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 free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Mike McEnearney’s picks of the menu at No 1 Bent St

Mike McEnearney

Mike McEnearney

Swapping a canteen for a CBD location is quite a change, but the laid-back ethos remains at Mike McEnearney's new digs.

Mike McEnearney doesn't want you to think of his new menu at No 1 Bent St as traditional. "We don't like what a normal menu stands for - something that's laminated and doesn't change," he says. "Ours is just a list of what we're cooking that day." 

The doors to his new Sydney CBD restaurant open on Monday 16 May and the chef is excited. Although Bent St offers more structure and service than the canteen queues of Kitchen by Mike in Rosebery, which he left last year, the same values remain. The food will be as seasonally focused and ingredient-driven as ever, changing day by day. "We're letting the produce tell us what we should cook," McEnearney says. "We never go to the market with a shopping list, but see what's good and then decide what to cook from there."

It's a proper restaurant, with an attractive fit-out finished in polished concrete and blond wood. Beyond its à la carte menu, it also offers a chef's selection for $70 a head. The wine list is concise, featuring 50 mostly local, small-production labels. The "huge, enormous" wood-fired oven will be doing most of the work, and McEnearney says the set-up at the new digs has enabled him to work with more of his repertoire. "There were many things we weren't able to execute at Kitchen by Mike. "We've opened this style of place so we can cook a wider range of dishes."

The wood-fired oven will produce hefty 1.5-kilo loaves of sourdough, and lend a touch of smoke to the likes of goat's cheese soufflés with rosemary, whole fish roasted on terracotta tiles, roasted pumpkin with ash-baked shallots, walnuts and buttermilk, pot-roasted lamb shoulders, and fine apple tarts. There's also a rôtisserie, which will spin whole chickens, and a char-grill for the likes of bottle squid with white beans and chorizo.

"I'm super-excited," says McEnearney. "There's very little difference in our ethos; we just have the opportunity to do more here. There are one or two more steps to each dish, with a waiter bringing it to the table with good wine. Light seasonal, fresh, just like Kitchen by Mike."

No 1 Bent St, 1 Bent St, Sydney, NSW, (02) 9252 5550, onebentstreet.com.au. Mon-Fri 11am-3pm and 5.30pm-late, Sat 5.30pm-late.

Newsletter

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

Latest news
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
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
15.03.2017
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
24.02.2017
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...

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.

×