The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

First Look: Beach Byron Bay

Chef David Lovett

Chef David Lovett

With a charcoal grill, fine local produce and takeaway oysters, this summer's new hotspot is poised to open for service. 

A view of the sun-lit waters of Clarkes Beach differs markedly to one of the Champagne-scented Ivy pool, says David Lovett. But he's not complaining. The former Uccello chef has just taken up the enviable top job at what is earmarked to be this year's most exciting coastal opening: Beach Byron Bay.


Beach Byron Bay.

Opening on Thursday 28 July on the dunes of Clarkes Beach and backed by the Fink Group and Byron Bay restaurateurs Ben and Belinda Kirkwood, the café has seen a complete refurbishment. It now flaunts a gleaming white interior and an opened-up outlook. An expanded kiosk has been cut into the town side of the building, serving oysters, spaghetti and tomato sauce jaffles, and fish and chips.

Spaghetti and tomato jaffle.

"It's like living in the south of Italy up here," says Lovett. He's taken the term "simple" and stripped things back even more, offering up dishes with rarely more than three ingredients on the plate. Prawns grilled in their shells over charcoal will be brushed with burnt butter and topped with crisp curry leaves, all sourced from the region. "We've found some beautiful snapper and local kingfish, too, plus excellent cime di rapa and cured meats from the hills," he says.

View of Clarkes Beach from Beach Byron Bay.

Though Byron isn't short on excellent eats - Fleet up the road at Brunswick Heads has just been nominated for GT's 2017 Regional Restaurant of the Year, while the Three Blue Ducks team continues to kick goals at The Farm - Lovett is looking to offer something "a little bit different, but not too left of centre. We don't want to scare locals away." Will anyone shiver in their shorts at the sound of clams with 'nduja, chickpeas and toast, or a bright bowl of zuppa verde with local greens and parmesan rind? Probably not.

Clams with 'nduja, chickpeas and toast.

For breakfast the classics have been given a gentle twist: samphire replaces asparagus beneath a fried egg with parmesan, and polenta subs for oats in bowls of porridge. Dinners will follow once the weather heats up, but for now Lovett is inspired by his new habitat and is keen to kick off service.

Samphire with a fried egg and parmesan.

Beach Byron Bay, Clarkes Beach, Lawson St, Byron Bay, NSW, 1300 583 766, beachbyronbay.com.au. Open daily 7am-3pm; dinners will launch in summer.

Newsletter

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

Latest news
What to order at Salt Bae's restaurant
17.01.2017
Hot Plates: Pino’s Vino e Cucina, Sydney
16.01.2017
Long Chim Melbourne opens today
16.01.2017
Ben Shewry does souvlaki
13.01.2017
Pure South returns to its roots
12.01.2017
Kitchen by Mike lands at Sydney Airport
12.01.2017
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.

×