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.

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?

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.

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.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

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.

The Lansdowne returns

Jake Smyth and Kenny Graham

Jake Smyth and Kenny Graham

And it's set to be your new favourite hangout.

Landmark Sydney live music pub The Lansdowne re-opens on June 15 under the new stewardship of Jake Smyth and Kenny Graham (Mary's, The Unicorn Hotel), offering bands, $10 lunches and a late-night menu that runs till two in the morning.

After being shuttered in August 2015, the building's future was in limbo until Smyth and Graham began developing it in January of this year. The whirlwind renovations involved moving the bands upstairs and food downstairs, installing a brand new kitchen and a new fit-out for the band room.

While the pair has put their stamp on the menu and drinks, Smyth is adamant about preserving the original pub's character in everything from the music being booked to the daily lunch menu being student-friendly.

"For us it's really about community - friendships and family and giving back. We don't want to charge $22 for a chuck steak that costs us about $2 to make," Smyth says.

That chuck steak is just one of the dishes up his sleeve, along with a daily roll and a mee goreng that he and chef Phil Morgan (late of Hartsyard, The Devonshire and The Unicorn) plan to design around seasonal ingredients found cheaply at the market.

"It's been a bit of a challenge to find things we can do for $10. Our venue isn't going to have pokies to subsidise our food menu. But we can be smart about it and still offer student meals done right."

The rest of the menu is similarly unpretentious, offering pizza, pasta and "Aussie traditional" fare like a fish-finger sandwich, as well as a late-night menu that starts Korean but will change in a couple of months to keep things interesting both for punters and the kitchen.

The Mary's burger is there in spirit, appearing on the menu as a "Mary's burger pizza": pickles, onion, mozzarella, American cheese and burger patties "rolled into little balls à la meatlovers", with a swirl of Mary's sauce on top.

Pizze will be rectangular, but lighter than a Detroit-style thanks to dough fermented over 48 hours and baked in custom pans. No thin crust and no wood firing. There'll also be a condiment bar so diners can customise their pepperoni or plain cheese slice - think chilli oil, "shit parmesan" and honey.

LP's Quality Meats make the pepperoni, which also appears on the meatlovers along with those balls of Mary's burger meat, bacon and a house barbecue sauce.

The pasta dishes - all of which come with an option of adding 'pig face' (house-cured guanciale) - include a "burnt tomato" and a carbonara, and will be done with egg noodles, in the wok.

"It's more efficient," Smyth reckons. "We can do the daily noodle dish and the pasta on the same burner. Plus we can give the pasta the kiss of the wok."

Other tricks include an homage to Porteño's Banana Old Fashioned, with banana-infused Jack Daniels blended with Cointreau and lime juice to make a Jack-uiri. The wine list, written by Smyth, has all your favourite natural labels with some one-off bottlings from Ochota Barrels and Blind Corner.

Smyth and Graham want to offer a similarly eclectic mix of live music most nights of the week, taking advantage of the venue's 400-person capacity and the smarts of local promoter brothers Matt and Dan Rule.

Artist Jessica Cochrane has put her touch on everything from the menu to the ceilings, working to her own brief, drawing, dripping paint and collaging over vintage Playboy photographs to create Dada-esque pieces.

"We want this place to be a bit naughty without being too clichéd," Smyth says.

Pasta in the wok? Natural wines alongside VB on tap? Doesn't sound like clichés will be a problem.

The Lansdowne, 2-6 City Rd, Chippendale, NSW. Open from June 15, lunch menu available from June 16. Mon-Sat, noon-3am, Sun, noon-midnight.

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.

×