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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

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.

Discovering Macedonia

Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.

Aaron Carr to leave Vasse Felix after 21 years

Aaron Carr

Aaron Carr

Aaron Carr, chef at Vasse Felix for a remarkable 21 years, is leaving the pioneering Margaret River winery to open a new restaurant.

The veteran south-west chef is joining forces with Tony Davis and Redmond Sweeney of new-wave wine label Snake & Herring and setting up shop in Dunsborough, a coastal town and popular holiday destination located 10 minutes from Yallingup.

While Carr is keeping an open mind about the concept ("You never know what's going to work until you get into the kitchen and cook," he says), the plan is to open for lunch and dinner and make West Australian producers the focal point of both the kitchen and cellar. In the same way his new business partners scour the land for parcels of grapes, he'll be doing the same with ingredients.

"Like the wine, the menu is going to be a bit of a safari," says Carr, who cites the direct, flavour-first cooking of restaurants such as Sydney's Ester and Fred's as inspiration. "It's about keeping things as simple as possible and letting the produce speak for itself. Because it's so good, that should be easy." 

He's equally excited about the location of the as-yet-unnamed venture: the restaurant is in a building that will back onto the town's Dugalup Brook Creek and will feature both indoor and outdoor areas. Interior designer and frequent collaborator with The Lucas Group (Chin Chin, Hawker Hall) Samantha Eades is overseeing the fit-out of the rammed limestone, concrete and steel space.

"I wouldn't have gone into it if it was just a café," says Carr. "It felt like the right time to do something for myself and get in with a young wine company that wants to grow and is keen to have a crack."

Carr's new venture is due to open in November, just in time for this year's Margaret River Gourmet Escape. Carr finishes at Vasse Felix at the end of May and a successor is yet to be announced.

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...

Aravina Estate

The family-friendly nature of Aravina explains the terracot...

Knee Deep in Margaret River

You can "trust the chef" here. Really. It's a dining option...

Selene Brasserie

White sands. Sunsets. Camel rides. All synonymous with Cabl...

Voyager Estate

Yearn for the past? Voyager's manicured gardens, showy Cape...

Cape Lodge

As the white tablecloths, discreet service and muted soundt...

Cullen

After a couple of years at sea, the dining at Cullen is app...

Leeuwin Estate

It's the big things that make dining at Leeuwin Estate so m...

Miki's Open Kitchen

Perched at the counter that rings Mikihito Nagai's kitchen,...

Millbrook Winery

There are kitchen gardens, and then there's Millbrook Winer...

Vasse Felix

No longer just an add-on to the cellar door, Vasse Felix's ...

Wills Domain

Cutler & Co alumnus Seth James is clearly at home in th...

Truffle Kerfuffle, Manjimup

Our restaurant critics' picks of the latest and best eats ar...

Perth's best cheap eats

You think eating in Perth is expensive? The city's flourishi...

Perth's best cafes

Looking for Perth's best cafes? Here are some of our favouri...

Hot Plates: 15 January 2014

Our restaurant critics' picks of the latest and best eats ar...

get the latest news

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

×