Healthy Eating

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.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Happy first birthday, Bar Brosé

Bar Brosé's Liz Mitchell, Analiese Gregory and Emily Brown

Bar Brosé's Liz Mitchell, Analiese Gregory and Emily Brown

Sydney restaurant Bar Brosé turns one this weekend - and what a year it has been for chef Analiese Gregory and the team. To mark their first year of service at the Darlinghurst restaurant renowned for late-night toasties and gougères, they're calling on close friends to help them celebrate. And you're invited.

Mitch Orr, of Brosé's sibling restaurant, Acme, says he'll "put some things on Jatz", Ben Sears, of the former Moon Park, will be on fried-chicken duty, and Pasi Petänen will rock out his beloved carrot and liquorice dessert from the late Café Paci. The fun kicks off on Sunday from 3pm. 

Ahead of all the action, GT caught up with Gregory to reflect on her first year calling the shots.

What's been your biggest accomplishment in your first year, Analiese?

Surviving. The fact we're still here and still have a sense of humour - just.

Who's been Brosé's MVP over the last year?

Tysen Armstrong holds us all together. Tysen has been with us from the beginning; however, he's grown and developed into being a central character of the Brosé team. He looks like Wolverine, too, and is just as charismatic.

Who's been your most memorable diner so far?

In our second week, a waiter came to the pass to tell me that Massimo Bottura was sitting on table 23 and eating a carbonara. They were telling the truth. I almost had a heart attack.

What do you have planned for Brosé's first birthday cake? 

Something really Australian that we all love eating: a giant panna cotta lamington with coconut cream and cherries (apologies to Flour and Stone). There's something truly enjoyable about making giant food.

How many late-night toasties has the team eaten so far? 

Around 500, I'd say. How many gougères is the real question these days.

What's been Brosé's most popular dish?

Our most popular dish has sadly been retired: the poulet au vin jaune. The current most popular is our lamb ribs with date syrup and toasted spices.

How did the Instagram hashtag #GirlsWithMagnums come about?

What's better than wine? Wine in magnums. I think it started as a joke to send up all the male sommeliers I know with their #unicornwine and #baller hashtags - then more and more girls who love magnums started coming out of the woodwork. Now we get together to drink magnums and the occasional jeroboam.

Where to after the first-birthday service is done and dusted?

To be honest my current after-work celebration is a midnight swim in the ocean and a bottle of pet-nat. Plus, there's not much open on a Sunday after midnight these days.

What's the one piece of advice you'd give to your pre-Brosé self?

Just open a late-night sandwich shop.

And what are your plans for the year ahead?

Plant a garden, cook with more vegetables, go to Mexico, make a wine, start a bread program and, oh yeah, get some sleep. 

Bar Brosé's first birthday, Sunday 19 March, from 3pm, 231a Victoria St, Darlinghurst, NSW, 0450 307 117, barbrose.com.au

Newsletter

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

Latest news
On the Pass: Fatuma Tikuye, Blue Nile
24.07.2017
Sydney chef Jeremy Strode dies
17.07.2017
Hot Plates: The Pot by Emma McCaskill, Adelaide
17.07.2017
Geoff Lindsay takes over South Melbourne pub Lamaro’s
13.07.2017
What to eat at Osteria Ilaria
28.06.2017
A handmade tale
22.06.2017
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...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

get the latest news

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

×