After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.
From Mansfield to Beechworth, Rutherglen to the King Valley, we've rounded up the places that should be on your radar in the High Country.
There’s plenty of potential in the depths of your crisper; you just have to be creative.
This year's finalists are pursuing vastly different wine programs, but all are at the top of their game. We present Hardy's Verandah Restaurant, Cirrus Dining and Kisume.
Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.
Campari with your cornflakes? Whether booze is okay at breakfast depends on time and place, writes Max Allen.
We talk to Jason Held, CEO of Saber Astronautics, about his flying routine and his favourite hotels for business travel.
Kicking off in February 2018, six exclusive tours will take Gourmet Traveller readers far and wide, delivering exceptional service, fine dining and, of course, a first-class travel experience.
The chef at Bistrode CBD and The Fish Shop passed away today, 17 July 2017.
These fluted French doughnuts are made from a choux-like pastry dough, giving them a light, airy texture. Crullers are best eaten the same day they're made.
The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.
It's the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
Rome's hottest pizzaiolo is rocking a new craft-beer pub near the Vatican.
Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney's edgier operators.
This could break new ground in meta-dining: a pop-up collaboration based on a collaborative pop-up. Toby Wilson of Sydney pop-up taco shop Ghostboy and Seán McManus and Jon Kennedy of Neighbourhood café in Surry Hills are poised to open Bad Hombres, a temporary eatery specialising in Asian-Mexican eats and natural wines.
Opening on 1 March, Bad Hombres (a tongue-in-cheek reference to
Donald Trump) will take over the Surry Hills space that briefly
housed Juicy Lucy before the site is demolished. "It's fun not
knowing how long we have in the space," says McManus, "but it's
perfect for the concept we've got." The "concept" will build upon
the successful (and flavour-packed) foundation laid by Ghostboy in
its Chinatown food court and Tio's tequila bar incarnations, but
with a (marginally) more grown-up approach - and great wine. "Toby
and I have been close mates for ages," says McManus. "We thought it
would be fun if Ghostboy had some really yummy wines and a more
mature space that really lets it shine."
The 50-seat, open-plan restaurant will have a partially open kitchen, a bar with four or five seats and mostly communal tables, while the menu will be in keeping with Ghostboy's flavour profile - Mexican ingredients combined with Asian techniques and produce. On the bar menu, for instance, Wilson is planning a fried pig's ear sandwich with cucumber and hot sauce, plus the return of Ghostboy's char-grilled corn with Japanese mayonnaise and furikake. There'll also be large taco plates for sharing. Expect "a big hunk of protein, such as pork belly rubbed with Mexican chilli, a bowl of herbs, some peaches, a bunch of salsas and a choice of corn tortillas, Chinese pancakes or lettuce cups". One plate will be about five tacos, he says.
McManus is currently drawing up a short, sharp and affordable list of eight or 10 Australian natural wines, all available by the glass. "I'm a big fat vegan and I don't like eggs and fish in my wine," he says. "They're all going to be light and smashable, very 'shut up and drink me now'." There'll also be a couple of beers, and the team is trying to get their hands on a slushie machine for some dodgy cocktails, as Wilson puts it. For McManus, the goal is for more people to taste more wines, and to know exactly where their drop has come from.
Wilson, McManus and Kennedy are experts on coffee, and while there's not a huge demand for it at a dinner-only venue, a filter offering will make an appearance. "We'll also use coffee in a dessert I'm working on," says Wilson, "a corn custard with coffee, cornflakes and malt - the greatest flavour in the world."
Bad Hombres opens 1 March 2017, 40 Reservoir St, Surry Hills, NSW; Wednesday to Saturday 5pm-midnight.
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