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.

Franklin’s David Moyle to open up shop in Melbourne

David Moyle

David Moyle

Longsong, a Thai-influenced grill and bar on the first floor of Longrain, will open in November.

First, a word of reassurance: it's business as usual at Franklin. David Moyle's commitment to Hobart's favourite eatery remains as strong as ever. He is its chef, it serves his food. But, he says, he wanted to use the quiet winter season this year to turn his hand to something new, and that something new is Longsong, a bold new chapter on the first floor of Longrain in Melbourne, set to open in November.

"Essentially it's a Thai grill and bar," he says. "Except that it's not exactly Thai." But while Moyle is reluctant to label the food Thai, much less authentic or regional, he says it'll look, feel and taste fairly Thai to the casual observer. He describes the seasoning he has in mind using terms such as "unapologetic" and "pungent". Lots of things grilled on sticks is the elevator pitch, and lots of flavour, with a strong focus on poultry, which will be hung in-house, along with "a hell of a lot" of seafood. "It'll definitely involve chilli, it'll definitely involve lime." The jury is still out on coriander. And at this stage of planning, rice and curries won't enter into it either.

"We've got that covered downstairs at Longrain," he says. "This is definitely more of a bar vibe." On the wine front, Moyle says he wants to pour "large-format Australians", while the cocktails will lean "non-shaky" in contrast to the more fruit-driven, classic Longrain stick-drink style.

The new gig came about thanks to the relationship between Moyle and Melbourne-based restaurateurs John and Lisa Van Haandel. He worked with the Van Haandels at Circa in his first head chef role, and then went on to open the acclaimed (but too short-lived) Pacific Dining Room for them at the Beach Hotel in Byron Bay before he moved to Tasmania. (The Van Haandels bought Sam Christie, Longrain's founder and the owner of Longrain Sydney, out of the Melbourne restaurant earlier this year.)

Though it's very different to the format and flavour of his food at Franklin, Moyle says the through-line to Longsong is clear, at least to him. "It's just food I want to eat and wine I want to drink."

Longsong opens above Longrain Melbourne in November. Longrain, 44 Little Bourke St, Melbourne, Vic, (03) 9671 3151

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...

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.

×