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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Secret Tuscany

A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

Moon Park to open Paper Bird in Potts Point

No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

Kisume, Melbourne

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Archie Rose's Horisumi-Winter gin

Talking boutique gin and symbolism with Kian Forreal, acclaimed Japanese-tattoo artist and Archie Rose collaborator.

Salads by Yield

Yield's Freekah and chickpea Salads

Yield's Freekah and chickpea Salads

Yield - delivering vegetable-driven deliciousness to the world, one very narrowly specific slice at a time. 

Is delivery food taking over the world? Sure, if you're happy to live on a diet of pizza and hamburgers. But what about something with a bit more substance? What about that moment at lunch in the middle of the week when you've got the let's-eat-something-vaguely-sensible angel on one shoulder and the bugger-it-let's-smash-a-Mary's-burger demon on the other and you feel yourself teetering towards the dark side.

Don't yield to temptation; be tempted instead to Yield. It's a new business that, in the words of co-founders, sisters Celia and Georgia Churcher, is "all about delivering a package of goodness".

On the strength of what we've tasted in the GT offices, it looks like Yield's food hits that perfect sweet spot between seasonality, good ideas and good taste. Rounds of pickled bullhorn pepper and romesco sauce bring sparkle to a classic combination of chickpeas and potatoes with beautifully cooked hard-boiled eggs. Roasted cauliflower and farro come together in a festival of nuttiness sharpened up with olive, chilli and pecorino pepato, while honey-roasted carrots and balls of labne are the candy in the mix with freekeh and seeds.

It's not all legumes and leaves, either. This week's non-salad options include celeriac, pear and potato soup with pangrattato for a garnish, and, for something sweet, truffles of chocolate, orange and dates.

"We make food that we think is delicious first and foremost and has the happy consequence of being good for you, too," says Celia Churcher. "It's all vegetable-based, mainly because vegetables are amazing. We figure a little less meat in the human diet is a good thing for our planet and ourselves. Spreading the vegetable love!"

Georgia (left) and Celia Churcher.

This being a two-woman operation, the vegetable love is currently only being spread in a very specific part of the nation - the inner-city Sydney suburbs of Surry Hills and Darlinghurst. It's only Tuesday and Wednesday lunches, too, and you need to have your order in by one o'clock the previous afternoon. In that sense, Yield is almost hilariously narrow in its specificity, but the sisters Churcher are serious in their commitment to only taking on as much business as they can comfortably handle properly for the time being.

"It's a weekday service, so most of our customers are at work when we deliver - busy and hungry - and we hope that our little package will add some contentment to their afternoon," says Celia. "We're looking to increase the delivery days in the next couple of months and expand the delivery area to Redfern and the CBD by the end of the year." Office catering is the next step, and then, if they find "the perfect little hole in the wall", they'll do a takeaway site as well.

And the cheery radish figure that adorns the boxes and website? "Radishman was born from the clever pens of two of our great mates," she says. "He was originally just a logo but he's so damn cute he's become part of the family. That look of contentment on his face is exactly how we want people to feel when we feed them."

yieldsydney.com

Newsletter

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

Latest news
Luke Burgess pops up in Hobart to test the waters
09.05.2017
Bacco Osteria e Espresso to open in Sydney’s CBD
09.05.2017
Meet Margaret River’s brightest new cooking talent
08.05.2017
Dear Sainte Eloise to open in Potts Point
01.05.2017
Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017
Dining at Jackalope, Mornington Peninsula
20.04.2017
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...

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.

×