Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.
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After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Before you start marinating your lamb chops in lemon rind, Greek oregano and garlic to hit the barbecue this summer, consider hosting a Barbecure instead in aid of Cure Cancer Australia’s new fundraising initiative.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
All-day dining in a completely refurbished location is the new name of the game for Melbourne’s Pure South.
Mike McEnearney reopens his canteen – and reboots the idea of what an airport restaurant can be along the way, wood-fired oven and all.
We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."
From drainage headquarters to Art Deco luxury hotel - the
transformation of one of Sydney's most impressive heritage
buildings will be complete this week when the five-star Primus
Hotel Sydney opens for business tomorrow.
Built in 1939, the Metropolitan Water Sewerage and Drainage Board building on Pitt Street was bought in 2008 by the Shanghai-based Greenland International Hotels Group for a reported $110 million, and restoration and construction has taken two years. "There is simply no other space like it in Sydney - and there never can be," says Jonathan Bryant, associate director of GBA Heritage, which oversaw the project with design architect Woods Bagot.
The hotel lobby is a show-stopper. It's flanked by eight scarlet scagliola columns, a rarely seen plaster technique that imitates marble, which required restoration by a team of a dozen craftsmen from Italy. The eight-metre columns are crowned by a mezzanine level and massive panelled skylight, minus a layer of tar and a roof installed in 1960. The newly illuminated space beneath houses a bar and 120-seat fine-diner The Wilmot, with an open kitchen overseen by Korean chef Ryan Hong, ex Rockpool Bar & Grill and Black by Ezard, and focused on an Asian-influenced, modern Australian menu.
The hotel's 172 guestrooms occupy six floors of former offices, transformed with custom-made navy carpet, oak joinery, marble bathrooms and Deco-inspired details.
A treat for guests only is the chic rooftop terrace, once a war-time rifle range, with a long marble bar, 20-metre pool, water features and cabanas. Eventually this terrace will be overlooked by Sydney's tallest residential tower, a 240-metre project being developed next door by the hotel's parent company.
"It was important for us to bring the building back to life and celebrate Sydney's history at a time when new developments are in full force," says Primus Hotel Sydney's general manager, Daniel Muhor.
It's the Chinese company's second Primus; the other is in the
city of Shenyang in north-east China.
Rooms from $290. Primus Hotel Sydney, 339 Pitt St, Sydney, NSW; (02) 8027 8000
Pick up our February issue, out 25 January, for our feature on Sydney's six new boutique hotels.
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