware, the wait-staff a touch more attentive...

Hartsyard

Cast as an "urban homestead" by its creators, this drawcard...

Izakaya Fujiyama

There's no shakuhachi or koto playing here; instead, punter...

Icebergs Dining Room & Bar

In the beginning there was Karen Martini. Then Robert March...

Longrain - Sydney

Longrain is like an old friend, and each time you visit it'...

get the latest news

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

×