The chef of award-winning Sydney restaurant Saint Peter isn't content with shaking up the seafood restaurant genre. With his new fishmonger, Fish Butchery, he plans to transform the way fish is sold, bought and cooked at home too.
Sydney’s Bentley re-opens in early May with a facelift, new menus in the restaurant and bar, a new wine list and what might be the city's most exciting mayonnaise.
Plant-powered dishes from across the country are in no way just making up the numbers, combining crunch, char, sauciness and depth of flavour with aplomb. Here are 10 of the best.
Gourmet Traveller staffers share their favourite plates of the moment, from Argentinian-style beef rib in Byron to a Whistler restaurant serving wild salmon nigiri.
.jpg?width=700&height=583&mode=crop&scale=both&anchor=middlecenter&quality=75)
.jpg?width=323&height=242&mode=crop&scale=both&anchor=middlecenter&quality=75)
_preview.jpg?width=323&height=242&mode=crop&scale=both&anchor=middlecenter&quality=75)
