The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

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.

Chilled recipes for summer

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"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 fareexchange@bauer-media.com.au 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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

MoVida Sydney to close this month

Frank Camorra (left) and Andy McMahon

Frank Camorra (left) and Andy McMahon

You have four weeks to book into one of Sydney's premier Spanish restaurants before the doors close.

After a smashing first two years, a solid third and a tough last six months, MoVida restaurateurs Frank Camorra and Andy McMahon have followed in the footsteps of Moon Park and Marque and decided to close the doors to their Sydney outpost at the end of this month.

"There's no spin on it," says Camorra. "The restaurant just wasn't busy enough to keep operating, even though it was full most nights. Our business model needs a high turnover of tables to make it work, but lately the lunch trade has completely dried up." For the past 12 months the intention had been to relocate the Surry Hills restaurant and team to a heritage-listed smaller site off Martin Place, but development challenges including a hefty cost to implement extraction fans led to the plug being pulled on the plans.

Camorra is disappointed but says the team is still considering potential CBD sites and the busy Sydney domestic airport venue will remain, but with the Surry Hills lease edging towards an end, they took the opportunity to take up an offer of sale and concentrate on their hugely successful Melbourne restaurants. McMahon confirms they'd still love to open a MoVida Next Door-style spot in the CBD, "but every time we come across a site there's something not right about it. Plus, the rents are insane."

In the meantime, there's plenty happening elsewhere to tide over fans of Camorra's cooking. The MoVida brand has recently made its début overseas with the opening of a breezy, sophisticated restaurant in Potato Head Beach Club's new Katamama Hotel in Seminyak. McMahon says there are also plans to expand further across South East Asia and open restaurants in Singapore and Hong Kong in collaboration with the Potato Head group, potentially within the next two years. For now, you have until 29 June to book in for all the Cantabrian anchovies and jamón serrano you can manage.

MoVida Sydney's last day of service will be Wednesday 29 June, 50 Holt St, Surry Hills, open Tues-Sat noon-3pm, 6pm-midnight,  (02) 8964 7642, movida.com.au/sydney

Newsletter

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

Latest news
Behind Africola’s new look with James Brown of Mash Design
29.11.2016
Hot Plates: Ume Burger, Barangaroo
29.11.2016
Matt Moran kicks off Aria 2.0 with lobster French toast
25.11.2016
Brisbane’s Restaurant Two will close on Christmas Eve
24.11.2016
Restaurant Hubert opens for lunch
24.11.2016
Hot Plates: Good Luck Pinbone, Sydney
23.11.2016
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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Bang, Sydney restaurant review

Panache could be a watchword for Bang, Surry Hills’ first fo...

Sydney's new cult burger, layer by layer

Sokyo's Chase Kojima's new project is something completely n...

Silvereye to close this August

Chef Sam Miller is heading back to the UK.

Back to the 1980s at Bennelong

A collection documenting the life of the Sydney Opera House ...

Ananas Bar & Brasserie

With a soundtrack laden with dance beats and a dark, moody ...

Balla

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

Da Orazio Pizza + Porchetta

If Da Orazio didn't already have a subtitle, we'd suggest s...

Felix

Felix is an earnest love letter to the Paris brasserie. The...

Flying Fish

Flying Fish presents questions. The room, at Pyrmont's hist...

Fratelli Paradiso

There's good reason to wait for a table at this Potts Point...

Golden Century

Glammed-up glassware, the wait-staff a touch more attentive...

Hartsyard

Cast as an "urban homestead" by its creators, this drawcard...

Izakaya Fujiyama

There's no shakuhachi or koto playing here; instead, punter...

Icebergs Dining Room & Bar

In the beginning there was Karen Martini. Then Robert March...

Longrain - Sydney

Longrain is like an old friend, and each time you visit it'...

get the latest news

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

×