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."

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.

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.

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.

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."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Mercado’s wagyu tongue toastie

Mercado chef Nathan Sasi never picked that the signature dish at his new, Moorish-leaning restaurant would be "a bloody ham and cheese sandwich". Nonetheless, his combination of smoked and brined wagyu tongue, pickled green tomato and Gruyère béchamel on slices of pork-fat enriched brioche is certainly gaining traction in Sydney.

Sasi's love of offal prompted his choice of wagyu tongue for this dish, inspired by the salt beef-stuffed bagels of East London's Brick Lane, where he lived for a time. "I love serving offal in such a way that you don't know it's offal," he says. It's true - the thin slivers of tongue taste just like the corned beef you'd find in a Reuben. "Most people think it's bacon," says Sasi.

Sasi's brioche is rich and uniform, brushed with butter and toasted to a golden brown in the sandwich press. Bring a glass of lightly oxidative chardonnay from Jura producer Jean Bourdy into the mix and it's unstoppable.

Mercado, 4 Ash St, Sydney, NSW, (02) 9221 6444; open lunch Mon-Fri noon-3pm, dinner Mon-Thu 5.30pm-10pm, Fri-Sat 5pm-11pm. mercadorestaurant.com.au

Newsletter

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

Latest news
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
Eleven Bridge’s bar menu returns
13.02.2017
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...

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...

Balla

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

Otto Ristorante

The best Italian cooking captures occasion and place, and R...

Papi Chulo

Sitting pretty on the Manly Wharf, Papi Chulo is a welcome ...

Pendolino

It's as discreet and romantic as any ristorante on a backst...

Popolo

Popolo is "for the people", and the people of the leafy eas...

Porteno

Get the skirt steak. Sure, the fire-licked pork and lamb of...

Prime

There's an almost monastic feel to the muted tones, sandsto...

Red Lantern on Riley

A chef's TV travelogue is a great appetiser, so diners at L...

Sake - Sydney

A spacious, dark-timbered room in a heritage-listed buildin...

Sokyo

Has anyone pinpointed when certain Japanese restaurants and...

get the latest news

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

×