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 copy of Nordic Light - offer ends 23 April 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.

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Hot Plate: Face2Face Noodles, Sydney

Spicy Sichuan broth noodles and Chinese sausage

Spicy Sichuan broth noodles and Chinese sausage

Chinatown's new spicy Chongqing-styled noodle bar is complete with Sichuan broths and free noodle refills.

The turn of the season and the arrival of genuinely cooler weather means our thoughts turn, naturally, not to fireplaces and cocoa, mulled wine and the State of Origin, but spicy noodles. And there's no spicy noodle we want more right now than the mian tiao at Face2Face, a new arrival to Dixon House, one of the more rough-and-tumble basement food halls in Sydney's Chinatown.

The specialty here is noodle soups done in the style of Chongqing, the city of 30 million that seceded from Sichuan province to become a province in its own right in 1997. The noodles are made in-house with wheat, cut fine, and offered in three ways: dry, in a clear chicken stock, or, the main event, in a spicy Sichuan broth.

The dry noodles are very good even in their plainest form, dressed (relatively) simply with preserved vegetables, bok choy, spring onions, coriander, chilli, sesame and peanuts. The soups are similarly complete, roiling with chilli oil and Sichuan pepper, but there is much to be said for the choice of toppings: five-spice pork ribs, firm nubs of braised beef, gooey beef tendon, barnyardy braised pork intestines, bouncy sliced chicken giblets with pickles, or the chickpeas and minced pork, an option that has eluded us thus far because (a) it's made in such small quantities, (b) is so popular, or (c) both.

(Robust appetites take note: we've not found it necessary yet but an extra serve of noodles is free for the asking when you eat in-house.)

Accessories include soy eggs for $1.50, extra greens for $1 and some of the sides are also very much worth investigating, not least the fresh smoky pork sausage, even fizzier with Sichuan pepper than the soups. Face2Face does a brisk trade, too, in cold poached chicken feet, boxed-up with green chillies to go.

A word of warning: because the noodles are produced fresh each day, the kitchen can get overwhelmed, and often sells out of the signatures mid-service. Get in early to make the most of it.

Face2Face Noodles, Dixon House food court, Little Hay St (between Dixon and Sussex sts), Sydney, NSW.

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...

Albert Street Food & Wine

Philippa Sibley may have left the building, but Albert St F...

Aravina Estate

The family-friendly nature of Aravina explains the terracot...

Assaggio

Assaggio's very red, very mod fit-out has undeniable flair,...

Aubergine

The grey-whiskered Ben Willis could pass for a maturing, bu...

Annie Smithers' Bistrot

Annie Smithers may have decamped for Du Fermier, but the bi...

Bacchus - Brisbane

Rydges doesn't exactly leap to mind when you think "complex...

Balla

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

Balthazar

The mixing of business and pleasure comes second nature to ...

Boucher

Escargots, foie gras, bouillabaisse - the expected French s...

Carlton Wine Room

The relaxed ambience and witty, irreverent service may say ...

Celsius

A land of smoke and mirrors, Celsius is an urbane, nightclu...

Citron

Mark Newman's cassia beef cheek is the type of dish that ce...

Divido

To those who dream of the old country, Divido is the modern...

David’s

David's hums with renewed energy since its transformation t...

Eleonore’s

On the surface, Eleonore's seems immune to fashion. Its lar...

get the latest news

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

×