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.

Pea and ham soup

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.

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?

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.

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.

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.

Gin trains, hotels and festivals

What's next for the unstoppable spirit?

Beef cheek recipes

The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.

The Agrarian Kitchen to open restaurant and kitchen store this week

Rodney Dunn and Séverine Demanet

Rodney Dunn and Séverine Demanet

How does The Agrarian Kitchen celebrate almost a decade in Tasmania? With a new restaurant and shop just down the road.

Tasmania just became an even more exciting place to dine. Australia's favourite cooking school, The Agrarian Kitchen in Lachlan, doesn't just want to teach you to cook - it's going to feed you, too.

Set to open 17 June, the Agrarian Kitchen Eatery & Store is a 60-seat restaurant and adjoining kitchen shop just seven clicks down the road from the highly rated cooking school, and 35 minutes' drive north-west of Hobart.

"We knew that the area sorely needed something," says Agrarian Kitchen co-founder and GT regular Rodney Dunn. "We still get people all the time travelling out to the school just to eat. At least now we can say, 'go back down the road to the Eatery; that's where we're putting more of this fabulous produce to good use.'"

The new digs are in New Norfolk at Willow Court, Australia's longest running mental hospital, which operated from 1827 to 2000. The 1925 building that houses the restaurant and shop combines restored Yorkshire sash windows and high pressed-metal ceilings with new fittings including a custom-built wood-fired oven, wood-fired grill, hot-smoker and separate preserving kitchen. "It's flooded with natural light," says Dunn. "And all the bricks used to build the oven were taken from the site."

Braised goat and goat's curd.

DIY and fermentation add interest to the opening menu, which features the likes of wood-roasted radishes with fermented shiso and lardo, and house-made coppa with salted cumquat dressing. Adam James, the self-taught master fermenter of Hobart's Rough Rice, is providing his hot sauce to go with the Agrarian mixed grill, while baked pappardelle with slippery jack mushrooms and alpine cheese, braised goat with goat's curd, and a hot-smoked trumpeter kedgeree keep it rustic for winter.

The menu is concise, but changes from service to service. At lunch, expect a dozen or so choices à la carte; dinner is a five-course set menu. In between, visitors can stop by for cakes that are "a little CWA, but with amazing ingredients".

Dunn and his wife, Séverine Demanet, held their first hands-on cooking classes in Tasmania almost a decade ago. For this fresh chapter they've put together a "new team of old friends" to run things. Ali Currey-Voumard is the chef. She comes to Tasmania from the kitchens of Melbourne's Cumulus Inc. and The Builders Arms Hotel, but also volunteered in the Agrarian garden back when she was an apprentice. Manager Katrina Birchmeier, meanwhile, earned her local cred as a founder of Hobart's late, great Garagistes, while new recruit Adi Ruiz, a co-founder of top-flight Sydney cocktail bar Bulletin Place, is taking care of the drinks. Dunn and Demanet have had monetary support for the new venture from the Tasmania Jobs and Investment Fund.

Just off the main dining room, The Store showcases local producers and makers - expect ceramics, garden tools, seeds and bespoke knives, plus other equipment you might need to master your own pickling or preserving projects.

A selection of dishes from the Eatery & Store: cured meats, pickles, pumpkin with XO sauce.

The Agrarian Kitchen has a history of luring top-tier cooking talent south to teach, and Dunn says the Eatery will be no different. Christine Manfield has already been locked in for a stint, and the restaurant will host a range of other events throughout the year - a casual whole animal on the spit, say, or a sit-down with 50 different varieties of tomato. "Now we can have someone down for a class and then have them do a separate something special at the restaurant," he says. "Ten years of being here and the connections we've made are coming to fruition."

The Agrarian Kitchen Eatery & Store, Bronte Building, Willow Court, 11A The Avenue, New Norfolk, Tas; (03) 6261 1099, theagrariankitchen.com; open Fri-Sat 11am-10.30pm, Sun-Mon 11am-5pm.

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.

×