We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Is this a return to glory for a glamorous Melbourne address?
Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
From cider made with English apples to unusually dense grenache, dark brandy to Mornington Peninsula savagnin sous voile, here are June's best drops.
Beat the winter blues with their red sauce night
A self-taught chef sets off on a world tour to master the art of fermentation.
Don’t be fooled – this cocktail looks pretty but packs a punch fit for a pirate.
Make the most of the season before it’s gone.
And it's set to be your new favourite hangout.
As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.
"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
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 time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
Chris Lucas's elegant new three-level Japanese restaurant on Flinders Lane in Melbourne is a very different beast to the rest of his restaurant stable (Chin Chin, Baby, Kong and Hawker Hall). For one, it takes reservations, so there'll be no perpetual queue snaking around the corner, something that punters coming here to toss back sushi made from live and fresh seafood, or drink a $55 glass of grand cru Burgundy will no doubt appreciate.
Bonito, squid ink and shiso sushi.
The fit-out of the former 1950s office building by architects Wood Marsh also plays against type. Sleek, clean of line, floored in oak and charcoal-hued, Kisumé seems positively monastic compared with the neon-lit pop- and street-art cacophony of Chin Chin. That is until you register the edgy photography on the wall by artists Nobuyoshi Araki and Polly Borland and realise Lucas hasn't changed his tune, just his palette.
The Chablis Bar on level one.
"We wanted to take the simplicity and elegance of traditional Japanese architecture but we didn't want to make it boring," says Lucas. "Sure, there can be beauty in simplicity but it can be boring so we wanted to appeal to a Western palate and add some of our DNA to it, some fun and irreverence. No lanterns. No bonsai trees. It won't be this serene hushed place with everybody bowing. My vision was always of the big New York sushi bars that I always think are really glamorous. But this will be done Melbourne-style."
The deluxe feature box.
If your idea of glamour includes a high-powered team, Kisumé delivers. Lucas has been on a national and international shopping spree to staff his new venture. Early scores were Saké founding chef Shaun Presland as executive chef and wine expert Philip Rich (Prince Wine Store) who directs the restaurant's remarkable wine program. Next up was chef Moon Kyung Soo (late of Mikuni, Singapore) who takes the role as master chef, and is supported by Yosuke and Shimpei Hatanaka, brothers who were previously sushi masters in Tokyo and Kyoto.
Front of house is group sommelier Jonathan Ross, fresh off the boat from New York's Eleven Madison Park, and general manager Markus Tschuschnig, who was food and beverage director at Masa in New York.
"Kisumé is a real high water mark for me, something that I was really committed to so I had no misconceptions about what really needed to be done to get it right," says Lucas. "This is a very sophisticated model so I spent a lot of time and effort getting the right people and that meant going overseas because a lot of the skills I needed just weren't available in Australia."
Sushi master Yosuke Hatanaka (left) and master chef Moon Kyung Soo at the sushi bar.
The main focus of Kisumé will be the sushi bar on the ground floor where you can book an omakase or order à la carte with the chefs serving you across the brass-lined, solid bamboo bar. The decision was made to only use seafood from Australia and New Zealand. Live seafood - prawns from northern NSW, mud crab and rock lobster from Queensland - will be flown in, kept in two purpose-built tanks in Moorabbin and then delivered to Kisumé as it's needed.
The second half of the restaurant sits downstairs in the basement with another kitchen bar dedicated to the "hot menu" (tempura, soups, ramens), though both menus will be available on both floors.
On the top level is the Chablis Bar, a super glam space with four choices of the white Burgundy available by the glass and 60 available by the bottle. There's also a glass-enclosed wine wall for browsing Philip Rich's display of Kisumé's amazing collection of cellared Old and New World wine. Then there's a private room which can be divided in two by dusty pink velvet curtains and, at the end of the space, a semicircular 12-seat omakase bar, a high-end $175-a-head concept that will begin operating by mid-June. Lucas says it will "follow a traditional concept but we don't know what that is yet".
The private room adjacent to the Chablis Bar.
"Converting a nondescript non-restaurant site has been
challenging," he says. "It was a narrow building which I liked
because it was very Japanese but it was bloody hard work - we had
to cut holes through the floors to put the stairs in, had to put
all the infrastructure in and when you start to dig up an old 1950s
building you end up unearthing lots of surprises. It took about 12
months, which is a long build, and it cost us a lot more than we
anticipated, but it's worth it because it's going to be like
nothing Melbourne's ever seen before."
Kisumé, 175 Flinders La, Melbourne, Vic, (03) 9671 4888, kisume.com.au. Opening May 15 for dinner (including Chablis Bar) and then full service from May 22.
There are a lot of food shots on Instagram: the good, the ba...
We asked Australia's leading chefs to name the restaurants t...
The world is getting hotter and we’re not talking about glob...
On the eve of the second outing of one of the world’s strang...
Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...
The 2014 50 Best Restaurants in Asia were unveiled this week...
With its complexity in flavour and texture, seaweed is the c...
Tell us about Tomahawk’s menu, Ali...
A mighty fine plate of beef short ribs with roast celery vin...
Farm-to-table is a neat catchcry but, argues Dan Barber, one...
You’ve just released your first cookbook, a tribute to Lomba...
Here's the list of our 2016 Restaurant Guide Top 100. How ma...
Rene Redzepi may be headed to Sydney next month, but he's ba...
Music is a key ingredient that can turn your party from good...
Sydney’s new wine bar is going back to basics.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×