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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Tarte a la tomate

Make the most of end-of-season tomatoes in this delicious tart - perfect for a picnic spread.

Restaurant Hubert: the game plan

Hubert's chicken fricassée

Hubert's chicken fricassée

The space is huge and the hype is overwhelming. We've tried (nearly) everything on the menu to bring you a fail-safe guide to eating and drinking at one of the year's most-anticipated restaurants.

Let's take it as a given that you want to go to Hubert, the first full-service restaurant from Anton Forte and Jason Scott, the Sydney bar czars behind Shady Pines Saloon, The Baxter Inn and Frankie's Pizza. We can confirm that it's worth the hype, combining a powerfully convivial vibe with a satisfying amount of heft in the food, wine and service. But it's also a big space sprawling over two bars, a glam dining room, two menus and a substantial wine list, and can be a bit overwhelming when you first step through the door. In other words, you need a game plan. We're here to help. We've thrown ourselves on the grenade, selflessly marching down the stairs for four dinners (and drinks!) in five days, eating the entire menu and drinking our way through a heroic chunk of the cellar to bring you a plan of attack.

Or, as the case may be, three plans of attack.

Option one: eat in the bar

Make your way down the stairs and to your right you'll find Bar Pincer. Given that Hubert won't be taking bookings for another few weeks yet, as a walk-in, chances are you'll end up here regardless. No bad thing. Nicely upholstered booths, world-class foot-rails and an excitingly uneven timber floor make it atmospheric as all get-out, and bartenders James Irvine and Brendan Keown are as handy with the drinks as they are quick with the chat. Irvine's pastis-infused play on the Ramos Gin Fizz is the sole exception to the classics rule on the seven-cocktail list, and there is much to be said for the house Martini, served in an etched bottle with a choice of garnishes (olive, twist, pickle, pickled onion) to the side.

The bar menu is a truncated version of the restaurant carte. Fear not: what you lose in whole roasted fish and epic platters of duck, you make up for with the addition of Marcona almonds on one end and steak frites (flank, Bordelaise, thin chips) and the Normandy burger (dry-aged beef, pickles, Gruyère). Consider the fine duck-liver parfait, bordered with maple syrup jelly, and the anchovy toasts, made irresistible with the addition of watercress, pickled onion and a whole lot of cultured butter, to be non-negotiable.

Option two: eat in the other bar

Turn left as you enter and you're at Bar Normandy, a sliver of a serving bar that has places set for dinner down its length, plus a short row of tables for two in high booths, which are soon to be the most sought-after Tinder real estate in town. If you're dining à deux, they're very hard to beat. This bar offers the menu in full, so you can pick coyly at fromage blanc swirled with seaweed oil and dab daintily at egg yolks set in bonito jelly while you play footsie, or signal serious intent and engross yourself in bone-sucking and toe-nibbling with the chicken fricassée, an epic production that sees the kitchen brine a Holmbrae bird, deep-fry it and then sauce it, feet and all, with a deeply flavoured mixture of cream, butter, white wine, tarragon, garlic and mushrooms.

There's a vast selection of spirits French and otherwise to ogle behind the bar, so this is a pretty cool place to take a nightcap.

Option three: go the whole hog

To really, truly get the full Hubert experience, you'll want to come with a posse. Rolling six-deep is ideal - that way you can get to grips with the full range of big dishes designed to share, whether it's that $62 chicken, a $95 kilo of Riverine rib-eye grilled on the bone, or the $85 Murray cod, roasted whole Grenobloise-style, with brown butter, capers and lemon, and a full chorus of sides. (The pommes Anna, done in vertical strata rather than the usual gratin style for maximum browning, and napped with beurre blanc, are essential.) The main dining room offers Hubert in all its flickering candle-lit glory, and affords the clearest view of the stage (though it has thus far only played host to a baby grand piano and a 1950s-style microphone rather than actual musicians).

And to drink?

Dan Pepperell's menu is, as the kids like to say, baller, but the wine list is also a thing of beauty, both in design and content. It wouldn't be unreasonable to liken the impressive selection by the glass to the sort of thing you'd see at Monopole, where sommelier Andy Tyson has trod the boards, and there's plenty to tempt you to order a bottle, half-bottle or (yay!) magnum. There's lots of good Burgundy both red and white, and if you've been distressed by the recent trend away from red wine in pairings with tasting menus in Sydney, the wealth of shiraz and grenache here, complemented by healthy offerings in the gamay, Loire rouge and Languedoc-Roussillon departments, will do much to soothe your troubled brow.

There's no shortage of good advice to be found on the floor, but for maximum effect you want Tyson himself leading you through the list, pointing out succulent bargains (Pichot Vouvray for the duck-liver parfait), curiosities (a whole section just for Aligoté) and things that are simply dangerously drinkable. There are weird wines for those who want them, plenty of perfectly straight-down-the-line stuff, and then those ideal hybrids such as the Béatrice et Pascal Lambert "Les Terrasses" Chinon, a cabernet franc made from organically grown grapes and bottled without sulphur, but not something that'll scare the horses. In other words, dangerously drinkable.

Our full review of Restaurant Hubert will appear in the June issue of Gourmet Traveller. We'll see you propping up Pincer and Normandy or elbows-deep in a Murray cod in the dining room in the meantime. Santé.

Restaurant Hubert, basement, 15 Bligh St, Sydney, NSW,; open dinner Mon-Sat 5pm-1am.


Styling: Lisa Featherby

Styling: Lisa Featherby

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...

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.