Perth, it should be noted, is home to more than one Como hotel.
The first, named after a suburb south of the city centre and called
The Como, is a neighbourhood hotel in the Australian sense of the
word. People go there to drink and dine, but not to stay. It's also
the place an unwitting traveller - a photographer in town to shoot
a magazine feature, for instance - and a confused cab driver might
find themselves after an innocent mix-up.
They were looking for Como The Treasury, the city's newest hotel in its oldest quarter, and there's nothing quite like it - in Perth, or anywhere else. It's the first Australian property from the Singapore-based Como Hotels and Resorts group and the star tenant of the fledging State Buildings precinct in the CBD.
At its heart are three grand old red-brick and stone buildings. Built in 1875, they've housed various public offices over the years, most notably the Lands, Titles and Treasury departments, as well as the general post office. They were vacated in 1996, when the government shifted offices to suburban hubs. They'd still be empty were it not for the tenacity of property developer Adrian Fini.
Read our full length feature on Como The Treasury here.
We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.
Kick off winter with a week of cheese tasting.
Our guide to the best of the region.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.