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."

Lazy Suzie opens on Stanley Street

Spicy chicken kerabu

Spicy chicken kerabu

Restaurants that don't serve the ingredient that they're named for are pretty annoying, but what about a place called Lazy Suzie that doesn't have a lazy Susan? It'd be tempting to call it a face-smackingly stupid move were it not for the fact this Sydney newcomer is so thoroughly likeable in every other way - a hip Malaysian canteen that drags hawker eating away from lah-auntie naffness without sacrificing the lah-auntie food quality that makes it so good in the first place.

It's the new thing from chef Zachary Tan and the folks behind Devon, and they've brought their signature clean-lined design up a notch, taking the exposed brick of the old Icon Park space on Stanley Street and freshening it up with some very cool hoops of neon suspended from the ceiling. And the menu is nothing if not vibrant.

Lobster thermidor spring rolls don't really have much to do with the larger hawker brief, golden cylinders of vaguely lobster-flavoured cheesy goo that seem to exist, alongside the cheeseburger-filled numbers up the road at Ms G's, solely to advance the cause of novelty spring rolls as Frankenfood. (Expect some filled with matcha cronuts, sea urchin and/or finger lime to pop up somewhere any day now.) But pie tee, little patty-pans of crisp pastry filled with a loose jumble of braised shiitake, carrot, yam bean and mud crab, fly the Nyonya flag with pride.

The presence of burnt ingredients, slightly woolly prawns and an absence of that essential smoky lightness prevent the char kway teow from entering the pantheon of truly great Sydney noodle dishes, but there's promise there in the tang of the slivered lap cheong sausage and bits of fried pork fat, not to mention the offer of a $25 crab- and scallop-enhanced "supreme" version.

The nasi lemak, though, is absolutely worth a visit for any true fan of the dish: the coconut rice is decent, the curried chicken tender and generous on the bone, the boiled egg and cucumber slices present and correct. Purists freaking out about the absence of peanuts ("allergies", shrugs manager Michael Baronie) should be mollified by the brilliance of the ikan bilis component - the anchovies butterflied and fried to curls of weightless crunch. Savoury richness for days.

And then there's the show-stopper, the signature that's reason to visit in itself: the kerabu, a salad of shredded poached chicken, julienned green mango and cucumber, crisp chicken skin and chilli that you spoon onto betel leaves. Texture! Flavour! Spice! Suzie likes it hot, it should be noted, so if the belacan sambal that comes out with the salad isn't spicy enough for you (and it's plenty hot, believe us), don't fret - there are several much more burny house-made sauce options there for the asking.

Throw in inventive Malaysian-flavoured cocktails, a workable wine list, good beers, outstanding soft-drinks from PS Soda, a dessert selection that makes vibrant use of the ice-shaving machine Tan brought back from Malaysia, plus the offer of very interesting brunch dishes on the weekend, and Suzie looks anything but lazy. Give her a spin.

Lazy Suzie, 78 Stanley St, Darlinghurst, NSW, (02) 7901 0396, lazysuzie.com.au; open Tues-Fri noon-midnight, Sat 10am-midnight, Sun 10am-3pm.

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...

Hot Plate: Face2Face Noodles, Sydney

Chinatown's new spicy Chongqing-styled noodle bar is complet...

Hot Plates: Higher Ground, Melbourne

The line between cafe and restaurant is blurred at the CBD’s...

Hot Plates: 13 February 2015

Our restaurant critics' picks of the latest and best eats ar...

L'Americano, Sydney

Our restaurant critics' picks of the latest and best eats ar...

Estelle Bistro, Melbourne

Our restaurant critics' picks of the latest and best eats ar...

Bang Street Food, Sydney

Our restaurant critics' picks of the latest and best eats ar...

Minamishima, Melbourne

Our restaurant critics' picks of the latest and best eats ar...

Lilo Tang, Canberra

Our restaurant critics' picks of the latest and best eats ar...

Mayflower Restaurant and Bar, Adelaide

Our restaurant critics' picks of the latest and best eats ar...

The Vertue of the Coffee Drink, Melbourne

Our restaurant critics' picks of the latest and best eats ar...

Spirit House, Yandina, Qld

Our restaurant critics' picks of the latest and best eats ar...

Bistro Nguyen's, Canberra

Our restaurant critics' picks of the latest and best eats ar...

University of Melbourne Farmers' Market

Our restaurant critics' picks of the latest and best eats ar...

Clayton Wells at LuMi

The pair join forces for Sunday lunches at LuMi.

Farmhouse Restaurant, Pialligo Estate, ACT

Our restaurant critics' picks of the latest and best eats ar...

get the latest news

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

×