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The Botanical Hotel’s public bar has been re-opened as Gilson thanks to the founders of some of Melbourne’s busiest cafes.
For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Melbourne provided 14 answers.
It may be a magnet for destination diners the world over but Attica circa 2016 is more firmly planted in Australia than ever, writes Michael Harden.
After three years and $645 million of construction, Crown Towers Perth is open. Expect a lavish spa experience, an extravagant pool and spacious rooms.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
From the best sugar-free Margarita to a Friday night meat raffle: we head to the beach with jewellery designer Lucy Folk.
When it’s time to raise a toast, choose a glass that rises to the occasion.
Chef's around Australia are taking hams to the next level this Christmas.
Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.
When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."
For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.
The young chef, who has worked under the finest fish whisperer in the business, will open a seafood restaurant in Sydney's Paddington.
Chef Josh Niland, late of Café Nice, wants you to eat more seafood. And come September, when he opens Saint Peter, a 34-seater seafood restaurant in Sydney's Paddington, he's sure to make it easy for you.
"I've worked with guys who've been very good fish cooks," says the 27-year-old chef. "Once you work for someone like Steve Hodges [chef-owner of the now-defunct Fish Face], it's hard to not feel passionate about it. Fish is the one protein we wish we could eat more of."
Niland was making a name for himself even before he headed the kitchen at Café Nice (now Ananas Bar & Brasserie, after Fratelli Fresh sold to Urban Purveyor Group in April) during stints at the likes of Est and The Woods (also now closed) as well as Fish Face. Saint Peter is his first solo venture, with his wife, Julie, a former pastry chef at Sixpenny and Marque, as partner.
Saint Peter will focus on sustainably sourced, Australian-only seafood. "My dream is that people will say, 'Let's go out and eat fish tonight' the same way people feel like eating Italian or French," he says. "I want people to come two or three nights a week - on a Tuesday to try pearl perch with asparagus, and then on Thursday for dry-aged wild kingfish with salt-roasted celeriac or globe artichoke."
And there'll be fish and chips, with batter made using a mix of vodka, honey, rice flour and VB ("to keep it crisp and light"), while the fish could be anything from red mullet to black flathead or pink ling, depending on the best catch that day.
All the seafood will come in whole and be processed and dry-filleted on-site, and the restaurant will champion fish offal and various dry-ageing techniques. "Not everyone is going to eat fish liver, but that's because it's usually prepared in a way that doesn't suit an Australian context," he says. "I've cooked it before and it's fantastic. On toast it tastes like foie gras."
Sides won't be slouches either, with salt-roasted pumpkin with salt and vinegar seeds and scales, for instance, and grilled broccolini with flathead roe yoghurt.
The modest and all-Australian wine list will be 80 per cent white and will strive to balance the Henschkes with the Jaumas. Dessert will be strictly tarts - chocolate and artichoke tart, perhaps, or classic lemon.
Saint Peter will also open for all-day seafood brunch at the weekend with the likes of sea urchin crumpets, prawn and corn fritters and spanner crab omelettes on offer. "I grew up in Maitland and we'd go to Newcastle to have oysters for breakfast," he says. "Why can't you do it on Oxford Street?"
If the omelette is anything like the meli melo number he did at Café Nice, then Saint Peter will have us hook, line and sinker.
Saint Peter is slated to open early September.
Saint Peter, 362 Oxford St, Paddington, NSW, saintpeter.com.au
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