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Farro recipes

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.

Aløft

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. 

Secret Tuscany

A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

Moon Park to open Paper Bird in Potts Point

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

Kisume, Melbourne

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.

Grilled apricot salad with jamon and Manchego

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.

Archie Rose's Horisumi-Winter gin

Talking boutique gin and symbolism with Kian Forreal, acclaimed Japanese-tattoo artist and Archie Rose collaborator.

The Apollo's guide to Ginza

Ginza, Tokyo

Ginza, Tokyo

The Apollo team has repeated the success of its Sydney restaurant in Japan, opening the hottest Greek restaurant Tokyo has ever seen. Somewhere along the way, chef Jonathan Barthelmess found time to explore Ginza, his new stomping ground. Here are his picks of the neighbourhood.

Japan has to be one of the most exciting places in the world to eat. There are so many perfectionists here who do one thing very well, and have been doing so for generations. Everyone is so dedicated; I can't name anyone who's done one thing for generations in our industry in Australia.

We settled on Japan to open The Apollo because if you can do it there, you can do it anywhere. I'd visited several times with the chefs and we did a lot of research for Cho Cho San. Since we've opened The Apollo we can be in Ginza working on a Greek menu and, at the same time, gather Japanese inspiration for Cho Cho San. It's a good flow. Every time we're there we see something new; maybe new cooking techniques, like the way they use charcoal, or something brand new at the market.

Ginza, which is in the heart of Tokyo, is more spread out than other areas, more of a business district. It's close to the fish markets and there are plenty of izakayas under the train stations, which stay open until five in the morning, but there are more formal Michelin-rated restaurants as well that wind up around 10pm, so it's a good mix. You can have a really good meal for $5 or $150 - it's very diverse. In some areas you feel like an alien, it's so incredibly different, but it's great to feel that. I love it.

Here are a few of the places I've discovered that I like the most:

Hashigo for ramen
Hashigo is all about dan dan ramen, a spicy ramen style based on China's dan dan noodles. There's a choice of roast pork, fried pork, chicken or vegetarian with a spicy sesame or soy broth and three levels of heat. My favourite, though, is the cold spicy sesame noodles.
8-10-7 Ginza, Chuo, Tokyo

Yajima for sushi
This spot isn't actually in Ginza, but in Shibuya. It's a sushi bar that's been around for 52 years. The husband does all the fish, his wife cooks the eggs and rice. It's very fast paced, to the point where you're told to hurry up if you're not eating fast enough. You have a choice of nine or 12 pieces and you are in and out in 15 or 20 minutes, paying around $40 all up. The secret of the house is ageing the fish.
1 Chome-26-31 Higashi, Shibuya, Tokyo

Ginza Shimada
This is a little izakaya with room only for about 12 people. You have to stand to eat and the guys prepare everything in front of you. My favourite dish is the koshihikari rice with egg, parmesan and seasoned soy.
8 Chome-4-17 Ginza, Chuo, Tokyo

Narutomi for soba noodles
At this soba and tempura restaurant, the soba noodles are made in-house twice daily. The tempura selection consists of seasonal vegetables and seafood, and this place is absolute perfection. You'll need to be introduced by a member to get into the restaurant, however - we were rejected the first time we went.
Futaba Bldg, 1F, 8-16-6 Ginza, Chuo-ku, Tokyo

Ginza Music Bar
Here is a fun little nightclub with different DJs playing every night - all vinyl - great drinks, very small.
7 Chome-8-13 Ginza, Chuo, Tokyo, ginzamusicbar.com

 

The Apollo Ginza, 11F, Tokyu Plaza Ginza, 5-2-1, Ginza, Chuo-ku Tokyo, theapollo.jp

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