We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
A bloody good dinner for a bloody good cause.
An ambitious, brand new regional hotel has been awarded not one but three top accolades this year.
Andrew McConnell’s yakitori, buns, dumplings and lobster rolls head south of the river.
Sydney’s favourite whisky bar makes a rare overground appearance at a pop-up on Pitt Street Mall.
Our guide to the best of the region.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.
Kick off winter with a week of cheese tasting.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
This June, Acme head chef Mitch Orr will plate up his
distinct pasta dishes for two nights at East London restaurant Lyle's. Orr is heading over as part of Lyle's
Guest Series, a monthly international chef take over that has
previously hosted, among others, Pasi Petanen of Sydney's now
closed Café Paci pop up and ex-pat Australian chef
James Henry of Belon Hong Kong.
"I want to give a real sense of what Acme is like in Sydney, since it'll be the first taste for a lot of people," says Orr.
Londoners and pining ex-pats alike can expect the classics: the pig's head macaroni with egg yolk, the baloney sandwich and the coconut rice-cream with white chocolate, although Orr is planning some new dishes too.
The Guest Series asks chefs to combine London's finest ingredients with something special from home, playing with Lyle's philosophy of using the best of local produce. Orr is set on bringing the South Australian producer LiraH's nebbiolo verjus to add a home-grown acidity to his meals, although the real translation test might be Acme's buzzing, laid-back atmosphere. "Lyle's is more pristine, quiet and precise than Acme," says Orr. "I mean, they're both quite minimal, three-flavours-on-a-plate, let-the-flavours-speak-for-themselves sort of places. No bullshit. But James is a much more mellow and proper dude, a real sensible English gentleman. I'm much more of an idiot, really."
Lyle's polite and formal tone matches their modern British menu, both of which are far removed from Acme's Italo-Asian fusions, blasting beats, and dimly lit tables. But don't expect Orr to curb his style to suit Lyle's quieter, more traditionally respectable mis en scene - it wouldn't be a true Acme takeover without a playlist to match.
"Most of all," Orr says, "I'm looking forward to playing some loud ignorant rap music."
Mitch Orr takes over Lyle's on Monday June 6 and Tuesday June 7. Tickets are on sale Monday May 23 from The Guest Series website.
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