The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Meatsmith, Singapore

When David Pynt opened Burnt Ends in 2013, the Australian chef introduced Singaporeans to the joys of modern Australian barbecue. This week in the island nation's CBD, Pynt and his team open the doors to Meatsmith, a new restaurant promising meat, booze and rocking tunes galore. The Perth expat spoke to Gourmet Traveller about smoke, fire and having a good time.

So what's Meatsmith all about, Dave?
It's a contemporary American smokehouse combining American smokehouse technique with international flavours. Our core menu will include pork belly, brisket and chicken and we'll be doing specials like ribs and lamb shoulder. The rest of the menu will be made up of things like fried green tomatoes, pig's ear wraps and chicharrónes with a house rub. We'll be cooking our prime meats for lunch and dinner service, too, so no holding meats and reheating them. Like Burnt Ends, it's going to be a casual sort of place. People sit at tables and go up to the bar to order, like you would at somewhere like Settlers Tavern in Margaret River. We'll also be installing a Funktion One sound system, so if we want to have a party, we can have a party.

Sounds tasty. What's going to be pouring behind the bar?
We'll have a few imported craft beers on tap, plus we've already started barrel-ageing some whiskey-heavy cocktails. There'll also be lots of Bourbon in general, plus Picklebacks and a little bit of wine, too.

At Burnt Ends, those twin wood-burning ovens were your own creation. Will we be seeing any further examples of Pynt ingenuity in the Meatsmith kitchen?
I wish. We've got these two Southern Pride smokers which are basically the best in the business. They're lock-and-load units and great for doing quality product in high volumes. Andrew Baldus will be in charge of the food. He's a solid chef from Nebraska who's cooked in barbecue hotspots like Nashville and South Carolina. Alysia Chan is his sous chef. I'll be helping them get everything into place for the opening, but after that, I won't be interfering. But if they want a sounding board or someone to help, I'm there.

You've been in Singapore for two years now. Care to share some of your favourite spots for Chinese barbecue meats?
The ducks at Imperial Treasure Super Peking Duck Restaurant are our benchmark. For a satay smash-up, we go to Lau Pa Sat market. Foong Kee just up the road in Chinatown does amazing pork and duck at a great price.

Meatsmith, 167-169 Telok Ayer, Singapore, +65 6221 2262

Related: Singapore's best street food

Related: Singapore's best restaurants


Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Introducing Crown Towers Perth
Expert air travel tips with Michael Issenberg
Flashcamp pops up in Byron Bay for the summer
Fine art and food meet in New York's galleries
The team behind London’s Clove Club opens Luca
Hotel du Cap-Eden-Roc is officially a palace
Signature Collection

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

Read More
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Wine on tap in Copenhagen

Wine bars don’t often win art prizes for “beautifying the ci...

Grand Budapest wine revival

The latest crop of Hungarian winemakers has sparked a new fo...

Etihad's private cabin

Cabins with proper beds and butlers feature in Etihad’s plan...

Readers’ choice awards winners

And the winners are…

Julia Morris on Bellapais, Cyprus

On a stay in Bellapais, actress Julia Morris basked in the h...

Cathay Pacific's new airport lounges

Lounge design needs to satisfy loners and more sociable crea...

Qantas reveals new A330 business suites

Qantas has unveiled new business-class seating and the big w...

Baest, Copenhagen

Copenhagen’s Bæst offers diners a truly hands-on experience.

Qantas business class amenity kits get an upgrade

Qantas reveals its brand-new business class amenity kits...

Qantas upgrades its economy-class dining

The airline promises bigger portions and greater choice in t...

Specialist travel agents

When it comes to booking travel, aren’t we flying solo now? ...

Air NZ's new business class

There's no question Air New Zealand is winning the branding ...

Hija de Sanchez, Copenhagen

Ex-Noma pastry chef Rosio Sanchez makes a (taco) stand in th...

Marc Blazer interview

Meet Marc Blazer, talent collector, dream enabler and the ma...

GT Journeys by Abercrombie & Kent

GT Journeys by Abercrombie & Kent kicks off next year with i...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.