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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

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.

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.

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.

Café Rumah's homemade sweets

Café Rumah's sweets

Café Rumah's sweets

Café staples get a Malaysian twist at the sweets counter at Sydney’s Café Rumah.

Since opening up shop this year in Sydney's Surry Hills, Café Rumah has made a name for itself with the standout sweets it produces alongside its popular Malaysian-inspired breakfast and lunch offerings.

Husband and wife team Riszal Nawawi and Sook Yoon Yang mix the traditional recipes of their Malaysian families with their favourite sweets from other cuisines to winning effect. Take the madeleines, for instance. Baked fresh to order, the warm shell-shaped cakes are filled with house-made kaya, a sweet coconut-egg jam found in parts of Malaysia and Singapore for a Paris-meets-Kuala Lumpur treat.

"There's a strong thread of family and home in the sweets at Rumah," says Yang, who learned how to make kaya from her mother, who in turn learned from her grandmother. "We wanted to sell the food we grew up with and we both enjoy. The madeleines are obviously a more Western pastry, but we've put our own flavours in there, with the kaya."

Rumah's sweets rotate each day, depending on what Yang can do in her time. You might catch their kuih dadar, a rolled crêpe flavoured with pandan juice and filled with grated coconut that's glazed with gula melaka, a caramel-like coconut palm sugar. Or maybe you'll find their baked tapioca kuih, a chewy, semi-soft slice of tapioca and coconut milk with a hint of pandan leaves. Combine that with a slice from their ever-changing range of $5 chiffon cakes, such as a pandan version, which mixes the flavours of pandan leaf into soft chiffon.

If you're really lucky, you'll visit when Yang has made a nine-layer rainbow kuih lapis. The silky, colourful snack is a favourite in South East Asia, usually eaten during large family gatherings. It's one of the few desserts that the café has played straight and one of the most labour-intensive, too, with nine separate layers of coconut milk tapioca mix steamed individually before being layered together as one.

"It's definitely my favourite from the things we do here," says Nawawi. "Growing up, it's what I ate the most."

Café Rumah, 71-73 Campbell St, Surry Hills, NSW; open 7.30am-4pm Mon-Fri, 8am-4pm Sat.

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.

×