Healthy Eating

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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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.


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.

Los Angeles City Guide

GT’s chief restaurant critic eats his way through LA

A sunny, dare I say almost Australian flavour has been infiltrating the United States in recent years and it's most visible, naturally enough, in Los Angeles. Squint your eyes at some of the better breakfast menus in town and you might almost be able to kid yourself that you're in a lesser-known back-street of Bondi, albeit one populated with whiter teeth and more aggressively upbeat service.

It's the brave and the bold breakfaster who chooses to hit Sqirl after eight; by then the Silver Lake hordes have descended, clamouring for SoCal-savvy rice bowls and fancy toast of a higher order. For something considerably more off the beaten track, consider a visit to South Central (the Watts Towers are just around the corner, sightseers) and the Los Angeles branch of Locol. It's a budding franchise from restaurateur and taco-truck king Roy Choi and San Francisco chef Daniel Patterson designed to bring good, tasty food to impoverished neighbourhoods. The prices are low, the flavour-factor is high.

Driving the resurgence of the Downtown food scene, meanwhile, is the Grand Central Market, home to vendors of note both old and new. Hit G&B  for what might possibly be the best coffee in town, and then wander over to the counter at Wexler's Deli   for a smoked-fish plate to be reckoned with. And then there's Baroo. Set back on a strip mall on Santa Monica Boulevard under a faded old sign which just barely reads "Thai Noodle". Baroo isn't Thai, though, and it doesn't specialise in noodles. What it does can't really be easily categorised; chef Kwang Uh is from Korea, and uses Korean ingredients and ideas, but is just as likely to draw in his experience cooking in Copenhagen (he staged at Noma) or in Italy or Spain as he is Seoul. Take his kimchi fried rice, which Bon Appétit magazine just named its top American dish of the year: kimchi and seaweed are in the mix, but the kimchi is fermented with pineapple, the rice is basmati, purple potato chips and toasted buckwheat bring the crunch, and the whole thing is fragrant with gremolata and pineapple jalapeño salsa. If there are linking themes here, in this humble, inspiring eatery, it's ferments and nourishment. The shelves are stocked with tubs and jars of wild pickled seeds, black garlic, tepache and kombucha (elderflower! rose and passionfruit! lemon verbena and yuzu!), and the vibe is one of discovery and delight.

In terms of staging, Broken Spanish is a very different beast: a highly polished operation, beautifully styled, from the superb drinks, organised neatly under headings like "refreshing shaken cocktails", to the brightly painted clay jugs that hold the water. But to assume that Ray Garcia's Los Angeles-Mexican cooking has had the oomph art-directed out of it would be a grave error. That camote, a poached purple potato, might be dressed with verjus, chives, chilli and parsley, but it gets its porky wallop from chopped roasted pig snout and tail. Not in the mood for pig extremities? No problem: there's just as much flavour going on in the perfectly vegetarian tostada topped with carrot escabeche, broad beans and pea salsa verde.

Meanwhile, over on Koreatown, another celebration of Angeleno food culture. Pot, a newish venture from Roy Choi, puts the spotlight on American-Korean dining, framing it in a sprawling space off the lobby of a boutique hotel. Hip-hop thumps from the speakers, the drinks are listed on the menu as "dranks", and the menu is peppered with dish names such as "sticky icky" and "that fish cray": it's a scene. As with Broken Spanish, though, the slick setting at The Line doesn't mean the food has surrendered its gutsiness; being offered a bib and a whole roll of kitchen towel when you sit down can only be a good omen. The hotpots seethe with chilli and bean paste, while the "beep beep" translates to a rice bowl crammed with torched sea urchin, mayo and yuzu. Keep it weird, LA - we love you.

Go further with American Express Membership Rewards. Get to LA from 44,800 points* from Sydney when flying with Virgin airlines.


* Conditions apply: Points amount as at 18 August 2016 and subject to change. T&Cs apply. Points are for one way flights, may vary according to airline and are calculated based on an American Express® Platinum Card on Premium Ascent. Fees, charges and taxes not included.

Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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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.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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