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.

Fast autumn dinners

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

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.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Roast pork with Nelly Robinson

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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
Sepia moves to Melbourne
30.03.2017
What’s on the menu at Perth’s new Ku De Ta
30.03.2017
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
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...

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 ...

Chase Kojima's rice burger bar opens this week

Prepare to hold a new style of burger glory – wrapped in ric...

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...

Fish Face

THIS RESTAURANT HAS CLOSED. Sydney's two best fish cooks, ...

Bar H

Is it a bar with good food or a restaurant with a good bar?...

Buon Ricordo

Buon Ricordo exudes Italianness. Passion and professionalis...

A Tavola

Sydney is spoilt for choice when it comes to Italian food a...

Da Orazio Pizza + Porchetta

Ever wondered why friends who live in Bondi never leave? A ...

Efendy

Chef Somer Sivrioglu aims to rescue the reputation of the k...

Felix

The Merivale group's homage to the French brasserie is well...

The Fish Shop

You can try and kid yourself by sticking to the raw and cur...

get the latest news

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

×