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.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Okonomiyaki with sticky soy pork belly

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Kitchen by Mike lands at Sydney Airport

Mike McEnearney at his CBD restaurant No 1 Bent St.

Mike McEnearney at his CBD restaurant No 1 Bent St.

From February travellers at Sydney Airport can seek refuge from pre-packaged plastic airport meals and over-extracted coffee at the newly opened Kitchen by Mike canteen in the international terminal.

Fans of Mike McEnearney's cooking at Kitchen by Mike in Rosebery and frequent flyers alike will be glad to hear the new airport edition is an "exact replica" of his original outpost, which served its last salad back in 2015, down to its celebrated wood-fired oven.

"This Kitchen by Mike has the same core values and ethos - we source produce locally, follow the seasons strictly and change the menu regularly," says the chef. "We don't have a printed menu - we chalkboard it."

Kitchen By Mike's lentil salad.

Jetsetting diners order at the counter, where they can choose from thick slices of kurobuta pork with mash and a fruity Cumberland sauce, say, or wood-roasted herbed chicken and carrots with salsa verde. Then there are the celebrated Kitchen by Mike salads.

"We'll have about seven salads to choose from daily," McEnearney says. "There'll be everything sought after at Rosebery, like the watermelon and heirloom tomatoes with chilli salt salad, as well as some new offers."

Kitchen By Mike's wood-fired pumpkin salad with nigella seeds.

The 90-seater airport canteen will also serve eggs baked in the wood-fired oven, fresh bread from McEnearney's CBD restaurant, No 1 Bent Street, as well as breakfast favourites such as Bircher muesli, toast and yoghurt.

As for coffee, Kitchen by Mike at the airport will serve a special blend roasted by Melbourne's Five Senses; later in the day diners will be able to order house wine blends sourced from McLaren Vale and Mudgee.

The Kitchen by Mike opening is part of a larger dining revamp at Sydney Airport by Emirates Leisure Retail Australia. Last year, American chef Wolfgang Puck opened The Bistro and Vue de Monde's Shannon Bennett opened Benny Burger, his first burger bar, at the airport.

Travellers will also be pleased to discover that Kitchen by Mike has your on-board meals covered, too. The "Fly by Mike" takeway option means your meal can be packed onto a tray perfectly sized for in-seat dining.

"I travel a lot, and frankly I'm fed up with not having good food to eat," says McEnearney. "I have three boys, so we have to pack a suitcase full of food to eat on the plane. I'm looking forward to not having to do that."

Kitchen by Mike, between Gates 10-24, Pier B, Terminal 1, Sydney Airport, open daily 6am-10am.

Newsletter

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

Latest news
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
La Lune Wine Co opens in South Brisbane
19.04.2017
Three Blue Ducks chef Darren Robertson to open Rocker in Bondi
19.04.2017
A menu by Adam Wolfers inspired by heritage and tradition
19.04.2017
Hot Plates: Hardy's Verandah, Crafers, SA
18.04.2017
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...

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.

×