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.


Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

A Guide to Sydney

Take a personal tour of some of Sydney’s more flavoursome highlights with GT chief critic Pat Nourse.

The question, of course, is which Sydney? Visiting some of the hottest food destinations right now, your path is likely to be well trodden. The breadth and depth of interesting eating in Sydney, though, means you can slice it a great number of ways and come up with an interesting result. Asian-influenced Italian. A comparison of the city's various Chinatowns. Testing the theory that Sydney is home to the best Thai food outside Asia. The breakfast blitz. Barefoot luxury. Nothing but seafood. The city enjoyed on and from the water alone. Good options all. There's a lot of Sydneys. Here's one of my favourites:


Kick off with coffee at Neighbourhood, a hole in the wall distinguished by unfailingly friendly service from owner Sean McManus and quite possibly the best flat white in town. Fortified, you can now consider breakfast in earnest. Sydney likes breakfast. A lot. Spice yours up with a visit to Boon, a café within a glammed-up Thai grocery. Here deep-cuts from the Thai repertoire meet unusual pastries and a Sydney café sensibility - rare is the venue that serves Brickfields sourdough and matcha waffles on the one hand and ant-egg larb on the other. Rarer and more interesting still is a place that mingles the two streams. Thai-style pork crackling garnishes the avocado toast, while bacon and baked eggs make a fine complement to grilled pork skewers and congee.


Could it be lunch already? Let's hope so. Two of the hottest options in town involve kitchens built around the hearth. At Ester, in the rapidly gentrifying streets of Chippendale, informed, easygoing service and a savvy, progressive wine list frame a menu that puts the wood-fired oven to unusually good use. The more-usual suspects such as ducks, bread and pies are baked and roasted with finesse, but the flames are also deployed to gently warm oysters (served with the twang of horseradish), char cauliflower (done with a splendid almond sauce and mint) and scorch mandarins to accessorise fat slices of cured kingfish with miso sauce.


At Firedoor, meanwhile, Lennox Hastie takes the skills he learned working at the globally acclaimed Basque-country restaurant Etxebarri and translates them to Surry Hills, in a kitchen where all the cooking - repeat,allthe cooking - is done over coals. The real surprise here is the delicacy of Hastie's touch: marron, Australia's luxurious freshwater lobster, for instance, sings with sweetness, accented with finger lime and native herbs. Firedoor also serves one of the most serious dry-aged steaks in the country - albeit at the most serious price of $149.


All this eating is apt to make a person thirsty. Seek refreshment at 10 William St, a wine bar that sneaks some surprising and subversive influences into its ostensibly Italian cellar and menu.


And then it's time for dinner. Few restaurants better characterise the modern face of Sydney cooking right now than Automata. The setting is polished and the outlook is cosmopolitan, but even as they take wing with wild ideas on the plate and in the glass (hello Balmain bug tail with steamed eggplant and XO sauce) chef Clayton Wells and his team work to keep things grounded and friendly. Dreaming big and treading lightly: could this be the new flavour of Sydney?


Fly from Hong Kong to Sydney with Cathay Pacfic from just 25,000 American Express Membership Rewards points*. Go the distance with American Express.


* 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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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.

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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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