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.

Pea and ham soup

Autumn's most popular recipes 2017

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.

Tarta de Santiago

"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 fareexchange@bauer-media.com.au 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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

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.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Moon Park gang to open Paper Bird in Potts Point, Sydney

Ned Brooks, Ben Sears and Eun Hee An.

Ned Brooks, Ben Sears and Eun Hee An.

No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

Cue tears of joy: Sydney is about to be reunited with Moon Park's fried chicken. After closing their esteemed modern Korean restaurant in September last year, Moon Park co-owners Ned Brooks, Ben Sears and Eun Hee An are getting the gang back together. And this time, they'll be open all day. That's right, folks: Moon Park is back under a new name - and it's back with breakfast.

Paper Bird is an all-day, east Asian eatery that will take over the Bourke Street Bakery site in Potts Point in July.

Brooks says the menu will be similar to Moon Park's, "except the geographic catchment has been widened to include aspects of Japanese and Chinese cuisine, rather than strictly Korean flavours".

Chefs Sears and Hee An are back in the kitchen, and Brooks will resume his role on the floor. You can expect around 10 options at breakfast: avocado and furikake on toast, say, or steamed breakfast bao with ham and egg, and sides such as Singapore-style barbecue-bacon and maple-glazed eel with your eggs, along with Single O batch brew and fresh juices.

After midday, the menu doubles in size and will run until close. There'll be tofu and enoki soup with sesame, raw kingfish with crab and miso, and a dolsot bap with rice, clams, zucchini, nori and chives. "It's a hot earthenware bowl," says Brooks. "Everything is cooked in there together until the rice gets a bit sticky and burnt."

Paper Bird will seat 60 inside, and another 15 outside. Minimal changes will be made to the fit-out: the bakery's timber banquette and mirrors in the back room will stay, while the two zinc cabinets, currently filled with pastries, will transform into a bar that seats eight. "We like a nice room and it has to be comfortable, but the food and the drink are what's most important to us," says Brooks.

Wine will play a crucial role, just as it did at Moon Park. Brooks, who also wholesales wine with Brooks & Amos, has put together an "eclectic but thoughtful" list running to around 85 labels (with close to 20 available by the glass) that favours natural whites and light- to medium-bodied reds. "We'll have around a dozen sakes and, of course, the ubiquitous OB lager, too," he says.

The team want Paper Bird to be relaxed and informal. "Originally, Moon Park was intended to be a casual neighbourhood restaurant, but it became a different beast," says Brooks. "We want to go back to what our original intentions were - accessible and friendly, the kind of place where people can go three times a week."

With an eight-year lease signed in Potts Point, the chance of return visits is high. "The name of the game is hospitality and I think that message gets forgotten sometimes," says Brooks. "We're here for the long run."

Paper Bird, 46a Macleay St, Potts Point, NSW; breakfast Mon-Fri 7am-11.45am, Sat 8am-2pm; all-day menu Mon-Sat midday-11pm, Sun 8am-3pm

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...

Sydney's The Resident has closed

Pablo Tordesillas' Spanish-leaning restaurant on Hyde Park h...

Sydney's new cult burger, layer by layer

Sokyo's Chase Kojima's new project is something completely n...

The dishes that define Melbourne dining in 2016

For our 50th anniversary issue in 2016, we scoured Australia...

get the latest news

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

×